Parmesan Chicken, Broccoli and Rice

By Leslie Blythe  , ,   , ,

July 24, 2017

Parmesan Chicken, Broccoli and Rice is all done in one pan. This makes for easy clean up. It's also a family friendly recipe and delicious, perfect for a busy weeknight meal.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings


1Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

2Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in the cooked broccoli, cheese and parsley.

Recipe adapted from COOKING LIGHT June 2004


1 tablespoon olive oil

½ cup onion, chopped

1 teaspoon garlic, minced

½ teaspoon dried thyme

8 ounces mushrooms, sliced

¾ pound skinless, boneless chicken breast, cut into bite-sized pieces

½ cup dry white wine

½ teaspoon salt

1/ teaspoon freshly ground black pepper

1 cup uncooked instant rice

1 cup chicken broth

12 ounces steam-in-the-bag broccoli

½ cup fresh Parmesan cheese, grated

¼ cup fresh parsley, chopped


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