BROCCOLI CHICKEN SKILLET
You're only 25 minutes away from a comforting, cheesy veggie-and-chicken dish that the whole family will love! And since it's all in one skillet, cleanup is a breeze. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink., Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with cheese.
Nutrition Facts : Calories 522 calories, Fat 21g fat (9g saturated fat), Cholesterol 128mg cholesterol, Sodium 1005mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 47g protein.
CHICKEN AND BROCCOLI SKILLET
Got 30 minutes? Grab a skillet and whip up a complete chicken, rice and veggies dinner. Really!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
- Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
- Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken. Serve with rice on the side.
Nutrition Facts : ServingSize 1 Serving
CHICKEN AND BROCCOLI POTATO SKILLET
This easy one-pot meal combines chicken, broccoli and Betty Crocker™ scalloped potatoes for a quick weeknight meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add chicken, onions and seasoning. Cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in broccoli; cook 4 to 6 minutes or until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Parmesan cheese; serve immediately.
Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 1/2 g
CHICKEN BROCCOLI SKILLET
When you're looking for a good way to use up leftover chicken, consider this simple stovetop supper from Marlene Harguth of Maynard, Minnesota. The creamy combination is fast and filling when served over helpings of hot rice.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a skillet, combine the chicken, broccoli and cheese. Cover and cook over medium heat until broccoli is crisp-tender and cheese is melted. Stir in Miracle Whip; heat through (do not boil). Serve over rice.
Nutrition Facts : Calories 573 calories, Fat 42g fat (14g saturated fat), Cholesterol 124mg cholesterol, Sodium 916mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO
A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.
Provided by Aaron Hutcherson
Categories dinner, noodles, one pot, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
- Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
- Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
- Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
- Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
- If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.
CHICKEN & BROCCOLI-CHEDDAR SKILLET
Chicken breast strips and penne pasta are tossed with cheesy broccoli in this easy skillet dish. Top with bacon crumbles and enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
- Meanwhile, mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended. Cook and stir chicken and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done. Add cream cheese mixture and remaining milk; cook and stir 2 min. or until heated through. Add cheddar; cook and stir 2 to 3 min. or until melted.
- Drain pasta. Add to chicken mixture; stir to evenly coat. Top with bacon.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
CHICKEN AND BROCCOLI SKILLET STIR-FRY
You don't need a wok to make this just a large skillet --- this recipe will feed 2-3 people but can be doubled easily and all amounts may be adjusted to taste --- if you prepare the chicken and broccoli florets ahead of time this recipe takes little time to prepare, I sometimes add in matchstick-size carrots also, the red pepper flakes may be adjusted to suit heat level, my family likes extreme spice so add in lots! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
- Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
- Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
- Add in 1 tablespoon more sesame oil to the skillet.
- Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
- Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
- Transfer to a platter or large bowl and sprinkle with sesame seeds.
- Serve with cooked rice.
- Delicious!
Nutrition Facts : Calories 694.9, Fat 27.8, SaturatedFat 4.7, Cholesterol 218.9, Sodium 1830, Carbohydrate 30.4, Fiber 2.1, Sugar 9.8, Protein 80.1
CHICKEN AND BROCCOLI STIR-FRY
Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.
Provided by spaisley39
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
- Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
- Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
- Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g
CHEESY CHICKEN & BROCCOLI SKILLET
Did 6:00 sneak up on you again? How about cheesy chicken and broccoli over rice in the skillet? It's ready in less than half an hour.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 4 min.
- Add broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until chicken is cooked through (165ºF).
- Serve over rice.
Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
CHICKEN, RICE, AND BROCCOLI SKILLET
My friend Christy and I were watching some movies one night and at intermission, decided it was dinner time. Her little boy, Damian was quite the picky tyke and we knew that feeding him would be what we based our meal on. Well, this was something we'd been meaning to try, so we gave it a go. Four adult and two little thumbs up! Easy, one large skillet, and not a lot of dishes to wash. It was also quick. This is something to throw together after working in the field all day too.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a bit of oil in a large and fry the chicken until done. Shred or cut into bite-sized pieces, if desired. Remove from skillet and set aside.
- Add the can of soup, water, paprika, and pepper. Bring to a boil. Add the broccoli, mushrooms, and rice inches Reduce heat to low and add chicken back in the skillet.
- Cover and cook until the rice is done, anywhere from 5-10 minutes. Let rest a few minutes.
Nutrition Facts : Calories 403.1, Fat 8.5, SaturatedFat 2, Cholesterol 79.5, Sodium 612.6, Carbohydrate 48.7, Fiber 3.6, Sugar 2.7, Protein 32.2
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