Chicken and Broccoli Bowls with White Wine Pan Sauce

seared, diced chicken, roasted broccoli, and brown rice in a bowl with chopped almonds, dried cranberries, and a white wine pan sauce on top

It’s me, back again with the broccoli! I can halfway promise you these broccoli recipes will taper off as we inch towards spring/summer. Maybe. For now, I can’t not share these chicken and broccoli bowls that are SO easy, completely delicious, good for your body, and yep – totally suitable for meal prep!

I’m feeling like quite the champion this week, with a fridge full of prepped veggies, chicken, and this wine saucy-sauce. Technically, you could use any vegetable in this bowl. I’m just having a moment with super-charred, crispy broccoli right now. Helloooooo:

roasted broccoli on a sheet pan

While these tiny green angel trees roast away in the oven, you can get this show on the road by searing some diced chicken breasts in a skillet. This is actually just a means of prepping that skillet to make the most drool-worthy pan sauce to coat all the things later. The seasoning the chicken leaves behind in that pan bubbles away with some sliced shallot, a dollop of djon mustard, a big glug of white wine, and is finished off with a small chunk of butter for a little coating of the tongue decadence.

white wine pan sauce in a skillet with a wooden spoon

How about some crunch and tang for these contentment-delivery bowls? Almonds (roasted + salted, pretty please!) and dried cranberries for the win! And let’s pile all this onto a bed of healthy, chewy grains. I’ve said it before and I’ll say it again – the quinoa and brown rice blend from Seeds of Change Is. My. Jam.

I don’t know guys… I think this is a job well done in 30 minutes or less. Green thing + seared chicken + buttery, wine-y sauce + love-your-body grains + fruit and nuts? We’re just doing it right today.

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Chicken and Broccoli Bowls with White Wine Pan Sauce

seared, diced chicken, roasted broccoli, and brown rice in a bowl with chopped almonds, dried cranberries, and a white wine pan sauce on top

Crispy, charred broccoli and seared chicken over a bed of grains with crunchy, salty almonds and dried cranberries, topped off with a coat-your-tongue-in-yum white wine pan sauce!

  • Author: Megan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 T olive oil
  • salt & pepper
  • 4 C of broccoli florets, roasted following these instructions
  • 2 chicken breasts, cut into 1/2” pieces
  • 1 shallot, sliced thin
  • 2 t dijon mustard
  • 1/2 C white wine
  • 1 1/2 T butter
  • brown rice or any grains you like (I used these from Seeds of Change)
  • chopped almonds (I prefer roasted + salted)
  • dried cranberries

Instructions

  1. Heat the olive oil in a skillet over medium high heat. Season the chicken with salt and pepper and add it to the pan. Cook, stirring occasionally, until the chicken is cooked through. Transfer to a plate, using a slotted spoon.
  2. Lower the heat to medium and add the shallot to the pan. Add a little more oil if needed and cook until soft. Stir in the dijon, then the white wine, and let it bubble for a minute.
  3. Turn off the heat and add the butter to the sauce, stirring to melt. Taste and season with salt and pepper, if needed.
  4. Serve the broccoli and chicken over the rice, sprinkled with almonds and cranberries, and drizzled with the white wine pan sauce.

Notes

Complete step 1 while the broccoli is roasting.

Try any seasoning you like on the chicken. I really love it with Montreal Steak Seasoning.

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