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Chicken and Broccoli Skillet

Chicken and Broccoli Skillet
  • Prep 5 min
  • Total 30 min
  • Servings 4
Got 30 minutes? Grab a skillet and whip up a complete chicken, rice and veggies dinner. Really!
Updated July 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.

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

No nutrition information available for this recipe
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