Broccoli & Cheddar Chicken Skillet
This broccoli & cheddar chicken skillet is our new go to! Thomas has been putting together skillet meals because they are healthy, quick, and simple. Realistically, putting dinner on the table with our three little ones can be a challenge these days. For this skillet recipe, we combined some of our favorite ingredients. Broccoli, cheddar and chicken. The result was delicious and even the kids loved it, which was a huge win! An easy meal to throw together that's one pan, very simple, and full of flavor!
Servings: 4 people
Ingredients
- 1 lb chicken thighs
- 1 small yellow onion diced
- 3-4 cups broccoli chopped small
- 2-3 garlic cloves minced
- 1½ cups chicken broth or vegetable broth
- 1 cup jasmine rice
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 375F degrees.
- Pat dry your chicken thighs with paper towels. Season each side of your chicken thighs with sea salt and pepper.
- Heat your cast iron with about 1-2 tbsp avocado oil. Once it's hot, add in your chicken and cook on each side for about 5-6 minutes. Remove from the pan.
- Next, add in the chopped onion and cook for 3-4 minutes. Pour in the garlic and broccoli. Sprinkle with sea salt and pepper. Saute for 5-7 minutes until the broccoli softens.
- Pour in the chicken broth. Bring to a light boil. Pour in the rice and mix around.
- Add the chicken on top of the mixture, and put the pan into the oven for 15 minutes.
- Remove the pan, sprinkle the cheese all over the top. Put back into the oven for an additional 5-8 minutes to melt the cheese. Make sure the chicken is cooked through by reaching an internal temperature of 165F degrees.
- Remove from the oven & enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 3-4 days.
For Freezing: Cube up the chicken and freeze everything together in a freezer bag for up to 3 months. Thaw and reheat!