Description
A comforting and hearty one pot chicken broccoli and rice recipe that combines tender chicken, fresh broccoli, and creamy cheddar cheese in a flavorful sauce for an easy, family-friendly meal.
Ingredients
Scale
Proteins and Dairy
- 1 1/2 pounds boneless skinless chicken breast cubed
- 2 tablespoons salted butter
- 2 cups milk
- 2 cups shredded cheddar cheese divided
Vegetables and Aromatics
- 1 medium white onion diced
- 1 tablespoon minced garlic
- 4 cups broccoli florets cut into bite-size pieces
Grains and Pantry
- 1 1/2 cups long grain white rice
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Heat fats and brown chicken: Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy bottom pot or 6-quart dutch oven over medium heat.
- Cook chicken: Add in cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook chicken for 5 minutes until the exterior is lightly browned.
- Sauté onion: Add diced white onion and cook alongside chicken until the onions are softened, about 5 to 7 minutes, stirring frequently.
- Toast rice and incorporate flour: Add long grain white rice and minced garlic; cook for 90 seconds, stirring constantly, until rice is lightly toasted. Stir in all-purpose flour until fully absorbed, about 1 minute.
- Add liquids and seasonings: Slowly pour in chicken broth and milk, then add broccoli florets, dried thyme, and dried oregano.
- Simmer rice and broccoli: Bring mixture to a boil over high heat, then reduce to medium-low heat. Cover with a lid and cook until rice is almost fully cooked, about 20 minutes, stirring occasionally to prevent sticking.
- Add cheese and melt: Stir in 1 cup of shredded cheddar cheese. Top with remaining cheese and cover again for 2 to 3 minutes until cheese has melted.
Notes
- Use full-fat milk for creamier texture or substitute with half-and-half for richer flavor.
- For added flavor, sprinkle some smoked paprika or cayenne pepper when seasoning the chicken.
- Ensure you stir occasionally during cooking to prevent rice sticking to the bottom of the pot.
- Use freshly shredded cheese for better melting results compared to pre-shredded cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
