I’m embarrassed to even call this a “recipe.” It’s semi-homemade cooking at its finest. I stumbled upon this particular dinner when I was trying to make my mom’s “Bella’s Favorite Easy Chicken” recipe. It calls for a can of Cream of Chicken Soup to make the delicious gravy. When I already had my chicken cutlets cooking in the skillet, I realized that my can of soup was expired. #goodthingIcheckedbeforedumpingitintotheskillet
Crisis averted though because I had a jar of alfredo sauce in the pantry! I said Jesus take the wheel and poured the entire jar all over my chicken strips, added maybe 1/4 cup water, then popped the lid on. 20-ish minutes later, and voila! A scrumptious and entirely made up chicken dinner.
I also thought I had bought a package of microwave green beans at the store to go with my recipe. Somehow…. didn’t do that. So I checked my freezer and found half a bag of frozen broccoli. I already had the rice cooking on the stove, so I poured the broccoli in that sauce pan to basically just thaw it out and heat it up. Another Jesus take the wheel moment. It turned into the perfect side dish!
Alfredo Chicken with Broccoli Rice
Prep Time: 5 minutes Cook Time: ~25 minutes
Total Time: around 30 minutes
- 1 pound chicken breasts or cutlets
- 1 box Uncle Ben’s Wild Rice, or rice of your choice
- 1 14.5 ounce jar of alfredo sauce
- 1/4 cup water
- 1 bag of microwavable veggie of your choice, OR
- 1-2 cups frozen veggie of your choice
- Salt and pepper, to taste
- Turn a burner to medium heat and place your skillet on top, with a few sprays of cooking oil.
- Wash and trim your chicken. Consider either pounding larger breasts to uniform size or halving them to allow for a more even cooking.
- Place your chicken into the skillet, add salt and pepper to each side. Let them brown for a few minutes, flipping them over once.
- Cook rice according to package directions.
- Once the water is boiling, add in your frozen veggies.
- Add the entire jar of alfredo sauce and a healthy dash of water to your skillet and place the lid on.
- Let rice and chicken cook, stirring both occasionally.
- Flip your chicken once or twice more, stirring the sauce around so it doesn’t stick.
- Snag a piece of frozen veggie if you want to make sure it’s dethawed (but it should be).
- Plate the broccoli rice and chicken, adding in lots of alfredo sauce “gravy” to both. Voila!
- I used chicken cutlets this time, because I like that they are smaller and cook faster. If you do use large chicken breasts, I definitely recommend pounding to uniform thickness or cutting them in half before putting them in the skillet.
- You can add any spices that you want to the bare chicken, I just salt and pepper-ed because it’s easiest.
- I recommend a certain kind of rice below, what I like to call “real rice.” It’s not “minute rice,” “ready rice,” or “boil in a bag rice.” I chose this type because it has the water boiling and the rice cooking the longest, so I know my frozen veggies will get unfrozen and hot.
- You can absolutely use whatever rice you have on hand or prefer, but make note that my “dump frozen veggies in the boiling water” technique may not work (it probably will)!
- This dinner reheated so well in the microwave for lunch leftovers the next day. Win win!
- Also if you want to try my mom’s version of this recipe, substitute a mixture of an entire can of cream of chicken soup and half a can of water for the alfredo sauce. Yep, it’s that simple! And equally tasty.