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Skillet Chicken & Broccoli

This is one of my favorite meals to make when I want something filling and don't have a lot of time to stand over a stove.

You can slice the chicken into strips instead of cooking the breast whole to speed up the cooking time. The cream of mushroom combined with the rice, chicken and broccoli is filling and makes a satisfying meal. It was the perfect meal for our family after an extremely long afternoon walk to a nearby lake.

2 tbsp oil
4 chicken breasts, boneless, skinless
3 cups broccoli
2 cans of Cream of Mushroom Soup

1. Heat the cast iron skillet over high heat and once the pan becomes hot, add the oil.

2. Lower the heat to medium high. Using an oven mitt, swirl the oil until it evenly coats the pan.

3. Add the chicken breasts making sure to sear both sides until it is golden brown. Lower the heat to medium and cook until the chicken registers 165 degrees F on a meat thermometer.

4. Remove chicken from the skillet and add the cream of mushroom soup.

5. Bring the cream of mushroom soup to a simmer, scraping the chicken pieces from the bottom of the skillet. Stir in the broccoli florets. Return the chicken to the pan and simmer for 10 minutes.

6. Serve over rice.

Source: Frugal Allergy Mom

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