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Chicken and Broccoli Skillet

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  • Prep 5 min
  • Total 30 min
  • Servings 4
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Got 30 minutes? Grab a skillet and whip up a complete chicken, rice and veggies dinner. Really!
Updated Jul 1, 2014


  • 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


  • 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.
  • 2
    Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use your favorite veggie for the broccoli. Asparagus is another favorite in the Betty Crocker® Kitchens.


Nutrition Facts are not available for this recipe
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