Broccoli Chicken Recipes

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CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

Steps:

  • In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
  • Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)



Chicken and Broccoli (Chinese Takeout Style) image

An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.

Provided by Maggie Zhu

Categories     Main

Time 25m

Number Of Ingredients 15

1 lb (450 g) boneless skinless chicken breast ((or thigh))
1 tablespoon Shaoxing wine ((or dry sherry))
1/2 teaspoon salt
1 teaspoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
1/2 tablespoon dark soy sauce ((or soy sauce))
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 head broccoli (, chopped into bite-sized florets)
2 tablespoons peanut oil ((or vegetable oil))
4 cloves garlic (, minced)
1 teaspoon ginger (, minced)

Steps:

  • Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
  • Combine all the sauce ingredients in a bowl. Stir to mix well.
  • Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
  • Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  • Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  • Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
  • Serve hot with steamed rice or boiled noodles as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 10 g, Protein 25 g, Fat 9.8 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 634 mg, Fiber 0.8 g, Sugar 3.5 g

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

BROCCOLI CHICKEN DIVAN



Broccoli Chicken Divan image

A quick and easy chicken and broccoli dish that all will love!

Provided by TERRY C

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 40m

Yield 6

Number Of Ingredients 7

1 pound chopped fresh broccoli
1 ½ cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
⅓ cup milk
½ cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
  • Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
  • Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.2 g, Cholesterol 44.3 mg, Fat 8.5 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 4.2 g, Sodium 440.2 mg, Sugar 3.3 g

EASY CHICKEN AND BROCCOLI



Easy Chicken and Broccoli image

Best-loved comfort food that fits busy schedules.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 25m

Yield 4

Number Of Ingredients 6

1 pound boneless skinless chicken breasts, cut into chunks
3 cups frozen broccoli florets
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can water
1 ½ cups instant white rice, uncooked
1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

Steps:

  • Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
  • Add broccoli, soup and water; stir. Bring to boil.
  • Stir in rice. Top with cheese; cover. Cook on low heat 5 min.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 40.7 g, Cholesterol 94.6 mg, Fat 16.6 g, Fiber 4.2 g, Protein 36.8 g, SaturatedFat 7.9 g, Sodium 737.9 mg, Sugar 2.7 g

BROCCOLI CHICKEN



Broccoli Chicken image

This is one of my family's favorite recipes. It is very very easy and quick.

Provided by Karen Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
½ cup milk
1 (10.75 ounce) can condensed cream of broccoli soup
1 cup shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Fry chicken breasts until cooked through, about 15 to 20 minutes.
  • Combine the milk and cream of broccoli soup; pour over the chicken. Reduce heat to simmer and cook for a few more minutes. Stir in Cheddar cheese until well blended, and remove from heat. Serve immediately over rice or noodles.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 9.2 g, Cholesterol 110.1 mg, Fat 19 g, Fiber 0.6 g, Protein 38.1 g, SaturatedFat 9.2 g, Sodium 758.6 mg, Sugar 3.4 g

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI



My Mother's Lemony Chicken with Broccoli image

My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 large egg
3 tablespoons lemon juice, divided
1/4 cup butter, cubed
1 cup chicken broth
1/2 teaspoon grated lemon zest
4 cups fresh broccoli florets
Lemon wedges
Hot cooked rice, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.

CHICKEN BROCCOLI CASSEROLE



Chicken Broccoli Casserole image

Fix Trisha Yearwood's cheesy Chicken Broccoli Casserole recipe, from Trisha's Southern Kitchen on Food Network, as a comforting make-ahead meal.

Provided by Trisha Yearwood

Categories     main-dish

Time 2h50m

Yield 10 servings

Number Of Ingredients 10

Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
  • Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
  • Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

BROCCOLI CHICKEN ALFREDO PASTA BAKE



Broccoli Chicken Alfredo Pasta Bake image

This baked Broccoli Chicken Alfredo recipe is the answer to your easy weeknight dinner prayers! It's made with simple and delicious ingredients in just thirty minutes and is sure to satisfy everyone at the dinner table. Make this cheesy chicken and broccoli casserole today!

