weeknight skillet dinner

chicken broccoli skillet with rice-a-roni

this semi-homemade skillet is so so easy and quick for a weeknight dinner, and it’s definitely a new family favorite. chicken and broccoli are perfect add ins for the wild rice rice-a-roni mix, and it’s ramped up with white wine, garlic, heavy cream, and cheese. chicken thighs would also be really good in this, and i think would retain a little more of their moisture. instead of the white wine, you could use a white wine vinegar or sherry vinegar (about 2 tablespoons), which i’ve also tried in the past and it turns out delicious. feel free to use any shredded cheese you prefer, but i tried the grated gruyere and swiss from aldi and it’s amazing! this meal is also totally toddler and baby approved, but my kids both love broccoli, it’s definitely their favorite vegetable. you could also add some mushrooms which emmett also loves but hubby isn’t a huge fan so i left them out here. hope your fam enjoys this one pan skillet meal as much as mine does!

ingredients

2 chicken breasts, cut into bite sized pieces
1 large head of fresh broccoli, cut into bite sized pieces (or 2 smaller ones)
2 cloves of minced garlic
1/2-3/4 cup of shredded cheese (depending on how cheesy you like it)
1/3 cup white wine (or a couple tablespoons white wine vinegar or sherry vinegar)
1/3 cup of heavy cream (or half and half)
1 2/3 cups of chicken broth
1 box rice-a-roni wild rice mix
1 tablespoon of butter
salt & pepper
smoked paprika
onion powder
2 tablespoons of olive oil + 1 tablespoon olive oil, separated

instructions

preheat the oven to 400 degrees, and then start by cutting the chicken breast into bit sized pieces. if you’re using thighs i think you could also just leave them whole and arrange the broccoli and rice around them. cut up the broccoli into bite sized pieces and set aside in a bowl. if you are mincing your own garlic i would also prep this and set aside in a small bowl. but if you’re lazy like me and use pre-minced garlic… you don’t have to worry about this. heat an oven safe skillet to medium-high heat, and add 2 tablespoons of the olive oil and half the chicken pieces. sprinkle the chicken with salt, pepper, onion powder, and the smoked paprika. just a pinch of each. brown on all sides, then transfer to a plate and do the same with the next batch. i do it in batches so it doesn’t crowd the pan and to make sure it browns instead of steaming. lower the heat to medium and add the last tablespoon of olive oil and broccoli into the pan for about 3-4 minutes just to get a little color on it, then add the garlic and cook for about another minute. transfer this all onto the plate with the chicken. with the pan on medium-low heat, add in the wine to deglaze and scrape all the brown bits up using a wooden spoon or rubber spatula. then stir in the heavy cream until everything is combined, and then the cheese. add the chicken and broccoli back into the cheese mixture and coat everything. you can turn off the heat or leave it on very low while preparing the rice. prepare the ricearoni by adding the rice, the seasoning packet, the tablespoon of butter, and 1 2/3 cup chicken broth to a medium sized pot and bring to a boil. once it has come to a boil, pour the entire thing over the broccoli and chicken mixture in the oven safe pan. use your wooden spoon or spatula to evenly distribute the rice around the pan, and then pop into the oven for 30 minutes. the rice should come out perfectly cooked, but if there were any pieces of rice on top of the chicken and broccoli, and not in the cooking liquid they may be crunchy. if you don’t like crunchy rice, just make sure it is all pushed down in the crevices in the cooking liquid. then enjoy your one pot meal! this would also be good served with a nice, crusty piece of bread 🙂


easy weeknight pasta dish pt. 2

mushroom artichoke pasta

my mom whips up this super easy and quick pasta all the time and i’m completely obsessed with it. i’m also obsessed with artichokes so maybe that’s why. probably not toddler approved by most kids standards but for some reason my child loves mushrooms, artichokes, and broccoli (weirdest foods for a toddler to like). hope you enjoy!

ingredients

1/2 lb linguini or linguini fini
1 tablespoon butter
1 tablespoon olive oil
1/2 small to medium onion
2 cloves of minced garlic
8 oz baby bella or white mushrooms
6 oz chopped artichoke hearts – mine were from ALDI, i love this store!
6-8 italian style whole peeled tomatoes – my favorite are Cento
1/2 cup white wine
1/2 tsp italian seasoning
salt and pepper to taste
1-2 teaspoons white sugar
optional: fresh basil for garnish

instructions

put a large pot of salted water on to boil for the pasta. finely chop the onions, mince the garlic (or don’t, if you’re lazy like me and like to use pre-minced garlic from a jar), and chop the mushrooms into bite sized pieces. chop up the artichokes and set them aside. heat a large high sided skillet or dutch oven to medium heat, add the butter and olive oil, and then saute the onions until they start to become translucent. add the mushrooms, garlic, and a pinch of salt and pepper, and the italian seasoning, and keep cooking the mixture until the mushrooms start to release some of their liquid. add the artichokes and white wine and simmer until it reduces by about half. the water should be boiling by now, so cook the pasta according to package directions. then take the tomatoes and SQUISH THEM into the pot. you could totally chop them up but squishing them is just so much more fun. add 1 to 2 teaspoons of sugar to taste. i tend to like my pasta sauce a little sweeter. simmer the sauce until the pasta finishes cooking, then drain the pasta and add it directly into the sauce. finish by tossing everything together and garnish with fresh basil if desired.

hope you love this and let me know what you think if you try it! 🙂