Lemon-Basil Skillet Chicken with Rice

(2)
1 reviews.
  • 10 min prep time
  • 20 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 In same hot skillet, mix butter, lemon juice, basil and salt. If necessary, return to heat to melt butter.
  5. 5 Place rice on serving platter; arrange chicken over rice. Spoon butter mixture over chicken.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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