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons flour
2 ½ cups half & half
4 ounces cream cheese (softened)
½ cup shredded Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
1/4 teaspoon pepper
12 oz rotini pasta (cooked to al dente (4 ounces))
2 cups broccoli florets (steamed)
2 cups cooked chicken breast (cubed)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Grease a casserole or baking dish.
  • In a medium saucepan set over medium-high heat, melt the butter. Whisk in flour for 1 minute until golden.
  • Gradually whisk in half & half until sauce is smooth and thickened. Stir in cream cheese and Parmesan until melted and incorporated. Stir in garlic powder, salt, and pepper, then remove from heat.
  • Combine pasta, broccoli, chicken, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle with mozzarella.
  • Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.

Nutrition Facts : Calories 707 kcal, Carbohydrate 54 g, Protein 39 g, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 949 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

EASY ONE-POT CHICKEN AND BROCCOLI LINGUINE



Easy One-Pot Chicken and Broccoli Linguine image

The pasta cooks right in the flavourful sauce in this one-dish wonder! Adding weeknight-friendly chicken and broccoli makes it a great part of a meal.

Yield 4

Number Of Ingredients 9

2 tbsp 30 mL olive oil
1 lb 454 g boneless, skinless chicken breast, sliced
3 cloves garlic, minced
1 carton CAMPBELL'S® Ready to Use 30% Less Sodium Chicken Broth
12 oz 340 g uncooked linguine pasta
3 cups 750 mL broccoli florets
1/2 cup 125 mL cubed cream cheese
2 tsp 10 mL lemon juice
1/4 cup 60 mL fresh basil leaves, chopped or torn

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
  • Stir in the broth; mix well. Add linguine and bring to boil. Reduce heat to medium heat. Boil gently, uncovered, stirring occasionally, for 8 minutes.
  • Stir in broccoli, cream cheese and lemon juice. Cook 3 to 4 minutes, stirring often, or until the pasta is tender and the chicken is cooked through. Sprinkle with basil.

Nutrition Facts :

BROCCOLI CHEDDAR CHICKEN



Broccoli Cheddar Chicken image

Comfort food at its finest, this broccoli cheddar chicken will fill you right up! Insanely delicious and straightforward to make, this is a dinner your entire family will go crazy over!

Provided by Alyssa Rivers

Categories     Dinner

Time 55m

Number Of Ingredients 11

4 boneless skinless chicken breasts ((2 lbs))
1/2 teaspoon salt
1/2 teaspoon pepper
10.5 ounces cheddar cheese soup, condensed
1 cup milk (almond milk can be used)
1 cup cheddar cheese, shredded
1/2 teaspoon paprika
1/2 teaspoon granulated onion powder
12 ounces broccoli florets (frozen) (defrosted)
1 cup Ritz style crackers (crushed)
2 Tablespoon butter, melted

Steps:

  • Preheat oven to 350°F. Spray a 9X13 inch casserole dish with non-stick cooking spray and set aside.
  • Place the chicken in the prepared pan, and season the chicken with salt and pepper.
  • In a mixing bowl, add the milk, cheddar cheese soup, paprika, and shredded cheddar cheese.
  • Pour half of the cheese mixture over the chicken.
  • Next, top with the defrosted broccoli florets.
  • Pour the remaining cheese mixture over the broccoli.
  • In a small bowl, mix together the crushed crackers and melted butter. Sprinkle over the top of all the ingredients.
  • Bake in preheated oven for 45-50 minutes, or until chicken is cooked through and sauce is bubbly.

Nutrition Facts : Calories 121 kcal, Carbohydrate 1 g, Protein 16 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 58 mg, Sodium 315 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

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