Cheddar Broccoli Chicken Skillet


  • 4 boneless, skinless chicken breast halves (about 4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper, divided
  • 1/8 teaspoon paprika
  • 1 teaspoon vegetable oil
  • 1 3/4 cups milk
  • 1 can (10 3/4 ounces) condensed cheddar cheese soup
  • 2 cups fresh or frozen broccoli florets
  • 2 cups instant long-grain white rice
  • 1/2 cup (2 ounces) shredded cheddar cheese


  1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from Skillet; keep warm.

  2. Add milk, soup, broccoli and remaining black pepper to Skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.

  3. Remove Skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving.


  • 4  servings

Nutrients per serving:

Calories 480, Fat 15 g, Sodium 1020 mg, Dietary Fiber 3 g

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