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I always love seeing the Weekday Supper recipes that people share from month to month. I sometimes find it difficult to find time to make dinner during a busy week, so I love seeing all the simple and delicious recipes. Today I’m sharing a simple recipe for crispy skin chicken with rice and vegetables.

Check out all of our Weekday Supper recipes this week:
Tuesday – Sue’s Nutrition Buzz – Spiced Up Turkey Shepherd’s Pie With A Cauliflower Crust
Wednesday – Shockingly Delicious – Pasta with Black Olive and Sun-Dried Tomato Tapenade
Thursday – Happy Baking Days – Baked Tomatoes with Mozzarella and Basil
Friday – girlichef – Chicken Parm Sammies

Prep Time 15 minutes
Cook Time 45 minutes

2 chicken breasts with skin and bones
1 tbsp butter, melted
salt and pepper
1 cup brown rice
2 1/2 cup chicken stock
1 tbsp olive oil
1 tbsp butter
1/2 cup mixed frozen vegetables

Preheat an oven to 350F. Line a pan with aluminum foil. Butter the tops of the chicken breasts and sprinkle with salt and pepper. Bake for 30-40 minutes, or until the internal temperature is 160F. Turn the oven to broil and broil for 2-3 minutes.

While the chicken cooks, rinse the rice in cold water. Add the rice to a medium saucepan with the stock and oil. Bring it to a boil, and then cover and reduce the heat to medium. Cook the rice for 35 minutes. Place the vegetables in a microwave safe bowl with 2 tbsp water and cook for 3 minutes. Add the butter and vegetables to the rice and enjoy!

  1. Renee Dobbs says:

    I like how you get a crispy skin without frying the chicken. Nice broiler trick. I totally don’t use my broiler as often as I should.

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