Parmesan Chicken, Broccoli and Rice Skillet

11 Aug

T

Parmesan Chicken Broccoli and Rice Skillet

Parmesan Chicken Broccoli and Rice Skillet

This is a quick and dirty post as I have to get back to work. We did a tag team on this dinner, as it was “my night” to cook last night but I ended up having to work until all hours. So I got the chicken defrosted and marinated, then arm-chair coached my hubby through the rest of it. This was literally a throw-it together dinner, and came out sooo tasty! We made a little too much rice, so I’ve halved the amount in the recipe below.

Parmesan Chicken, Broccoli and Rice Skillet

1 pound boneless skinless chicken breast, sliced in half lengthwise
Black pepper
Mrs. Dash Garlic and Herb Blend
2 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon rice wine vinegar
1 teaspoon balsamic vinegar
1 cup chicken broth, homemade or low-salt
1/2 cup dried rice
1/4 cup rice wine vinegar plus 1 teaspoon balsamic vinegar
1 head of broccoli florets, cooked
1/2 cup Parmesan Cheese

Season the chicken with black pepper and Mrs. Dash. Whisk together the olive oil, lemon, and vinegars. Marinate the chicken in it for at least a half hour up to an hour. Cook the rice in the chicken broth according to package directions and steam the broccoli. Meanwhile, add some of the marinade mixture to a medium-hot large skillet and add the chicken. Add a little more oil if needed. Cook the chicken about 5 to 7 minutes on each side, then remove and set aside. Deglaze the pan with the 1/4 cup vinegar mixture, then add the broccoli florets. Slice and cut the chicken into bite-sized pieces and return to the pan. The rice should be done now so stir the rice into the  chicken broccoli mixture. Add a little more chicken broth if it looks too dry. Now stir in the Parmesan cheese, and serve immediately with more Parmesan on top.

Parmesan Chicken Broccoli and Rice Skillet

Parmesan Chicken Broccoli and Rice Skillet

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