Herbed Chicken & Bean Skillet
Bush’s<sup>®</sup> Herbed Chicken & Bean Skillet

Bush’s® Herbed Chicken & Bean Skillet

Dinner is on the table in under an hour with this easy, one-skillet chicken dish, made with plump, delicious BUSH'S® Kidney Beans.

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Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 4


  • 1 can (16 oz) BUSH'S® Kidney Beans, drained
  • 2 Tbsp olive oil
  • 1 medium carrot, peeled and diced
  • 1 rib celery, diced
  • 1/4 cup onion, diced
  • 1 bay leaf
  • 1 tsp ground thyme
  • 3/4 cup uncooked instant white rice
  • 1 lb chicken tenders or boneless, skinless chicken breasts, cut into 2-inch pieces
  • Salt and pepper
  • 1 1/4 cups chicken or vegetable stock
  • 1 lemon, juiced
  • 1 Tbsp fresh parsley, chopped
  • Pinch of crushed red pepper flakes


  1. Heat oil in a 10-inch skillet over medium-high heat. Add vegetables, bay leaf and thyme. Cook 2 minutes. Stir in rice; cook an additional 3-4 minutes.
  2. Add chicken and beans, season lightly with salt and pepper. Slowly stir in stock and lemon juice.
  3. Bring to boil. Reduce heat to low and cover; simmer 6-8 minutes.
  4. Remove skillet from heat, partially remove lid. Let stand 10 minutes to release steam.
  5. Remove bay leaf and fluff in parsley and crushed red pepper.