Ingredients for 20 Minute Chicken Rice With Broccoli K
- 1 tablespoon olive oil
- 1 1/4 lbs boneless skinless chicken breasts (4 halves)
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1 cup instant white rice, uncooked
- 2 cups fresh or frozen broccoli florets
- 1 1/2 cups water
- salt and freshly ground black pepper (optional)
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How to Make 20 Minute Chicken Rice With Broccoli K
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Season chicken breasts with salt and pepper (or your preferred seasonings).
- Add chicken to the skillet and cook for 4 minutes per side, or until cooked through and no longer pink inside.
- Remove chicken from the skillet and set aside.
- Add cream of chicken soup and 1 can of water to the skillet. Stir to combine.
- Bring the soup mixture to a boil.
- Stir in the uncooked rice and broccoli florets.
- Return the cooked chicken to the skillet.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the rice is cooked through and the liquid is absorbed. Stir halfway through cooking.
- Season with additional salt, pepper, or other seasonings to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
10g
Carbs
15g
