Post by Loupy on Sept 9, 2015 0:48:30 GMT -7
Skillet Cheesy Chicken and Broccoli
From: Nicole @ www.heatovento350.com/
The craziness at our house has left little time for cooking, which is where lovely 30 minute one-skillet dishes like this one come in very handy. It's a fast, nothing fancy, nothing frilly, great tasting combination of chicken, cheddar cheese, broccoli and rice that is perfect for a weeknight meal. I love that it dirties only one pan and require very little chopping or prep work. I also love that I can easily keep everything to make it on hand so I have a go to meal when I'm shorter on time than usual. It has saved us from eating cereal for dinner more than once, and I'm sure it will again.
Yield: Four servings
Ingredients:
4 boneless, skinless chicken breasts (6 ounces each)
salt and freshly ground black pepper
3 tablespoons vegetable oil
1 onion, minced
1½ cups instant white rice
3 garlic cloves, minced
1½ cups low sodium chicken broth
1 10 oz pkg frozen broccoli florets, thawed
(or one large head of broccoli, washed and cut into florets)
1 cup shredded cheddar cheese
1 teaspoon Tabasco
Instructions:
1. Pat chicken dry with paper towels and season with salt and pepper.
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Brown chicken well on one side, about 5 minutes.
Transfer chicken to plate and set aside.
2. Add remaining tablespoon oil to skillet, and return to med high heat till shimmering.
Add onion and ½ teaspoon salt and cook until softened. 5 minutes.
Stir in rice and garlic and cook until fragrant about 30 seconds.
3. Stir in broth, scraping up any browned bits.
Nestle chicken into rice browned side up.
Cover and cook over medium low heat until liquid is absorbed and thickest part of chicken registers 160, about 10 minutes.
4. Transfer chicken to clean plate.
Off heat gently fold broccoli, ½ cup cheddar, and Tabasco into rice.
Add salt and pepper to taste.
Sprinkle remaining ½ cup cheddar over top, cover, and let sit till cheese melts, about 2 minutes.
Serve with chicken.
From: Nicole @ www.heatovento350.com/
The craziness at our house has left little time for cooking, which is where lovely 30 minute one-skillet dishes like this one come in very handy. It's a fast, nothing fancy, nothing frilly, great tasting combination of chicken, cheddar cheese, broccoli and rice that is perfect for a weeknight meal. I love that it dirties only one pan and require very little chopping or prep work. I also love that I can easily keep everything to make it on hand so I have a go to meal when I'm shorter on time than usual. It has saved us from eating cereal for dinner more than once, and I'm sure it will again.
Yield: Four servings
Ingredients:
4 boneless, skinless chicken breasts (6 ounces each)
salt and freshly ground black pepper
3 tablespoons vegetable oil
1 onion, minced
1½ cups instant white rice
3 garlic cloves, minced
1½ cups low sodium chicken broth
1 10 oz pkg frozen broccoli florets, thawed
(or one large head of broccoli, washed and cut into florets)
1 cup shredded cheddar cheese
1 teaspoon Tabasco
Instructions:
1. Pat chicken dry with paper towels and season with salt and pepper.
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Brown chicken well on one side, about 5 minutes.
Transfer chicken to plate and set aside.
2. Add remaining tablespoon oil to skillet, and return to med high heat till shimmering.
Add onion and ½ teaspoon salt and cook until softened. 5 minutes.
Stir in rice and garlic and cook until fragrant about 30 seconds.
3. Stir in broth, scraping up any browned bits.
Nestle chicken into rice browned side up.
Cover and cook over medium low heat until liquid is absorbed and thickest part of chicken registers 160, about 10 minutes.
4. Transfer chicken to clean plate.
Off heat gently fold broccoli, ½ cup cheddar, and Tabasco into rice.
Add salt and pepper to taste.
Sprinkle remaining ½ cup cheddar over top, cover, and let sit till cheese melts, about 2 minutes.
Serve with chicken.
