Chicken Broccoli Skillet

Makes 6½ servings, 1 cup per serving

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  • 2 teaspoons oil
  • 4 skinless, boneless chicken thighs (1½ pounds)
  • 1 teaspoon black pepper
  • 1 14.5 ounce can low-sodium chicken broth
  • ¾ cup water
  • 1 10.5 ounce can low-sodium condensed cream of chicken soup
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups small shell pasta, uncooked
  • 2 cups chopped frozen broccoli
  • 1/2 cup (4 ounces) of cheese, optional


  1. Wash your hands well with soap and hot water.
  2. Heat oil in skillet on medium high heat.
  3. Cut chicken into 1-inch cubes, add chicken to skillet and sprinkle with black pepper. Turn chicken until cooked thoroughly, about 3 – 5 minutes.
  4. Wash hands well with soap and hot water after handling raw chicken.
  5. Sanitize cutting board and knife used to cut the chicken.
  6. Add chicken broth, water, cream of chicken soup, garlic, pasta, and frozen broccoli. Stir gently to mix.
  7. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pasta is tender.
  8. Sprinkle cheese on top before serving.
  9. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.