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Chicken and Broccoli Skillet

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By Betty Crocker Kitchens
Updated Jul 1, 2014
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Got 30 minutes? Grab a skillet and whip up a complete chicken, rice and veggies dinner. Really!

Chicken and Broccoli Skillet

  • Prep Time 5 min
  • Total 30 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 1 tablespoon vegetable oil
  • 1 package (1 lb) boneless skinless chicken breast halves
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 1 bag (12 oz) frozen broccoli & cheese sauce
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground black pepper

Instructions

  • Step 
    1
    Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
  • Step 
    2
    Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
  • Step 
    3
    Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken. Serve with rice on the side.

Nutrition

Nutrition Facts are not available for this recipe

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