PlumTally

Recipe combo

Chicken Broccoli Rice Skillet

A quick vegetable-forward chicken skillet with broccoli, red bell pepper, carrots, brown rice, and melted mozzarella. It is weeknight-friendly, hearty, and made in one pan.

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Ingredients and instructions

Servings
4
Total time
34 min
Prep
12 min
Cook
22 min

Ingredients

  • 1.25 Pound Boneless skinless chicken breasts - 1 1/4 pounds (cut into 1-inch pieces), Cut into 1-inch pieces.
  • 12 Ounce Broccoli florets - 12 ounces (4 cups), Cut any large florets into bite-size pieces.
  • 1 Count Red bell pepper - 1 large (diced), diced
  • 2 Count Carrots - 2 medium (thinly sliced), thinly sliced
  • 2 Count Microwave-ready cooked brown rice - 2 pouches (8.8 ounces each), Break up any clumps before heating through in the skillet.
  • 1 Cup Shredded mozzarella cheese - 1 cup (4 ounces), About 4 ounces.
  • 2 Tablespoon Olive oil - 2 tablespoons
  • 3 Count Garlic - 3 cloves (minced), minced
  • 0.5 Cup Low-sodium chicken broth - 1/2 cup
  • 1 Teaspoon Italian seasoning - 1 teaspoon
  • 0.75 Teaspoon Kosher salt - 3/4 teaspoon
  • 0.5 Teaspoon Black pepper - 1/2 teaspoon

Instructions

  1. Prep the ingredients

    1. *Prep the ingredients*: cut the chicken into 1-inch pieces, dice the red bell pepper, thinly slice the carrots, mince the garlic, and cut any large broccoli florets into bite-size pieces. Season the chicken with *Italian seasoning*, *kosher salt*, and *black pepper*.

  2. Brown the chicken

    2. Heat the olive oil in a large skillet over *medium-high heat*. Add the chicken in an even layer and cook for *5 to 6 minutes*, stirring occasionally, until *lightly browned* on the outside.

  3. Soften the vegetables

    3. Stir in the carrots, red bell pepper, and garlic. Cook for *3 minutes*, stirring often, until the vegetables begin to soften and the garlic is *fragrant*.

  4. Steam broccoli and finish chicken

    4. Add the broccoli and chicken broth. Cover the skillet and cook for *4 to 5 minutes*, until the broccoli is *bright green and crisp-tender* and the chicken reaches *165°F* in the thickest pieces.

  5. Heat the rice

    5. Stir in the cooked brown rice, breaking up any clumps. Cook uncovered for *3 to 4 minutes*, until the rice is *hot throughout* and most of the broth is absorbed.

  6. Melt the cheese and serve

    6. Sprinkle the mozzarella over the skillet, cover, and cook for *1 to 2 minutes*, until the cheese is *melted*. Serve warm.