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  • 20-Minute Parmesan Chicken & Rice Dinner

20-Minute Parmesan Chicken & Rice Dinner

20-Minute Parmesan Chicken & Rice Dinner is rated 3.85 out of 5 by 20.
Prep Time
5
min.
Total Time
20
min.
Servings

4 servings, 1-1/2 cups each

One pan, 20 minutes. That's all you need to make this dinner—which stars tender, juicy chicken breasts on a bed of creamy Parmesan rice and peas.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through.
  • Remove chicken from skillet. Add soup and water to skillet; stir. Bring to boil.
  • Add rice, peas and cheese; mix well. Top with chicken; cover. Cook on low heat 5 min. Serve sprinkled with cracked black pepper, if desired.

Serving Suggestion

Serve with a crisp, mixed green salad, a whole-wheat roll and fresh fruit for dessert.

Special Extra

Prepare as directed, adding 1/2 tsp. dried oregano leaves, crushed, with soup.

Note:

Increase oil to 2 Tbsp. if using regular skillet.

Servings

  • 4 servings, 1-1/2 cups each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 490
Total fat 15g
Saturated fat 4.5g
Cholesterol 75mg
Sodium 790mg
Carbohydrate 51g
Dietary fiber 4g
Sugars 4g
Protein 36g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This dish required few ingredients and only one pan: a major bonus. This dish required few ingredients and only one pan: a major bonus. We made this recipe a two days ago substituting the peas for strained canned french-cut green beans and the instant rice for regular long-grain white rice. It took longer to cook, naturally, but tasted quite good all the same. Since we all aren't big fans of mushrooms, I would try to make this recipe again using cream of chicken soup, or something of that nature. More Parmesan would've had an excellent effect as well. The chicken tasted excellent and the rice had a delicious texture. This recipe is good for those nights when all you have is chicken.
Date published: 2010-03-17
Rated 4 out of 5 by from I was a little skeptical of this recipe, but since I had all the ingredients and it was something... I was a little skeptical of this recipe, but since I had all the ingredients and it was something quick I went ahead and made it. My husband and son LOVED it. I thought the rice mixture was just a bit dry for my taste, so I think next time I will leave the cheese out and maybe just sprinkle it on top before serving. But for a first try I would definitely give it a 2 THUMBS UP!
Date published: 2008-11-13
Rated 4 out of 5 by from I was torn b/w making this and a recipe that I already knew,so I combined them and it was great! I was torn b/w making this and a recipe that I already knew,so I combined them and it was great! I sprinkled italian seasoning on the chicken when I was cooking it, I added a pkg of cream cheese to the soup mix, and ommitted the peas. It was very easy to make and my picky husband loved it. (He even volunteered to take to left overs to work for lunch today.)
Date published: 2008-04-02
Rated 3 out of 5 by from This recipe works great when you're short on time. This recipe works great when you're short on time. Be sure to cook your chicken with some seasoning, a bit of pepper, garlic, crushed red pepper, and rosemary. I add in about a 1/4 to a 1/3 cup of diced frozen onions while cooking the chix. Using skim or low fat milk makes it creamier than using h2o.
Date published: 2009-06-15
Rated 4 out of 5 by from My children ate this without any fighting. My children ate this without any fighting. That is the ultimate test of any recipe for me. The added bonus here is that it was very easy to make and tasted great. I added garlic and used chicken thighs, which made the dish more flavorful. Would definitely make again.
Date published: 2008-01-09
Rated 5 out of 5 by from I really liked this recipe. I really liked this recipe. I chopped the chicken into bite size pieces and seasoned it with salt, pepper, garlic powder and parsly. I added broccoli instead of peas and omitted the parmesan cheese. It was excellent and I now have it as a part of my normal recipes.
Date published: 2008-10-27
Rated 4 out of 5 by from I thought this was good but a little bland. I thought this was good but a little bland. My family loved it though. I think next time I will add seasoning of some sort to the chicken while cooking and also to the soup and water while simmering. Good recipe, but with a view personal touches.
Date published: 2008-07-27
Rated 4 out of 5 by from I made this recipe, but with my own spin on it. I made this recipe, but with my own spin on it. :) I cooked the chicken in the crock pot & then added the shredded chicken to the soup mixture. I also added just a pinch of nutmeg & a little mozzarella cheese. Then served over rice
Date published: 2008-09-15
  • 2016-08-27T10:24CST
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