Broccoli Chicken Skillet Recipes
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 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
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