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Fruited Chicken and Rice Skillet

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This was always one of my favorite meals growing up. It's a fruity twist on the classic Chicken Stir-Fry that everyone loves so much, has a lot of flavor and is really delicious. I'm not sure why, but I'd never made it for Joe, so I threw it on our meal plan last week and he really liked it! It's probably not a super low carb meal for me with the rice, orange juice and fruit, but I ate mostly chicken and green peppers with just a little bit of rice and fruit so I could still enjoy the meal.

This was always one of my favorite meals growing up. It’s a fruity twist on the classic Chicken Stir-Fry that everyone loves so much. This skillet has a lot of flavors and is really delicious. I love skillet meals because there are fewer dishes to clean up at the end of the night. And they’re a good option for a hot meal when the weather is warming up and you don’t want to heat up the oven. Skillet meals and stir fries are like stove-top casserole. But they’re usually lighter and taste fresher.

chicken skillet

Fruited Chicken and Rice Skillet

Fruited Chicken and Rice Skillet

Ingredients

  • 2 Tbls oil
  • 3 boneless, skinless chicken breast halves (1 pound)
  • 1/2 cup mayonniase
  • 1/2 cup orange juice
  • 2 Tbls brown sugar
  • 1 cup Minute rice
  • 1 green bell pepper, cut into strips
  • 1 can (11 oz) mandarin orange segments, drained
  • 1 can (8 oz) pineapple chunks, drained

Instructions

    Cut chicken breast into strips. Heat oil in a skillet over medium-high heat. Add chicken, cook and stir for three minutes. Drain. Reduce heat to medium. Stir in combined mayo, juice and sugar. Add rice and bell pepper; bring to a boil. Remove from the heat. Add mandarin oranges and pineapple. Let stand, covered, for five minutes. Serve and enjoy!

skillet recipe

Add more veggies to your skillet meal

I love the flavor of orange and red bell peppers. So rather than just using green bell pepper, I add in red, yellow, and/or orange. It adds more veggies to the dish and variety in color.

Use precooked chicken in your skillet

Cooking and draining the chicken is a little annoying to me when cooking. I don’t like having to clean out the skillet while it’s hot before I use it to cook the rest of the meal. We always have pre-cooked chicken in the freezer, either in strips or from a rotisserie. Do this with any type of meat that you put in a skillet or stir-fry. This saves time and frustration and skips a few steps in the instructions.

In the summer, I’ll make this grilled chicken/turkey recipe and use that instead. It’s a great chicken that’s versatile and can be used in a variety of meals. I put it in the fridge to use in salads, sandwiches, and skillets like this. Cook once, eat multiple times, those are the best kinds of recipes!

Cooking time for this skillet meal

I personally let my skillet stand, covered, for 10 or 15 minutes after removing it from the heat. We like our rice to be a little more tender than I usually find it to be after just five minutes. Test it out after five and see what you prefer!

fruited chicken and rice

What are your favorite chicken and rice skillet recipes? Do you have any other unique combinations?

Delicious and unique chicken skillet recipe
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