Go Back
+ servings

Apple Juice & Dijon Braised Cheddar Chicken, Broccoli, Rice Skillet

Servings 4 -6



  • 4 boneless skinless chicken breasts (1 1/2 lbs.)
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper pepper


  • 1/2 yellow onion, chopped
  • 5 garlic cloves, minced
  • 1 1/2 cups long-grain white rice
  • 2 cups low sodium chicken broth
  • 1 1/2 cups apple juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry thyme
  • 3 cups broccoli florets
  • 1 cup cheddar cheese


  • In a small bowl, mix 1 1/2 tablespoons Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons olive oil over medium high heat in a large skillet. Coat chicken with Dijon/salt/pepper mixture and add to sizzling skillet. Sear chicken until golden, approximately 3-5 minutes per side (its okay if some of the Dijon comes off), remove to a plate. (Chicken will finish cooking with rice)
  • Heat an additional 1 tablespoon olive oil in the skillet. Add onion and saute for 3 minutes, scraping up any seasonings that may have come off the chicken. Add garlic and rice and saute for an additional 2 minutes.
  • Stir in chicken both, apple juice, 2 tablespoon Dijon, apple cider vinegar, oregano, salt, pepper and thyme. Bring to a boil, then cover and reduce heat to low. Simmer for 12 minutes.
  • After 12 minutes, stir the rice then add the chicken, nestling it into the rice. Add the broccoli on top. Recover the pot and cook on low for 10-15 minutes longer, or until rice and chicken are done and broccoli is crisp-tender, taking care skillet isn’t cooking too hot or else it will burn on the bottom. Once rice and chicken are done, sprinkle with cheese. Recover until cheese melts. Serve!