Best Cheddar Broccoli Potato Chicken Skillet Recipes

CHICKEN AND BROCCOLI SKILLET

Chicken and Broccoli Skillet image

Got 30 minutes? Grab a skillet and whip up a complete chicken, rice and veggies dinner. Really!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

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.
Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
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 Facts : ServingSize 1 Serving

CHICKEN AND BROCCOLI POTATO SKILLET

Chicken and Broccoli Potato Skillet image

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

Ingredients

1 tablespoon butter
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onions
1 1/2 teaspoons lemon-pepper seasoning
1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups water
2 cups broccoli flowerets
4 oz (half of 8-oz package) cream cheese, cubed and softened
1/2 cup shredded Parmesan cheese

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

CHEDDAR BROCCOLI POTATO CHICKEN SKILLET

Cheddar Broccoli Potato Chicken Skillet image

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

Ingredients

1 lb small red potatoes, sliced thin
1 lb chicken breast, cut into bite sized pieces
1/2 small onion, diced small
1 can(s) condensed broccolli cheese soup
1/2 c milk
2 c broccoli florets (fresh or frozen)
1/2 c cheddar cheese, grated
2 Tbsp vegetable oil
1/4 tsp garlic powder
3 dash(es) pepper

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.