This one-pan chicken-and-broccoli recipe comes out of the oven all browned, cheesy and bubbling like a casserole, but is really prepared more like a skillet meal on the stovetop. Serve with a crunchy green salad. Source: EatingWell Magazine, January/February 2019

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Heat oil in a large ovenproof skillet over high heat. Add chicken and cook until well browned, about 4 minutes per side. Transfer to a clean cutting board and let stand for 5 minutes. Cut into 1-inch cubes.

  • Whisk flour and 2/3 cup milk in a small bowl. Add the remaining 3 1/3 cups milk to the pan; bring to a boil over medium-high heat. Gradually whisk in the flour-milk mixture. Return to a boil and cook, stirring often, until thickened, 2 to 3 minutes. Stir in rice and broccoli; return to a boil and cook until the broccoli is tender, about 2 minutes. Stir in the chicken, cheese, salt and pepper. Sprinkle onions on top.

  • Transfer the pan to the oven. Bake until the casserole is browned and bubbling, 10 to 12 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

353 calories; 13.1 g total fat; 5.1 g saturated fat; 56 mg cholesterol; 413 mg sodium. 404 mg potassium; 30.8 g carbohydrates; 1.7 g fiber; 6 g sugar; 24.6 g protein; 1265 IU vitamin a iu; 25 mg vitamin c; 42 mcg folate; 468 mg calcium; 1 mg iron; 32 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
My family and I really enjoyed this dish! I did make a couple of changes though. Instead of extra sharp cheddar I used Cabot seriously sharp white sharp cheese and I cooked up 3 lbs of chicken (for left overs). I also used quinoa and brown rice instead of just brown rice (this is what I had on hand). Very good and will definitely make again! Read More
Rating: 4 stars
Tasty! Read More
Rating: 4 stars
Pretty good. Read More