Chicken Broccoli And Rice Parmesan Recipes

CREAMY PARMESAN ONE POT CHICKEN AND RICE

Steps:

• Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
• Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
• Cook and stir for 5 minutes until chicken is golden on all sides.
• Add the garlic and cook for one more minute, stirring constantly.
• Add the chicken broth and rice to the pan and stir.
• Bring to a boil, then reduce the heat to medium low.
• Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
• Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
• In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
• Add rice to bowl. Stir to combine. Stir in chicken.
• In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
• Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
• Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

LEMON-PARMESAN CHICKEN AND RICE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
• Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
• Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
• Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
• Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
• Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

SKILLET PARMESAN CHICKEN, BROCCOLI AND RICE

Steps:

• Place chicken broth and butter in a medium saucepan over high heat. Once boiling, add rice and turn down heat to a simmer. Allow to simmer for 40 - 45 minutes until liquid has evaporated. Season lightly with salt and pepper.
• When rice has 10 minutes left to cook, start your chicken. Place olive oil in a large skillet set to medium-high heat. When oil is hot, add the chicken.
• Once chicken has begun to cook on the outside, but is still pink inside, sprinkle the dressing mix and ½ cup parmesan cheese directly onto the chicken. Toss to coat and continue cooking chicken for about 1 minute.
• Add ¼ cup vinegar to help loosen things up a bit. Scrape up any brown bits from the bottom of the pan with a wooden spoon and stir chicken constantly. Once liquid has evaporated, add the additional 2 Tbsp of vinegar and continuously toss again. By now, the chicken should be fully cooked and you should have released all the browned bits from the bottom of the pan. Turn down heat to a simmer to keep things warm.
• Steam broccoli in its bag according to package instructions. When done, dump entire contents into the skillet with the chicken. Toss to coat.
• When rice is done, dump that into the same skillet and toss. Add remaining ¼ cup cheese and toss until evenly coated.
• Divide mixture into 1/4s and plate. Serve with an additional sprinkle of cheese, if desired.

RICE WITH BROCCOLI AND PARMESAN

Steps:

• Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
• Stir in the rice until coated.
• Stir in the broth and salt; heat to boiling.
• Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
• Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
• When the rice is cooked, stir in the ¼ cup cheese and the butter.
• Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

PARMESAN CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 350°F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside.
• In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper.
• Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months.
• To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.

CHICKEN BROCCOLI AND RICE PARMESAN

Steps:

• Cook chicken and onions in large skillet sprayed with cooking spray on medium heat until chicken is cooked through, stirring occasionally.
• Stir in soup and water; bring to boil. Stir in rice and broccoli. Reduce heat to low; cover. Cook 5 to 10 min. or until broccoli is tender.
• Add 3/4 cup of the cheese; stir. Top with remaining cheese.

CHICKEN PARMESAN, PASTA AND BROCCOLI

Steps:

• Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
• Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.

STOVETOP CHICKEN BROCCOLI AND RICE CASSEROLE

Steps:

• Cut the chicken breast into 1-inch chunks and toss the chicken with 1.5 tablespoons of all purpose chicken seasoning. Be sure the chicken is covered in chicken seasoning. Set aside.
• Heat a large skillet (that has a cover) over medium/high heat. Add olive oil.
• When the olive oil is fragrant add the onion to the skillet and saute for 2-3 minutes.
• Add the garlic to the onion and saute for another minute.
• Next, put the coated chicken pieces to the skillet pan and brown the chicken for 2 minutes on each side.
• Move the chicken pieces to one side of the skillet and add the rice to the cleared side of the skillet. Toast the rice in the skillet for 3 minutes.
• Toss the toasted rice with the chicken breast, onion, and garlic and then add the broth, salt, and remaining 1 tablespoon of chicken seasoning to the skillet and mix.
• Bring the broth to a boil, stir, and turn heat to low. Cover the skillet and let the rice mixture simmer for 10 minutes.
• Uncover the skillet and add the broccoli florets. Fold the broccoli into the mixture and cover.
• Cook everything together for an additional 10 minutes.
• Finally, remove the cover one last time and sprinkle the cheese over the top of the rice, chicken, and broccoli.
• Cover and let the cheese melt for 1-2 minutes.