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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
anotherfoodieblogger 