Chicken Broccoli Skillet Recipes

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BROCCOLI CHICKEN SKILLET



Broccoli Chicken Skillet image

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

1-1/2 pounds boneless skinless chicken breasts, cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1 tablespoon olive oil
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup stuffing mix
1 cup whole milk
1/4 cup raisins
1/8 teaspoon pepper
1 cup shredded Colby cheese

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 BROCCOLI SKILLET



Chicken Broccoli Skillet image

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

2-1/2 cups cubed cooked chicken
1-2/3 cups fresh or frozen broccoli florets
8 ounces process American cheese (Velveeta), cubed
1/2 cup Miracle Whip
Hot cooked rice

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.

CHICKEN AND BROCCOLI SKILLET STIR-FRY



Chicken and Broccoli Skillet Stir-Fry image

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

1 1/2 tablespoons sesame oil
2 tablespoons chopped fresh garlic (or to taste)
1/4 teaspoon dried red pepper flakes (or to taste)
4 cups broccoli florets
6 tablespoons chicken broth, divided
1 tablespoon sesame oil
salt and pepper
1 1/2 lbs boneless skinless chicken breasts (cut into thin slices)
5 green onions, chopped
1/4 cup hoisin sauce (can use more)
3 tablespoons oyster sauce (can use more)
sesame seeds

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

CHEESY CHICKEN & BROCCOLI SKILLET



Cheesy Chicken & Broccoli Skillet image

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

2 tsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups frozen broccoli florets
1 can (10-3/4 oz.) 98% fat-free reduced-sodium condensed cream of chicken soup
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
2 cups instant brown rice, prepared as directed on package

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

SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO



Skillet Chicken Thighs With Broccoli and Orzo image

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

4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 lemon, thinly sliced and seeds removed
12 ounces broccoli florets, cut into smaller pieces if larger (about 4 cups)
8 ounces dried orzo (about 1 1/4 cups)
1 teaspoon fresh thyme leaves
2 garlic cloves, minced
1/2 cup dry white wine
2 cups low-sodium chicken broth

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 POTATO SKILLET



Chicken and Broccoli Potato Skillet image

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

1 tablespoon butter
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onions
1 1/2 teaspoons lemon-pepper seasoning
1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups water
2 cups broccoli flowerets
4 oz (half of 8-oz package) cream cheese, cubed and softened
1/2 cup shredded Parmesan cheese

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 AND BROCCOLI SKILLET



Chicken and Broccoli Skillet image

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

1 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
1 package (1 lb) boneless skinless chicken breast halves
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 bag (12 oz) frozen broccoli & cheese sauce
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper

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

CREAMY CHEESY CHICKEN BROCCOLI SKILLET



Creamy Cheesy Chicken Broccoli Skillet image

This is a simple, easy recipe I make on nights when I don't feel like making something that's time consuming or when the weather is cold. I also substitute 3 cans (12 oz.) of chicken if I don't have time to cook the chicken breasts. Some variations yield different flavors, ( substituting cream of chicken for broccoli cheese, etc.) so be adventurous! :)

Provided by BluJasmine

Categories     < 60 Mins

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 chicken breasts, cooked and diced
2 (8 ounce) cans cream of chicken soup (although you can substitute cream of broccoli, broccoli cheese, or cheddar cheese soup)
1 (8 ounce) container sour cream
1 (8 ounce) can evaporated milk or 8 ounces half-and-half
1 1/2 cups milk
2 cups shredded cheese (any variety, although I have found a cheddar or colby-jack blend works best)
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon seasoning salt
2 cups frozen broccoli florets
egg noodles or rice

Steps:

  • Cook chicken and allow to cool. Dice and set aside or use canned chicken and drain.
  • Mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. Put on stovetop on medium-low and add chicken. Stir occasionally until slightly bubbly. Add the cheese and cook until melted, stirring occasionally. Set temperature to simmer until noodles or rice are done.
  • Put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves). Drain, if needed, and pour and stir into chicken mixture. (One thing I have done is, I line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. I then cover the dish, and nuke for about 4-6 minutes. When it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli).
  • Prepare egg noodles or rice as directed on packaging.
  • Serve creamy, cheesy mixture over noodles or rice. I imagine you could serve it over stuffing as well, although I have yet to try it that way. Serve with a salad. Enjoy!

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2016-11-21 Instructions. Place a large skillet or saute pan over medium-high heat. Once hot, add the oil and chopped bell pepper. Saute for 2 minutes. Then add the broccoli florets. Stir and saute another 3-4 minutes, until the broccoli is partially softened. Remove all veggies from the skillet and set aside.
From aspicyperspective.com


ITALIAN CHICKEN AND BROCCOLI PASTA - THERESCIPES.INFO
Italian Chicken Pasta - All We Cook best allwecook.com. Apr 23, 2022Melt butter in the same skillet used for the chicken, with the heat on medium.Add the onions and saute until softened, Step 6: Add the tomatoes and garlic to the skillet, saute for 30 seconds, then sprinkle flour and stir to combine. Step 7: Pour the white wine into the skillet and saute for about 3 minutes.
From therecipes.info


CREAMY CHICKEN-BROCCOLI SKILLET RECIPE - PILLSBURY.COM
2018-08-17 3. Place 4 medium boneless skinless chicken breasts in skillet; sear 2 minutes on each side. Sprinkle 1 tablespoon dried oregano leaves over chicken. Season with salt and pepper. 4. Carefully pour 1/2 cup whipping cream around chicken. Add 2 cups fresh broccoli and cauliflower florets to skillet. 5. Arrange biscuits randomly over chicken.
From pillsbury.com


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