Cheesy Chicken Broccoli Cauliflower Skillet
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $20.00
- Nutrition
- 380 cal · 44g protein
- quick
- skillet
- one-pot
- high-protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: cheese
Cheesy Chicken Broccoli Cauliflower Skillet is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 count broccoli crown
- 1 head cauliflower
- 1 count yellow onion
- 6 oz cheddar cheese
- ¼ cup plain Greek yogurt
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Cut the chicken into 1-inch pieces and toss with paprika, 1/2 teaspoon salt, and pepper. Dice the onion and cut the broccoli and cauliflower into small bite-size florets. Shred the cheddar.
- Heat the olive oil in a large deep skillet over medium-high. Add the chicken and cook 5 to 6 minutes until browned on the outside. Move to a plate.
- Add the onion, broccoli, and cauliflower to the skillet with 1/2 teaspoon salt. Cook 3 minutes, then pour in the broth, cover, and simmer 6 to 7 minutes until the vegetables are tender.
- Return the chicken to the pan and cook uncovered 2 to 3 minutes until the chicken is cooked through (165°F) and most of the broth has cooked off.
- Turn the heat to low. Stir in the yogurt and shredded cheddar until melted and creamy, about 1 minute. Serve straight from the skillet.
- Picky eater: set aside a few plain seasoned chicken pieces and florets before stirring in the cheese.
- Make ahead: cut the chicken and vegetables and shred the cheese up to 1 day ahead and keep them in the fridge. Leftovers keep 3 days.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 18 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 14 g
- Saturated fat
- 6 g
- Sodium
- 820 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop