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Chicken & Green Bean Skillet

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  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 package (8 oz.) sliced crimini mushrooms
  • 1 3/4 cups water
  • 1 package Knorr® Rice Sides™ - Creamy Chicken flavor
  • 1 cup cut fresh green beans
  • 1 cup cut sugar snap peas
  • 1/2 cup sour cream



Amount per serving

Let's Get Cooking

  • 1 Season chicken, if desired, with salt and black pepper.
  • 2 Melt Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 4 minutes. Remove chicken and set aside.
  • 3 Add mushrooms to skillet and cook over medium-high heat, stirring occasionally, until mushrooms are tender and liquid is almost evaporated, about 5 minutes.
  • 4 Stir water, Knorr® Rice Sides™ - Creamy Chicken flavor, green beans and sugar snap peas into same skillet. Bring to a boil over high heat. Reduce heat to low and simmer covered 7 or until rice is tender. Remove from heat and stir in sour cream and chicken.