Chicken, Leek and Rice Skillet

40 4 servings, 1-1/2 cups (375 mL) each
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4 servings, 1-1/2 cups (375 mL) each

Looking for a one-dish wonder? Then, this chicken and rice recipe is for you. Cook chicken and veggies, then add rice, cook and serve! This chicken recipe is delicious and quick - a sure crowd pleaser.

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What You Need

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Make It

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  • Heat dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook and stir 7 min. Add leeks, celery, thyme and 1/4 cup parsley; mix well. Cook 3 min., stirring frequently.
  • Add water and broth; stir. Bring to boil. Add rice; cover. Simmer 15 to 18 min. or until rice is tender and liquid is absorbed, stirring occasionally. Remove from heat.
  • Stir in Parmesan and remaining parsley.


Substitute fresh rosemary for the thyme.

Serving Suggestion

Serve with a mixed green salad tossed with your favourite Kraft Dressing.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 400
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 75mg
Sodium 660mg
Carbohydrate 44g
Dietary fibre 2g
Sugars 2g
Protein 35g
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 20 %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.

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