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Skillet Chicken Kiev With Rice

A recipe remake turns into this quick and easy skillet meat. Skillet Chicken Kiev with Rice was once a stir-fry recipe, but is not a flavor packed, buttery, dill-y delicious skillet meal your family will love.

When you first start blogging, or at least when I first started blogging, you make recipes and take pictures. For me, I was just doing it for fun. Actually, I still am blogging for fun. My goal is to just keep working at it and slowly build it into something I can do for fun when I retire. IF I retire.

So, here I am almost 6 years after I started writing and sharing my own recipes. I look back on those early years, and those photos, and think, “What was I thinking?” I wish I knew then what I know now. I’d probably have more followers and more revenue.

But, that’s neither here nor there. We all go through the learning curve. I don’t know any blogger that doesn’t have content they’d like to redo. I most certainly have some of my most creative and delicious recipes from my earlier days. Recipes that I look back on and think, “Why don’t I make that again? It was so good!”


1 pound chicken breast cut into bite sized piece

1 tablespoon garlic flavored olive oil

1/2 cup butter, divided

1/4 cup freshly chopped dill, divided

1 tablespoon chopped garlic

1/2 cup dry, white wine

1 1/2 cups rice (your choice of white rice. If using brown rice, the cooking time will need to be increased.)

3 cups chicken broth

4 cups broccoli florets


Skillet Chicken Kiev With Rice



Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons butter and swirl to coat. Brown the chicken on all sides. Remove from pan and keep warm.

Melt 2 tablespoons butter in the pan and sauté the garlic until fragrant. Stir in 2 tablespoons of dill and add the rice. Cook for 2 to 3 minutes or until it starts to change color (for me it seems to get more white).

Stir the wine into the pan scraping up any brown bits from the chicken. Simmer until the wine is reduced by half then stir in the chicken broth and 2 tablespoons of butter. Bring to a boil, cover, and then simmer 10 minutes.

Add the broccoli on top of the rice. Do not stir the broccoli into the rice as it might cause some grains of rice to be undercooked. Simply allow it to steam on top of the rice.

Cook an additional 5 minutes then return the chicken and its juices to the pan. Stir and continue cooking 5 to 10 minutes more or until the rice is cooked to your liking.

Stir in the remaining butter and dill before serving.


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