Easy-peasy, hearty, comfort, and delicious – this is pretty much you need to know about this Chicken Broccoli Rice Skillet.
Let’s Count the Plates!
As I have probably mentioned before, I’m that kind of person who might leave a little mess after being in the kitchen. If you don’t recall me confessing to this, well please check my blog’s name.
As the matter of fact, I cannot say I’m that good at making a mess. I’m quite average here (I should practice more haha).
But I normally use a lot of tableware pieces. That’s true. It’s like if I need to use a spoon or fork few times while making a dish, I tend to use few of them at the same time. It’s not like I prefer to use a clean cutlery piece every time; I just do not always pay attention to these things. As a result, when the soup/pasta/salad is ready, we might run out of dishes to have a dinner.
Or sometimes I need to grab another bowl or pan. Nope, not because I’ve burnt something – I just didn’t realize that all ingredients won’t fit in this one. Please tell me it happens to you at least sometimes.
However, I’m trying to be better now, and I think I’m doing not bad.
Chicken Broccoli Rice Skillet
For the last couple of years, I’ve been in love with one-pan recipes (You might also like this One-Pot Chicken Mushroom Orzo or this Potato Mushroom Hash), and this Chicken Broccoli Rice Skillet belongs to this category too.
Theoretically, you will need just a pan, plate, spatula, cutting board(s), and some cutlery. Well, practically, I used a very few reasonable and socially acceptable additional things.
I don’t need to say that the combination of rice, chicken, and broccoli is highly delicious and hearty. Oh well, if this is not enough for you, don’t forget cheddar, herbs, smoked paprika, and jalapenos. And more cheddar just in case.
Besides its flavors and taste, this Chicken Broccoli Rice Skillet is so simple to make which makes it the perfect dish which requires only…almost…one skillet:)
What about you? How many pieces of tableware do you need to make a one skillet dish? Tea? Peanut butter toast?
- 3 tablespoons oil
- 3 medium - 2 large skinless chicken breasts, thickly sliced or cubed (3 cups)
- 1 cup rice brown and wild rice mix (See the notes)
- 1 medium broccoli head (4 cups of florets)
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano and thyme each
- black pepper and salt, to taste
- 1 cup grated cheddar
- jalapenos, sliced and parsley to serve
- In a large pan heat the oil and cook the chicken, over medium heat, 5-6 minutes or until no longer pink.Transfer the chicken to a plate/bowl.
- Place the rice into the pan and toss, 1 minute. Decrease heat to low medium. Add 1 cup of water and cook stirring for about 20 minutes.
- Add more water as needed. Stir in the paprika, salt, pepper, and herbs. Cover and cook for about 10-15 minutes or until the rice is almost ready but still firm.
- Return the chicken to the pan and add the broccoli florets and more water (about 1/2 - 2/3 cup but look if the previously added liquid has been absorbed). Cover and cook 5-7 minutes or until the broccoli has softened but firm.
- Off heat. Sprinkle with the cheddar, cover, and let stand for 10 minutes.
- Serve with parsley and jalapenos.
Note, that cooking time for rice might vary. The one I used required about 40-45 minutes; however, keep eye on it after 20-15 minutes, especially if you'd like it al dente.