Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 ½ lbs. chicken thighs, boneless and skinless
  • ½ cup onion, small dice
  • 1 cup long grain rice
  • 16 oz Panera® Broccoli Cheddar Soup
  • 1 ½ cups chicken stock
  • 1 cup fresh broccoli florets


Directions

  1. Heat a large non-stick skillet over medium-high heat, add chicken thighs to the pan and cook for 2-3 minutes per side. Remove from pan and set aside.
  2. In the same pan, add olive oil and onions. Allow to cook for 2-3 minutes until translucent. Add rice, stirring to coat with oil, and toast for 1-2 minutes, stirring frequently. Add soup, stock, and broccoli. Return the chicken thighs and any juices to the pan.
  3. Reduce heat, cover, and cook until the rice is tender, all the liquid has been absorbed, and thighs are cooked through, about 15 minutes.
  4. If you use frozen broccoli florets, add for the last 5 minutes of cooking.

Prep Time: 25 minutes
Servings: 6