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Curried Chicken & Rice Skillet
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1/4 cup Land O Lakes® Butter

1 pound boneless skinless chicken breasts , each cut into 4 diagonal pieces

1 small (1/2 cup) onion , chopped

1 small (1/2 cup) red bell pepper, coarsely chopped

1 teaspoon finely chopped fresh garlic

3/4 cup uncooked long-grain rice

1/2 cup dried mixed fruit bits

1 tablespoon curry powder

1/2 teaspoon salt

1 (14-ounce) can chicken broth

1/4 cup cashews , coarsely chopped

How to make

  1. STEP 1

    Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium heat, turning occasionally, 3-4 minutes or until browned. Remove chicken from skillet.

  2. STEP 2

    Place onion, bell pepper and garlic into same skillet; cook, stirring occasionally, 2-4 minutes or until crisply tender. Add all remaining ingredients except cashews; stir. Place chicken breasts over rice mixture.

  3. STEP 3

    Increase heat to high; cook 2-3 minutes or until mixture comes to a boil. Cover; reduce heat to low. Cook 15-20 minutes or until chicken reaches at least 165°F and juices run clear when pierced with fork. Sprinkle with cashews.

Tip #1

Curry powder is not one spice, but a blend of several spices, herbs and seeds that creates a unique taste. In India, homemade curry’s intensity can vary from cook to cook and region to region. Premixed curry powder can be found in the spice section of your supermarket.

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