We tend to eat a lot of chicken. It feels lighter to me than many other options but I haven’t always had a great track record with it. When I was a kid, I found chicken to be bland and boring.
If I’m going to eat chicken, I want it juicy, tender, boneless and skinless and tons of flavor. Apple, Broccoli and Dijon Chicken Skillet always hits the spot. It is a one pot meal and covers a whole lot of ground: veggie, (flavorful) protein and starch. Usually I serve this on its own, without any sides or distractions from the main event.
First, fire up the heat on your pan to about medium-high heat and pour in about 1-2 tablespoons of olive oil. Chop up your boneless skinless chicken breasts into chunks, slightly bigger than bite-sized. I find if you chop them too small, they can dry out a bit, so maybe about the size of a half dollar. Sprinkle chicken with kosher salt and fresh cracked black pepper. Then drizzle Dijon mustard over the top of the chicken. I’m generous with the mustard because I love the flavor so much. Slightly brown each piece on both sides then remove to a plate.
Next, to the same pan add another tablespoon of olive oil and chopped onion. While you stir the onion, scrape up some of the bits left behind by the seasoned chicken. Saute for a couple of minutes then add minced garlic and white rice. (You can use brown rice, which I have done, it just needs to simmer a bit longer for the rice to cook through.) Saute until onion is translucent and garlic is fragrant.
Add to the onion, garlic and rice the apple juice, chicken broth, apple cider vinegar, more Dijon mustard and spices like oregano and thyme. Bring all this to a boil and then lower heat so that the liquid simmers and reduces. Once it has cooked for about 12 minutes, add the fresh broccoli florets and return cooked chicken to the pan.
Try to push broccoli down a bit into the liquid and then cover and simmer for about 10-15 additional minutes until rice is fluffy and broccoli is tender. Apple, Broccoli and Dijon Chicken Skillet is so flavorful and delicious. It is a fantastic new twist on a basic chicken and broccoli dinner. This is so tasty, you might even convert the biggest broccoli skeptic in your house! I hope you enjoy it as much as we do!
- 4 boneless, skinless chicken breasts cut in large chunks
- 1-2 T. olive oil
- 1 1/2-2 T. Dijon mustard
- 1/2 t. kosher salt
- 1/4 t. fresh ground black pepper
- 1/2 yellow onion, chopped or 1 large shallot minced
- 5 cloves garlic, minced
- 1 1/2 c. long grain white rice (or brown rice)
- 2 c. low sodium chicken broth
- 1 1/2 c. apple juice
- 2 T. Dijon mustard
- 1 T. apple cider vinegar
- 1/2 t. oregano
- 1/4 t. pepper
- 1/4 t. thyme
- 3 c. raw broccoli florets
- Heat large skillet on medium high heat and add olive oil to the pan.
- Chop up the chicken breasts into large chunks. Season with salt and pepper and drizzle with Dijon mustard.
- Saute chicken on both sides (about 3-5 minutes) and then remove to a separate plate. Chicken does not need to be cooked through, as it will finish cooking later.
- Next, add an additional tablespoon of olive oil and add onion (about 3 minutes) making sure to scrape the bits as you stir. Then add garlic and rice to the pan (for another minute or so).
- When onion is translucent and garlic is fragrant, add broth, apple juice, apple cider vinegar, Dijon mustard and oregano, thyme and pepper. Bring to a boil, then lower the heat, cover and simmer for 12 minutes.
- Finally, add chicken back to the pan then top with raw broccoli. Try to push broccoli into the liquid to help it simmer in the sauce. Simmer for another 10-15 minutes until rice is fluffy and broccoli is tender.
- Serve immediately, though leftovers are fantastic as well.
Brown rice can also be used, just cook 15-20 minutes each time (total cooking time around 35-40 minutes).
This recipe was adapted from Carlsbad Cravings.