Your new go-to high protein and veggie-packed dinner all in one pan!! This recipe is perfect for busy nights when you want something homemade, healthy, AND delicious.

SERVING SIZE: 2-4

THE RECIPE:

First, wash & prep all your veggies! Peel the carrots and dice them up along with the onions and broccoli, then set aside.

Then, season one side of the chicken breast with garlic powder, chili powder, salt, & pepper.

Heat an oven-safe pan (I like to use a cast iron) on the stovetop over medium heat. Add some olive oil to the pan. When the pan is hot enough, add the seasoned-side of the chicken down into the pan. You should hear it sizzle! Then, season the other side to your liking. After 5-6 minutes (or until browned), flip the chicken and cook the other side.

Once the other side of the chicken is browned, remove from the pan and set aside. I like to let the chicken cool before dicing it up.

Add your in diced onions and carrots and cook for 2-3 minutes. Then, add in the diced broccoli.

While your veggies are sautéing, dice up the chicken and add it back into the pan.

Then, add in the dried rice and chicken broth. Stir everything together & cover with a lid, then simmer until the rice is cooked, stirring occasionally.

Once the rice is cooked, lower the heat and stir in chicken bouillon (OR Vegeta, a unique seasoning my mom’s always cooked with as we are Croatian!). Then, top with cheddar cheese and finish the dish by broiling in the oven until the cheese is bubbly and browned (which is why it needs to be an even safe pan!).

Serve & enjoy!!

One-Pan Broccoli Cheddar Chicken Skillet

Your new go-to high protein and veggie-packed dinner all in one pan!! This recipe is perfect for busy nights when you want something homemade, healthy, AND delicious.

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Total Time 35 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

1x2x3x

• ▢ 1 lb chicken breast diced
• ▢ 2 1/2 cups broccoli diced
• ▢ 3 large carrots peeled and diced
• ▢ 1/2 onion diced
• ▢ 1 cup dry rice
• ▢ 4 cups chicken broth
• ▢ 1 tbsp vegeta seasoning or chicken bouillon
• ▢ 1 cup cheddar cheese, shredded
• ▢ garlic powder to taste
• ▢ chili powder to taste
• ▢ salt to taste
• ▢ pepper to taste

Instructions

 

• First, wash & prep all your veggies! Peel the carrots and dice them up along with the onions and broccoli, then set aside.
• Then, season one side of the chicken breast with garlic powder, chili powder, salt, & pepper.
• Heat an oven-safe pan (I like to use a cast iron) on the stovetop over medium heat. Add some olive oil to the pan. When the pan is hot enough, add the seasoned-side of the chicken down into the pan. You should hear it sizzle! Then, season the other side to your liking. After 5-6 minutes (or until browned), flip the chicken and cook the other side.
• Once the other side of the chicken is browned, remove from the pan and set aside. I like to wait for the chicken to cool down before dicing.
• Add your in diced onions and carrots and cook for 2-3 minutes. Then, add in the diced broccoli.
• While your veggies are sautéing, dice up the chicken and add it back into the pan.
• Then, add in the dried rice and chicken broth. Stir everything together & cover with a lid, then simmer until the rice is cooked, stirring occasionally.
• Once the rice is cooked, lower the heat and stir in chicken bouillon (OR Vegeta, a unique seasoning my mom's always cooked with as we are Croatian!). Then, top with cheddar cheese and finish the dish by broiling in the oven until the cheese is bubbly and browned.
• Serve & enjoy!

Keyword Broccoli, Carrots, Chicken

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