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WW - Weeknight Skillet Chicken and Rice


WW Plus -10 pts.

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WW - Weeknight Skillet Chicken and Rice 0 Picture


  • 1 pound skinless boneless chicken breasts, cut into 1 1/2 inch chunks
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. olive oil
  • 1/2 lb. cremini mushrooms, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, thinly sliced
  • 2 carrots, chopped
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 (6 oz) box long grain and wild rice mix
  • 2 cups reduced sodium chicken broth
  • 1 cup canned diced tomatoes, drained
  • 1 tsp. dried thyme


Preparation time 10mins
Cooking time 45mins


Step 1

1. Sprinkle chicken with salt and black pepper. Heat 1 tsp. of oil in large nonstick skillet over medium-high heat. Add chicken and cook until browned on all sides, 6 minutes, transfer to plate.

2. Reduce heat to medium and add remaining 1 tsp. of oil to skillet. Add mushrooms, onion, bell pepper, celery, carrots, and garlic; cook, stirring, until onion is softened, about 5 minutes. Stir in wine and cook until its is evaporated, about 4 minutes.

3. Add rice mix to skillet, stirring until grains are coated. Return chicken to skillet along with broth, tomatoes, and thyme; bring to boil. Reduce heat and simmer, covered, until broth is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Removed skillet from heat; let stand 5 minutes before serving.


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