SKILLET CHICKEN AND RICE WITH BROCCOLI

This is a homey recipe for skillet chicken and rice that will please everyone at the table — an easy, convenient one-dish dinner that combines tender pieces of chicken, creamy short grain rice, grated cheese and broccoli florets. Everything cooks in one ovenproof pan, from start to finish — brown the chicken on the stovetop, bake and serve!

Ingredients

garlic

rice

onion

chicken

chicken broth

(milk, lemon juice, cheese)

broccoli

dried herbs

Sprinkle salt and black pepper on both sides of the chicken – be generous!

Put the butter and olive oil in an ovenproof skillet that holds 3-4 quarts. Place over medium-high heat until the butter melts and begins to foam.

Cook the chicken on one side until lightly browned, about 5 minutes. Flip the pieces over, cook one more minute then transfer to a plate.

Pour in the lemon juice (or white wine) to deglaze the pan, scraping up the brown bits. Stir in the onion and garlic.

Add the broth and milk and bring to a simmer.

Add the herbs and salt. The acidity from the lemon might curdle the milk, but that’s fine.

Add the broccoli and cook one minute.

Gently stir in the rice and cheese.

Nestle the chicken into the rice. Bake 25-30 minutes, until the liquid is absorbed.

Sprinkle more cheese over the baked chicken and rice, and serve.

Enjoy!