Elvis Presley Quick Chicken And Rice Supper Skillet
Created by dienia b on August 11, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #44950
Ingredients
- Dredge
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 3 pounds chicken thighs
- Skillet
- 2 tablespoons oil
- 2 tablespoons butter
- Pilaf
- 7 ounces white rice, dry (1 cup)
- 1 cup onions, minced
- 1 cup carrots, minced
- 1 cup celery, minced
- 8 ounces mushrooms, sliced
- Sauce
- 10 ounces chicken broth, condensed (1 can)
- 1 cup water
- 1/2 teaspoon basil, dried
How to Make
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Step 1: Mix dredge.
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Step 2: Get veggies and rice measured out.
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Step 3: Skillet: heat oil and butter together.
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Step 4: Dredge chicken and add to hot grease.
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Step 5: Cover, and let brown on all sides, and remove from pan.
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Step 6: Add pilaf ingredients.
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Step 7: Cook until rice is opaque and onions translucent, and season lightly.
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Step 8: Add sauce ingredients rinsing out soup can. It did have water; add. (But I don't like crunchy rice)
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Step 9: Add chicken to top of rice along with chicken juices on plate.
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Step 10: Cover and simmer for 30 minutes on very low; cook until rice and chicken are done.
Nutritional Facts
- Serving Size: 1 (677.9 g)
- Calories 1078.2
- Total Fat - 70.1 g
- Saturated Fat - 20.1 g
- Cholesterol - 348.7 mg
- Sodium - 1482.2 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 6.1 g
- Sugars - 5.9 g
- Protein - 60.2 g
- Calcium - 115.1 mg
- Iron - 3.3 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.4 mg