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Friday, January 16, 2009

Skillet Chicken Broccoli & Rice

This was pretty tasty! We had it last night. It was the first time I got to use my new 5 qt pan and it was FABULOUS! I can't wait to use it again =)

1 tablespoon Extra Virgin Olive Oil
4 Boneless Skinless Chicken Breasts
1 Can (10.75 oz) Condensed Cream of Broccoli Soup (I try to use low sodium)
1 & 1/2 cups low sodium chicken stock (or bouillon)
pinch of Paprika
pinch of Pepper
1 & 1/2 cups instant brown rice
2 cups frozen chopped broccoli

Heat the oil in a large skillet over medium-high and add the chicken. Cook both sides until well browned, about 8 mins on each side. Remove from pan.

Add soup, water, paprika and pepper to pan, stir and bring to a boil. Then add the rice and broccoli. Turn the heat down to low and add the chicken back in, sprinkling more paprika and pepper on top. Cover and cook for 5-10 minutes longer, or until rice is tender and chicken heated through.

Serve with whole grain rolls.

Note: This recipe is pretty bland, but that is good for the little ones! Mommy and daddy are bad and like to add soy sauce to ours after Jimmy's portion is taken out. You could also season the chicken while it is cooking with seasoned salt and pepper, or a combo of salt, garlic powder, onion powder, pepper and paprika, or season to your liking!)

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