Chicken and Rice Skillet with Broccoli Recipe -
Chicken and Rice Skillet with Broccoli Recipe
  • READY IN 45 mins

Chicken and Rice Skillet with Broccoli

Recipe by  

"Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Stir the broth, water, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.
  3. Stir in the broccoli. Top with the chicken. Sprinkle with the paprika. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2010

My boyfriend and I love this recipe and use it frequently. I typically use more chicken broth than called for and less water. I also add salt to taste when I add the basil and garlic.

Most Helpful Critical Review
Feb 18, 2010

This was easy to prepare. It was also very bland. I won't add this to my recipe box. (This is the same recipe as Campbell's Skillet Chicken and Broccoli.)


9 Ratings

Jun 23, 2011

My Fiance and I ate this meal and thought it was fantastic! He added a little more(or a lot more) garlic powder and garlic salt to his chicken and it tasted even greater.

Nov 25, 2012

I tried this as a quick fix meal after a long day of unpacking. I made some modifications right off: 1) I used chicken tenderloins. If chicken is going to be one of only a few ingredients, I want something moist and tender! 2) I used butter instead of oil. It brings out the flavor of the chicken and the broccoli. 3) I used all chicken broth, including the broth that drained from the tenderloins. 4) I topped everyone's serving with sharp cheddar to add some tang and some extra flavor. All in all, the recipe turned out well. I probably won't use as much broth next time since it turned out a little TOO "brothy." I will also add some Buck's seasoning (a terrific all-around seasoning found in local grocery stores here in northern New York). It might also benefit from a dollop of low fat sour cream. A great, quick basic recipe, though! I'm sure we'll use this on a lot of those busy weeknights when I start dinner late!

Sep 19, 2011

this was just ok its pretty bland i had higher hopes for this but everyone had a small serving each and the rest is leftovers. im not sure what this needs but its just average.

May 22, 2012

This was ok, but it was really bland. I used fresh garlic, chopped onion, salt, and pepper and it was still bland.

Feb 14, 2012

After reading the other reviews I made sure to spice it up when I made it. When I heated up the oil for the chicken I added red Chili flakes and a clove of garlic. Also, some cayanne instead of paprika. Also didn't have Basil so I added a bay leaf. Turned out great! At the end I put a sprinkling of cheddar cheese on top which made it creamy! Could have used more rice for the amount of chicken but it turned out really good!


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 537 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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