Electric Skillet Chicken And Rice(Low-Fat)
A flavorful low-fat chicken and rice dish cooked in an electric skillet, featuring tender chicken, creamy soup, and seasoned rice for a comforting and easy meal.
Ingredients
Instructions
- Spray the skillet with cooking spray (Pam) and preheat to 325°F.
- Place chicken breasts into the skillet and brown on both sides. Season with salt and pepper.
- Remove chicken from the skillet and set aside.
- Reduce heat to simmer.
- Add the condensed cream of chicken or mushroom soup, instant chicken flavored bouillon crystals, water, and instant rice to the skillet.
- Return the chicken to the skillet, cover, and cook until the rice is tender and the chicken is cooked through, about 20-25 minutes.
Tips & Substitutions
To enhance flavor, consider adding garlic or onion powder to the chicken before browning. If you prefer a creamier texture, substitute half of the water with low-fat milk. For a healthier twist, use brown rice instead of instant rice, but adjust cooking time accordingly. Always taste and adjust seasonings before serving.
Serving Suggestions
Serve the chicken and rice alongside steamed vegetables or a fresh salad for a balanced meal. A side of crusty bread can also complement the dish nicely. For a comforting pairing, consider serving with Tomato Bisque (A Wonderful Winter Soup.) or a light dessert to finish your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 1-minute intervals until warmed through. Alternatively, reheat gently on the stove with a splash of water to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Electric Skillet Chicken And Rice(Low-Fat) contains roughly 170 calories, with 6g protein, 25g carbohydrates, and 5g fat. It is a good source of protein (12% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 684mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to increase the cooking time to ensure they are fully cooked. It’s best to thaw them in the refrigerator overnight for even cooking, but if you use them frozen, monitor the internal temperature to reach at least 165°F.
What can I substitute for the cream of chicken or mushroom soup?
If you want a healthier option, you can use a homemade white sauce or a low-fat cream soup substitute. For a dairy-free version, try using a blended cashew cream or a non-dairy cream soup alternative, which will still provide a creamy texture without the fat.
How can I add more vegetables to this dish?
To incorporate more vegetables, consider adding diced carrots, peas, or bell peppers to the skillet along with the rice and soup mixture. You can also stir in fresh spinach or kale just before serving for added nutrition and color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).