Chicken and Broccoli Skillet

Gluten Free
Dairy Free
Health score
35%
Chicken and Broccoli Skillet
30 min.
4
435kcal

Suggestions


Are you looking for a quick and delicious meal that the whole family will love? Look no further than this Chicken and Broccoli Skillet! This delightful dish is not only gluten-free and dairy-free, but it also comes together in just 30 minutes, making it perfect for busy weeknights or a satisfying lunch. With a hearty combination of tender chicken, vibrant broccoli, and a creamy mushroom sauce, this recipe is sure to please even the pickiest eaters.

The star of this dish is the boneless, skinless chicken breast, which cooks to perfection in a hot skillet, locking in all the flavors. Paired with frozen broccoli and a rich mushroom soup, this meal is both nutritious and comforting. Plus, the addition of thyme and black pepper adds a lovely depth of flavor that elevates the entire dish.

Not only is this Chicken and Broccoli Skillet a feast for the taste buds, but it also boasts a balanced caloric breakdown, making it a great option for those mindful of their dietary choices. With 435 calories per serving, you can enjoy a satisfying meal without the guilt. Serve it alongside fluffy white rice to soak up all the delicious sauce, and you have a complete meal that’s sure to become a family favorite. Get ready to impress your loved ones with this easy, flavorful, and wholesome dish!

Ingredients

  • cup rice long-grain white uncooked
  • tablespoon vegetable oil 
  • lb chicken breast halves boneless skinless
  • 18 oz cream of mushroom soup canned
  • 12 oz broccoli frozen
  • 0.3 teaspoon ground thyme 
  • 0.3 teaspoon pepper black

Equipment

  • frying pan

Directions

  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.
  3. Place broccoli & cheese around chicken.
  4. Sprinkle with thyme and pepper. Reduce heat to medium.
  5. 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.
  6. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce.
  7. Pour sauce over chicken.
  8. Serve with rice on the side.

Nutrition Facts

Calories435kcal
Protein33.14%
Fat20.97%
Carbs45.89%

Properties

Glycemic Index
31.3
Glycemic Load
23.37
Inflammation Score
-7
Nutrition Score
30.018260924712%

Flavonoids

Luteolin
0.68mg
Kaempferol
6.67mg
Myricetin
0.05mg
Quercetin
2.77mg

Nutrients percent of daily need

Calories:435.36kcal
21.77%
Fat:10.03g
15.43%
Saturated Fat:2.88g
17.98%
Carbohydrates:49.38g
16.46%
Net Carbohydrates:46.26g
16.82%
Sugar:1.5g
1.67%
Cholesterol:78.95mg
26.32%
Sodium:1066.47mg
46.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.66g
71.31%
Vitamin C:77.26mg
93.64%
Vitamin K:94.55µg
90.05%
Vitamin B3:14.26mg
71.32%
Selenium:45.41µg
64.87%
Vitamin B6:1.13mg
56.29%
Manganese:1.1mg
55.12%
Phosphorus:384.77mg
38.48%
Vitamin B5:2.82mg
28.16%
Potassium:904.43mg
25.84%
Copper:0.43mg
21.57%
Zinc:2.92mg
19.46%
Vitamin B2:0.31mg
18.39%
Folate:70.94µg
17.73%
Magnesium:68.19mg
17.05%
Iron:2.39mg
13.3%
Vitamin B1:0.19mg
12.75%
Fiber:3.12g
12.49%
Vitamin A:566.93IU
11.34%
Vitamin E:1.21mg
8.09%
Vitamin B12:0.43µg
7.18%
Calcium:65.43mg
6.54%