Skillet Chicken and Rice

Skillet Chicken and Rice

Campbell's Kitchen 0

"Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served."

Ingredients 40 m {{adjustedServings}} servings 306 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
  2. Add broth, water, basil and garlic. Heat to a boil. Stir in rice. Cover and cook over low heat 5 minutes.
  3. Stir in broccoli. Top with chicken. Sprinkle with paprika. Cover and cook 15 minutes or until rice is done.
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Reviews 11

  1. 15 Ratings


I substituted the soup broth with water and bouillon (sorry Campbells!); used 2 cloves garlic vs. garlic powder and brown rice rather than the white...the kids and hubby were practically licking their plates, needless to say there were no leftovers!


I had cooked the Minute Rice recipe for Broccili Rice and Cheese the night before and had most of these ingredients left over. I didn't have any basil, so I had to leave that out, but it was easy to cook, delicious, and healthy meal, which fits my bill perfectly. I halved the recipe, and will have plenty left over for lunch tomorrow. I will def. cook this again in the future!!


This was pretty good! My husband and 20-month-old both liked it too. Could have used more seasoning since it was a little bland.