Baked Chicken Breast And Broccoli Recipes

HEALTHY BAKED CHICKEN AND BROCCOLI

Steps:

• For the SauceIn a small saucepan on the stove over medium heat, add the soy sauce, hoisin sauce, apple cider vinegar, honey, sesame oil, ginger, and garlic. Stir and heat until almost boiling. Meanwhile, stir the cornstarch with the 1/2 cup of water and set aside. When the rest of the sauce mixture is hot, pour in the cornstarch/water mixture, stirring constantly as you pour it in. Continue stirring sauce over medium heat until it thickens slightly. Remove it from the heat and set aside while you prep the chicken and vegetables. For the Chicken and VegetablesPreheat your oven to 400 degrees F. Line a large cookie sheet with aluminum foil or parchment paper and lightly spray with cooking spray. Add the chicken pieces to the baking sheet and sprinkle with salt and pepper. Put in the oven for eight minutes. Then remove from the oven and add your vegetables and cashews. Drizzle with the reserved sauce. You may not use all of the sauce. Return to the oven for 8-10 minutes, until chicken is cooked through and juices run clear. Serve over rice or noodles and additional sauce if desired.

BAKED CHICKEN & BROCCOLI RECIPE

Steps:

• Preheat oven to 400 degrees
• Rub the chicken all over with 2 tablespoons of the melted butter (or olive oil if you prefer)
• Sprinkle half the measurements of the spices all over the chicken breasts
• Place the chicken breasts side by side in the middle of a small baking dish
• In a small bowl, add the broccoli florets. Pour the remaining 2 tablespoons of melted butter (or olive oil) into the bowl as well
• Add the other half of the spices. Mix until the broccoli is coated well. Set broccoli aside for now
• Bake the chicken in the oven for 15 minutes, then (without removing the pan completely from oven) open oven doors and pour the broccoli mixture into the baking dish surrounding the chicken
• Return to bake for another 20 minutes
• Remove from oven and let chicken rest about 5-10 minutes before slicing

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN WITH BROCCOLI & RICE

Steps:

• Remove skin from chicken if desired.
• In an 8-cup (2L) oblong baking dish, combine soup, water and rice.
• Arrange chicken on rice mixture; sprinkle with pepper and paprika.
• Bake at 375 without cover for 50-60 minutes or until chicken is no longer pink and rice is tender.
• Garnish with parsley if desired.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

BAKED CHICKEN BREAST AND BROCCOLI RECIPE

Steps:

• PLACE broccoli and chicken in 3-quart shallow baking dish
• Mix soup, milk and pepper and pour over all
• BAKE at 400 degrees F
• for 30 minutes or until done
• Stir sauce before serving
• Serve with rice
• TIP: Substitute 1 bag (16 ounce) frozen broccoli cuts, thawed and drained for fresh
• To thaw broccoli, microwave on HIGH 5 minutes
• Using Campbell's® Condensed Cream of Mushroom Soup: Vitamin A 8%DV, Vitamin C 42%DV, Calcium 8%DV, Iron 18%DVUsing Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 398, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 286mg, Total Carbohydrate 52g, Dietary Fiber 2g, Protein 34g, Vitamin A 8%DV, Vitamin C 42%DV, Calcium 9%DV, Iron 18%DVUsing Campbell's® Condensed 25% Less Sodium Cream of Mushroom Soup: Calories 404, Total Fat 6g, Saturated Fat 1g, Cholesterol 76mg, Sodium 292mg, Total Carbohydrate 52g, Dietary Fiber 3g, Protein 34g, Vitamin A 8%DV, Vitamin C 42%DV, Calcium 8%DV, Iron 18%DV

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

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.

BROCCOLI CHICKEN BAKE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick saucepan over medium heat, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Drain noodles; place in a 2-qt. baking dish coated with cooking spray. Stir in 1 cup sauce. Layer with the chicken, broccoli and remaining sauce., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

EASY ONE DISH CHICKEN BROCCOLI BAKE

Steps:

• Combine hot water, chicken bouillon and onion powder.
• Place rice in 13x9x2 pan and add hot water mixture.
• Stir.
• Add carrots in even layer on top of rice.
• Place broccoli florets evenly atop carrot layer.
• Place chicken breasts on top.
• Frozen breast pieces need not be thawed.
• Salt and pepper chicken pieces, if desired.
• Thoroughly mix soup and milk.
• Pour over chicken breasts.
• Cover tightly with aluminum foil and bake at 400F for 45-60 minutes or until chicken breasts are fully cooked.
• Remove foil, add fresh parmesan cheese during last 15 minutes of cooking time and continue baking UNcovered.
• NOTE: If you must substitute canned, grated parmesan cheese, do not add until the last 5 minutes of cooking time.
• Let stand 5 minutes before serving.
• Serves 4.