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Lemon-Basil Skillet Chicken with Rice

  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 4

Ingredients

1
teaspoon canola oil
4
boneless skinless chicken breasts (1 lb)
Paprika
1 1/2
cups hot water
1 1/2
cups uncooked instant brown rice
2
tablespoons butter or margarine
1
tablespoon lemon juice
1
teaspoon dried basil leaves
1/4
teaspoon salt
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
% Daily Value
Total Fat
11g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
270mg
11%
Potassium
210mg
6%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
7%
Sugars
0g
Protein
28g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To shave off a few minutes of cook time, use a mallet or rolling pin to pound the chicken breasts to an even thickness.

Directions

  • 1 In 10-inch nonstick skillet heat oil over high heat. Sprinkle both sides of chicken breasts with paprika; add to hot skillet. Immediately reduce heat to medium-high; cover and cook 4 minutes.
  • 2 Meanwhile, in 2-quart saucepan, place hot water; cover tightly. Heat to boiling. Stir in rice; remove from heat. Let stand 5 minutes.
  • 3 Turn chicken; cover and cook 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet; place on serving platter. Cover to keep warm.
  • 4 In same hot skillet, mix butter, lemon juice, basil and salt, until butter is melted. Place rice on serving platter; arrange chicken over rice. Spoon butter mixture over chicken.

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