Quick and Easy Chicken, Broccoli and Brown Rice

Quick and Easy Chicken, Broccoli and Brown Rice

Campbell's Kitchen 0

"Need a quick and tasty dish to satisfy your family?  This easy skillet supper featuring chicken, broccoli and brown rice simmering in a creamy gravy is delicious and ready in a snap."

Ingredients 25 m {{adjustedServings}} servings 362 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
  3. Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Tips & Tricks
How to Fix Burnt Sweet Potato Casserole

Topping burn on your sweet potato casserole? We’ve got just the fix.

Prosciutto Asparagus

This holiday appetizer couldn't be easier--or tastier!


  • *Cooking times vary. To insure best results, use instant whole grain brown rice.
  • Serving Suggestion: For dessert serve chocolate chip cookies.
Rate recipe

Your rating


Reviews 14

  1. 23 Ratings

Carly C.

This was excellent, though I did a few things differently. I prepared slow cooking rice ahead of time. I also gently steamed the fresh broccoli first. This saves from having to overcook the chicken while waiting for the rice and vegetables to become tender, which seems to happen to me occasionally. This dish was delicious, and easy!


I like other reviewers used cooked brown rice then put it into the oven to bake for 30 minutes and this helped ensure chicken to be fully cooked. Simple, easy to make with good results


In order to avoid undercooked rice, I changed up the preparation a little - I cooked the rice in chicken broth before adding it to the soup mixture in my skillet. I should have pre-cooked the broccoli too - it took a while to cook through in the sauce mixture. I used a little bit of chicken broth instead of water in the sauce mix, and I seasoned the chicken breasts with salt, pepper, and garlic powder before cooking in garlic-infused olive oil (yum!). The overall result was pretty good. I'd do this again because it certainly was quick & easy, but I'll have to play around with the prep a little more.