BROCCOLI CHICKEN POTATO PARMESAN
Broccoli Chicken Potato Parmesan is a one pot meal that you'll want to make again and again. It's cheesy and delicious. A meal the whole family is sure to love.
Provided by Yvonne
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil in skillet.
- Add potatoes. Cover and cook over medium heat 10 minutes, stirring occasionally.
- Stir in chicken and broccoli. Mix soup, milk, and garlic. Add to skillet. Sprinkle with cheese.
- Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Nutrition Facts : Calories 280 kcal, Carbohydrate 28 g, Protein 14 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 23 mg, Sodium 314 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
BROCCOLI CHICKEN POTATO PARMESAN
Cheesy broccoli, potatoes and chicken make a dish that your family will request again and again. Campbell's Broccoli Cheese Soup is the magic that makes this satisfying skillet supper in minutes. from Campbell's Kitchen
Provided by JustaQT
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet.
- Add potatoes.
- Cover and cook over medium heat 10 minutes, stirring occasionally.
- Stir in chicken and broccoli.
- Mix soup, milk and garlic.
- Add to skillet.
- Sprinkle with cheese.
- Heat to a boil.
- Cover and cook over low heat 5 minutes or until done.
- Tip: Broccoli florets can usually be purchased fresh in the produce department.
- However, if purchasing a head of broccoliusually a more economical choicedont discard the stems.
- After removing heads from broccoli, peel and slice the stems and simmer or sauté as a side dish for another meal.
BROCCOLI CHICKEN POTATO PARMESAN
Make and share this Broccoli Chicken Potato Parmesan recipe from Food.com.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet. Add potatoes. cover and cook over medium heat about 10 minutes, stirring occasionally.
- Stir in chicken and broccoli.
- Mix soup, milk and garlic. Add to skillet.
- Sprinkle with cheese.
- Heat to a boil. Cover an cook over low heat 5 minutes or until done.
Nutrition Facts : Calories 349.4, Fat 16.2, SaturatedFat 4.5, Cholesterol 62.4, Sodium 701.4, Carbohydrate 27.6, Fiber 3.3, Sugar 2.9, Protein 23.4
ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI
Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.
Provided by JOYOSITY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
- Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
- In the meantime, toss potatoes with the rest of the spice mix.
- Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
- Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
- While the chicken and potatoes are roasting, salt the broccoli florets lightly.
- Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g
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SHEET PAN GARLIC PARMESAN CHICKEN BROCCOLI AND POTATOES
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- Lay chicken breasts out onto the baking sheet. Drizzle with lemon juice and season with 1/2 teaspoon salt and lemon pepper.
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