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.

Robin Bashinsky
Source: EatingWell Magazine, January/February 2019




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; protein 24.6g 49% DV; carbohydrates 30.8g 10% DV; dietary fiber 1.7g 7% DV; sugars 6.3g; fat 13.1g 20% DV; saturated fat 5.1g 26% DV; cholesterol 56.1mg 19% DV; vitamin a iu 1265.4IU 25% DV; vitamin c 25.1mg 42% DV; folate 41.7mcg 10% DV; calcium 468.1mg 47% DV; iron 1.4mg 8% DV; magnesium 32.2mg 12% DV; potassium 403.7mg 11% DV; sodium 413.2mg 17% DV.

Reviews (3)

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3 Ratings
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  • 4 star values: 3
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Rating: 4 stars
Pretty good. Read More
Rating: 4 stars
Tasty! Read More
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