Broccoli Mushroom Chicken Recipes

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
• Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
• Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

CREAMY BROCCOLI AND MUSHROOM CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
• Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
• Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS

Steps:

• Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
• Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
• Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
• Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

CHICKEN AND BROCCOLI WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 375F degrees.
• Cook broccoli according to package directions.(I use a little more)This recipe can be made with asparagus instead of broccoli.
• Mix margarine and flour together in saucepan.
• Cook briefly over medium heat.
• Blend in chicken broth,stirring constantly until thickened and smooth.
• Stir in mushrooms and their liquid.
• Season to taste.(I use garlic powder and season salt.Also I make twice as much sauce).
• Place cooked broccoli pieces in a shallow pan.
• Cover with sliced chicken and pour mushroom sauce over all.
• Top with parsley and bread crumbs.( I use more bread crumbs than recipe calls for.).
• Bake, uncovered,15 to 25 minutes, or until bubbly and brown on top.

QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY

Steps:

• Heat oil in wok over medium-low heat.
• Cook chicken till golden brown.
• Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
• Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
• cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
• Serve with a side of rice if you'd like.
• Awsome!

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.