Description
This easy, cheesy chicken and broccoli skillet comes together in 30 minutes, with ground chicken, broccoli florets, and leftover rice topped with melted cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 pound ground chicken (or ground turkey)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- 1/4 – 1/2 teaspoons red chili flakes
- 1 cup precooked rice (leftover works great)
- 3 cups (frozen and thawed) broccoli florets, roughly chopped into bite-sized pieces
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/3 cup sour cream or Greek yogurt, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add in the onion and garlic and cook, stirring occasionally, for 5-7 minutes or until the onion has softened.
- Increase the heat to medium-high and add the ground chicken. Cook the chicken until no longer pink, breaking it up as you cook. Add in the salt, pepper, paprika, and chili flakes rice, broccoli, and chicken broth. Stir to combine, and bring the mixture up to a boil. Cover and reduce the heat to low and cook for 10 minutes, or until the rice is tender.
- Stir in the sour cream or Greek yogurt until combined. Season more to taste if desired.
- Top with the cheddar cheese and cover until melted, about 2 minutes.
Nutrition
- Serving Size:
- Calories: 386
- Sugar: 3.4 g
- Sodium: 1010.9 mg
- Fat: 25.3 g
- Carbohydrates: 9.6 g
- Protein: 32 g
- Cholesterol: 133.3 mg
