One-pot chicken and rice became America's weeknight staple in 1962 when Campbell's launched their first condensed soup campaign.
15-Minute Chicken & Rice Dinner
Whip up a delicious 15-Minute Chicken & Rice Dinner that's perfect for busy nights! This one-pan wonder combines tender chicken, fluffy rice, and vibrant broccoli, all cooked together for maximum flavor and minimal cleanup. Get ready to savor a wholesome meal that’s both quick and satisfying!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cups fresh or frozen broccoli florets (about 6 ounces) (480 ml)
- 1 1/2 cups water (360 ml)
🥩Meat & Seafood(2)
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large, cut in half horizontally for thinner pieces) (567 g)
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup (298 g)
🫙Pantry Staples(2)
- 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups) (480 ml)for creamier rice, decrease to 1 1/2 cups
- 1 tablespoon vegetable oil (15 ml)
🧂Spices & Seasonings(1)
- 1/4 teaspoon paprika (1.25 ml)
👨🍳 Instructions
- 1
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, turning once or until golden on both sides. Remove the chicken from the skillet.
- 2
Stir the soup, water, and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken along with any juices to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is no longer pink in the center and the rice is tender. Season to taste before serving.
💡 Pro Tips
- ✓Heat your skillet to 375-400°F before adding chicken to achieve proper Maillard reaction browning in just 3 minutes per side, creating flavor compounds that won't develop at lower temperatures.technique375-400°F
- ✓Use a 2:1 liquid-to-rice ratio when combining soup and water to ensure rice absorbs liquid completely in 5 minutes without becoming mushy or undercooked.ingredient2:1 ratio
- ✓Add frozen broccoli in the final 3 minutes of cooking to retain 85% of vitamin C content and prevent overcooking to mush in this short timeframe.timing3 minutes
- ✓Check chicken internal temperature reaches 165°F using an instant-read thermometer in the thickest part, as visual cues alone are unreliable in quick-cooking methods.equipment165°F
- ✓Let the covered skillet rest off heat for 2-3 minutes after cooking so residual steam finishes cooking the rice evenly and chicken juices redistribute.timing2-3 minutes
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
One-pot chicken and rice became America's weeknight staple in 1962 when Campbell's launched their first condensed soup campaign.
15-Minute Chicken & Rice Dinner
Whip up a delicious 15-Minute Chicken & Rice Dinner that's perfect for busy nights! This one-pan wonder combines tender chicken, fluffy rice, and vibrant broccoli, all cooked together for maximum flavor and minimal cleanup. Get ready to savor a wholesome meal that’s both quick and satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cups fresh or frozen broccoli florets (about 6 ounces) (480 ml)
- 1 1/2 cups water (360 ml)
🥩Meat & Seafood(2)
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large, cut in half horizontally for thinner pieces) (567 g)
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup (298 g)
🫙Pantry Staples(2)
- 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups) (480 ml)for creamier rice, decrease to 1 1/2 cups
- 1 tablespoon vegetable oil (15 ml)
🧂Spices & Seasonings(1)
- 1/4 teaspoon paprika (1.25 ml)
👨🍳 Instructions
- 1
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, turning once or until golden on both sides. Remove the chicken from the skillet.
- 2
Stir the soup, water, and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken along with any juices to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is no longer pink in the center and the rice is tender. Season to taste before serving.
💡 Pro Tips
- ✓Heat your skillet to 375-400°F before adding chicken to achieve proper Maillard reaction browning in just 3 minutes per side, creating flavor compounds that won't develop at lower temperatures.technique375-400°F
- ✓Use a 2:1 liquid-to-rice ratio when combining soup and water to ensure rice absorbs liquid completely in 5 minutes without becoming mushy or undercooked.ingredient2:1 ratio
- ✓Add frozen broccoli in the final 3 minutes of cooking to retain 85% of vitamin C content and prevent overcooking to mush in this short timeframe.timing3 minutes
- ✓Check chicken internal temperature reaches 165°F using an instant-read thermometer in the thickest part, as visual cues alone are unreliable in quick-cooking methods.equipment165°F
- ✓Let the covered skillet rest off heat for 2-3 minutes after cooking so residual steam finishes cooking the rice evenly and chicken juices redistribute.timing2-3 minutes