Tuesday, September 28, 2010

Cheesy Skillet Chicken and Rice with Green Beans

What a dish! This yummy concotion came from Melanie at My Kitchen Cafe, and when I saw it I knew it would be an instant hit! Rice, chicken, and cheese- who can resist? Even my veggie hating husband and brother-in-law gobbled this up with no complaint and even went back for more! Plus, it's a one pot/pan meal, so that means less clean up! The only changes I made was that (1) I cooked the chicken completely in the first step, then diced it and added the diced chicken where Melanie added the whole chicken breasts to finish cooking, and (2) when I drained the "oil" out of the pan, I actually saved it since it contained juices from cooking the chicken and used it as part of the chicken stock you add in later. If you would rather use canned mushrooms, you could just add them at the end with the green beans, but the fresh were great and cooked up beautifully. This was so good and will definitetly be hitting our table again!

Cheesy Skillet Chicken and Rice with Green Beans

*Serves 4-6

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salt and ground black pepper

2 tablespoons vegetable oil (I used olive oil)

1 medium onion, chopped

8 ounces white button mushrooms, brushed clean and quartered or sliced

4 medium garlic cloves, finely minced or pressed through a garlic press

1 ½ cups long grain white rice

4 cups low-sodium chicken broth

½ pound frozen or fresh green beans

1 cup shredded sharp or extra-sharp cheddar cheese

½ cup shredded Parmesan cheese

Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

1 comment:

  1. Tari - I love your idea of cooking the chicken completely and adding the cubed chicken in at the end. Brilliant!


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