Tomato Broccoli Chicken
Submitted by T-Bird
Golden-seared chicken breasts simmered with diced tomatoes and broccoli, topped with melted mozzarella. One skillet, 30 minutes, and dinner’s on the table over pasta or rice.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSix ingredients. One skillet. Thirty minutes. That’s the whole story here, and it’s a good one.
Chicken breasts get a quick sear with onions, then simmer in garlicky diced tomatoes until almost done. Broccoli florets go in for the last five minutes to steam tender-crisp, and a blanket of shredded mozzarella melts over the top.
Spoon it over pasta or rice and you’ve got a complete meal that checks every box: protein, vegetables, and enough melted cheese to make everyone happy.
Pro Tips
- Pound the chicken breasts to an even thickness before searing so they cook through evenly and stay juicy.
- Don’t add the broccoli too early. Five minutes is all it needs to turn bright green and tender without going mushy.
- Try swapping mozzarella for sharp provolone or smoked Gouda for a different flavor profile.
- Add a pinch of red pepper flakes with the tomatoes if you want a little heat.
Ingredients
Directions
Brown chicken and onion in olive oil in skillet, about 3 minutes per side.
Add tomatoes to skillet. Bring to boil; reduce heat.
Simmer, uncovered, 5 minutes.
Add broccoli; simmer 5 minutes more or until chicken is done and broccoli is tender.
Top with cheese during last 2 minutes.
Serve over pasta or rice, if desired.
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