Skillet Parmesan Chicken Broccoli And Rice Food

SKILLET PARMESAN CHICKEN, BROCCOLI AND RICE

Steps:

• Place chicken broth and butter in a medium saucepan over high heat. Once boiling, add rice and turn down heat to a simmer. Allow to simmer for 40 - 45 minutes until liquid has evaporated. Season lightly with salt and pepper.
• When rice has 10 minutes left to cook, start your chicken. Place olive oil in a large skillet set to medium-high heat. When oil is hot, add the chicken.
• Once chicken has begun to cook on the outside, but is still pink inside, sprinkle the dressing mix and ½ cup parmesan cheese directly onto the chicken. Toss to coat and continue cooking chicken for about 1 minute.
• Add ¼ cup vinegar to help loosen things up a bit. Scrape up any brown bits from the bottom of the pan with a wooden spoon and stir chicken constantly. Once liquid has evaporated, add the additional 2 Tbsp of vinegar and continuously toss again. By now, the chicken should be fully cooked and you should have released all the browned bits from the bottom of the pan. Turn down heat to a simmer to keep things warm.
• Steam broccoli in its bag according to package instructions. When done, dump entire contents into the skillet with the chicken. Toss to coat.
• When rice is done, dump that into the same skillet and toss. Add remaining ¼ cup cheese and toss until evenly coated.
• Divide mixture into 1/4s and plate. Serve with an additional sprinkle of cheese, if desired.

SKILLET CHICKEN PARMESAN

Steps:

• Preheat oven to 400°F: And heat olive oil in a 12-inch oven-safe skillet over medium heat.
• Make the sauce: Add the onion and garlic to skillet and cook over medium-low heat for 2 minutes, until onion is translucent. Add the marinara sauce and bring to a low simmer.

STOVETOP CHICKEN BROCCOLI AND RICE CASSEROLE

Steps:

• Cut the chicken breast into 1-inch chunks and toss the chicken with 1.5 tablespoons of all purpose chicken seasoning. Be sure the chicken is covered in chicken seasoning. Set aside.
• Heat a large skillet (that has a cover) over medium/high heat. Add olive oil.
• When the olive oil is fragrant add the onion to the skillet and saute for 2-3 minutes.
• Add the garlic to the onion and saute for another minute.
• Next, put the coated chicken pieces to the skillet pan and brown the chicken for 2 minutes on each side.
• Move the chicken pieces to one side of the skillet and add the rice to the cleared side of the skillet. Toast the rice in the skillet for 3 minutes.
• Toss the toasted rice with the chicken breast, onion, and garlic and then add the broth, salt, and remaining 1 tablespoon of chicken seasoning to the skillet and mix.
• Bring the broth to a boil, stir, and turn heat to low. Cover the skillet and let the rice mixture simmer for 10 minutes.
• Uncover the skillet and add the broccoli florets. Fold the broccoli into the mixture and cover.
• Cook everything together for an additional 10 minutes.
• Finally, remove the cover one last time and sprinkle the cheese over the top of the rice, chicken, and broccoli.
• Cover and let the cheese melt for 1-2 minutes.

CHICKEN AND BROCCOLI RECIPE

Steps:

• Season chicken on both sides with garlic powder, Herbs de Provence (or Italian blend), and salt and pepper (I'm pretty generous with the salt and pepper here, go with your gut).
• In a large skillet, melt butter. Once melted, drizzle 1 tablespoon oil into the pan. Add chicken and brown for 3-4 minutes on each side.
• Toss broccoli florets with 2 teaspoon oil, garlic (or garlic powder) and parmesan cheese.
• Scoot the chicken over in the pan to make room for the broccoli.
• Add broccoli to the pan, add 1/3 cup water (pour it to the side of the chicken and broccoli and not over the top so that it doesn't wash away the seasonings), cover and cook for 15 minutes or until chicken is white throughout and broccoli is fork-tender. (see note for alternate cooking method) Serve immediately.

RICE WITH BROCCOLI AND PARMESAN

Steps:

• Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
• Stir in the rice until coated.
• Stir in the broth and salt; heat to boiling.
• Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
• Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
• When the rice is cooked, stir in the ¼ cup cheese and the butter.
• Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

SKILLET CHICKEN PARMESAN

Steps:

• Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 10 minutes or until browned. Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese is melted.

CHICKEN BROCCOLI AND RICE PARMESAN

Steps:

• Cook chicken and onions in large skillet sprayed with cooking spray on medium heat until chicken is cooked through, stirring occasionally.
• Stir in soup and water; bring to boil. Stir in rice and broccoli. Reduce heat to low; cover. Cook 5 to 10 min. or until broccoli is tender.
• Add 3/4 cup of the cheese; stir. Top with remaining cheese.

CHICKEN, RICE, AND BROCCOLI SKILLET

Steps:

• Heat a bit of oil in a large and fry the chicken until done. Shred or cut into bite-sized pieces, if desired. Remove from skillet and set aside.
• Add the can of soup, water, paprika, and pepper. Bring to a boil. Add the broccoli, mushrooms, and rice inches Reduce heat to low and add chicken back in the skillet.
• Cover and cook until the rice is done, anywhere from 5-10 minutes. Let rest a few minutes.