Chicken Broccoli and Rice Skillet
Course: MainCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
2
minutesCooking time
13
minutesIngredients
2 tbs olive oil
1 lb chicken tenderloins
1 tsp seasoned salt
1/2 tsp pepper
1.5 cups water
10oz can cream of mushroom with roasted garlic soup, OR regular cream of mushroom OR cream of chicken
1/2 tsp paprika
1/2 tsp onion powder
1 3/4 cup uncooked instant minute white rice
2 cups fresh broccoli
Optional: 1/2 cup Colby jack cheese, shredded
Directions
- Season chicken on both sides with a dash of pepper and seasoned salt.
- Cut the broccoli into very small bite sized pieces so it will be able to cook properly. Set to the side.
- To a large deeper skillet over medium heat add the olive oil once hot add in the chicken. Cook chicken for about four minutes on each side or until cooked though. Remove chicken to a separate plate and set to the side.
- To the same skillet add in the water, cream of soup, paprika, and onion powder stir well to bring up to a simmer and combine the ingredients.
- Once simmering stir in the rice and broccoli.
- Place the cooked chicken over the top of everything. Cover with lid. Let simmer for 5 minutes or until the rice is tender. Sprinkle with cheese if desired and enjoy!
I enjoy your videos and I want to try some of your recipes.
Could this be done minus the instant rice? In other words, can I throw this dish together and then serve it over leftover cooked rice?
These recipes are perfect for summer cooking. Simple, easy and delicious!
I made this for dinner last night and it was a BIG hit, even my picky five year old cleaned her plate! Thank you so much for all the work you do on these. Also, to answer someone else’s question above, I didn’t use instant rice I just made regular white rice and mixed it in with the broccoli and soup, and it was still delicious.
This is so so good! I also pre-cooked my rice since I didn’t have any instant in the pantry. Just mixed it in with everything right at the end and just let it warm up. I did add a little soy milk to thin out the soup (since I wasn’t adding the water for the rice). Delicious! Thank you so much for all these recipes!
Super quick and easy and my family loves it. I have to double it so they can have leftovers for the next day.
I’m going to have to remake this I think my cream of mushroom soup was old and I added to much water it left a funny taste in my mouth