CHICKEN AND BROCCOLI POTATO SKILLET
This easy one-pot meal combines chicken, broccoli and Betty Crocker™ scalloped potatoes for a quick weeknight meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add chicken, onions and seasoning. Cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in broccoli; cook 4 to 6 minutes or until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Parmesan cheese; serve immediately.
Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 1/2 g
CHEESY CHICKEN AND BROCCOLI CASSEROLE
Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.
Provided by Eric Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
- Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
- Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
- Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g
BROCCOLI & POTATO CHEESY CHICKEN SKILLET
Our Broccoli & Potato Cheesy Chicken Skillet recipe is a surefire crowd-pleaser. Set the table and get set for full-fledged flavor for everyone to enjoy.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add chicken to reserved drippings in skillet; cook on medium heat 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add potatoes, broccoli and garlic; cook and stir 5 min. or until heated through.
- Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted. Crumble bacon; sprinkle over cheese.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 2 g, Protein 35 g
CHEDDAR BROCCOLI POTATO CHICKEN SKILLET
A great weeknight meal. This is quick and easy....even quicker with pre-cooked chicken.
Provided by Aurora McBee
Categories Other Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Heat oil in skillet over medium heat. Add chicken and onion. Cook until chicken is no longer pink. Remove chicken to a plate and set aside. (This step may be skipped if using pre-cooked chicken.)
- 2. Add potato slices to hot pan. Cover and cook for 10 minutes, flipping occasionally.
- 3. Stir in the soup, milk, garlic powder, pepper, and broccoli. Add chicken back to skillet. Sprinkle with cheese.
- 4. Cook until boiling, then reduce heat to low. Cover and cook for 5-10 minutes, or until potatoes are tender.
BROCCOLI CHICKEN SKILLET
You're only 25 minutes away from a comforting, cheesy veggie-and-chicken dish that the whole family will love! And since it's all in one skillet, cleanup is a breeze. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink., Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with cheese.
Nutrition Facts : Calories 522 calories, Fat 21g fat (9g saturated fat), Cholesterol 128mg cholesterol, Sodium 1005mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 47g protein.
ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI
Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.
Provided by JOYOSITY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
- Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
- In the meantime, toss potatoes with the rest of the spice mix.
- Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
- Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
- While the chicken and potatoes are roasting, salt the broccoli florets lightly.
- Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g
VELVEETA® BROCCOLI CHICKEN AND POTATOES
Here's a great dish that comes together in a skillet-complete with chicken, broccoli, chunky hash-browned potatoes and lots of cheese!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Cook chicken in large deep skillet sprayed with cooking spray on medium heat 4 min. or until no longer pink, stirring frequently. Season with pepper.
- Add water, broccoli and potatoes; stir. Cover; cook 5 to 7 min. or until potatoes are tender, stirring frequently.
- Stir in VELVEETA and soup; cook, covered, 3 to 5 min. or until VELVEETA is completely melted and chicken mixture is heated through, stirring frequently.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 950 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 31 g
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- Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
- Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.) Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
- Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Enjoy!
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- Preheat oven to 450F, cut the mini potatoes in half, toss with oil, garlic powder, onion powder, salt & pepper, paprika and cayenne pepper.
- Spread potatoes on a baking sheet, I lined with some parchment paper and bake for 30 minutes.
- If you have not cooked the chicken yet you can do so at the same time, although not at that temperture in the oven, you can cook on the stove in a frying pan or in the air fryer *My chicken was pre-cooked in the oven before the potatoes
- Once the potatoes are done lower oven temp to 350F, you can now make the cheese sauce, in a large pan on the stove melt the butter over medium heat, add in the diced garlic, once the butter is melted add in the flour, it will form a paste.. slowly whisk in the milk until it has all blended with the paste.
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