Cheesy Chicken, Broccoli, and Rice
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
523 kcal
-
Course
Main Course
-
Cuisine
American
Cheesy Chicken, Broccoli, and Rice
Description
Cheesy Chicken, Broccoli, and Rice starts by sautéing onion with garlic and Italian seasoning, infusing the base with aromatic notes. Incorporating long grain white rice and cooking it in chicken broth ensures that the rice absorbs both moisture and flavor. Adding Worcestershire sauce introduces a subtle umami depth.
After the rice cooks until nearly tender, heavy cream, cooked chicken, and broccoli florets are folded in and gently steamed together, letting the broccoli soften without losing texture. The final addition of grated cheddar cheese melts through, binding the dish with a rich, creamy layer that contrasts nicely with the bite of the broccoli.
This dish serves 4-6 and offers a practical way to combine protein, vegetables, and starch into one pot. Its slightly saucy consistency means it pairs well with simple sides or stands alone as a filling meal. Adjusting liquid levels during cooking can help achieve the desired texture, ensuring the rice is fully cooked but not mushy.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 cup long grain white rice see note, uncooked
- 3 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream aka whipping cream
- 2 cups chicken shredded/chopped, cooked, rotisserie suggested
- 2 cups broccoli cut into small florets
- 1.5-2 cups cheddar cheese grated
- salt to taste
- black pepper to taste
Instructions
- Prep all ingredients. If you want to have a melted cheese topping, grate 2 cups of cheddar. If not, only grate 1.5 cups like I did for the photos.
- Add the oil, butter, and onion to a pot/Dutch oven over medium-high heat and sauté for 4-5 minutes.
- Stir in the garlic, Italian seasoning, and rice, and cook for about a minute (stir frequently).
- Stir in the broth and Worcestershire sauce, and increase the heat to high. Once it comes to a boil, give it a stir, cover the pot, and reduce the heat to medium-low. Cook for 15 minutes.
- Stir in the cream, chicken, and broccoli. Cover the pot again and cook for another 5 minutes or until the broccoli has softened to your liking and the rice has cooked. On my stove with the directed cooking times and temperatures, there's a bit of liquid left that makes a sauce, and the rice is cooked but not mushy. It will thicken more as it cools. See recipe notes for troubleshooting tips.
- Stir in the 1.5 cups of cheddar and taste and season with salt & pepper as needed (I am generous with both - there's a lot of rice in here). If you want the melted cheese topping, top with the remaining half cup of cheese and let it melt for a few minutes prior to serving.
Notes
- This recipe serves 4-6 depending on portion size or side dishes.
- Use long grain white rice such as basmati or jasmine for best results; avoid brown rice unless adjusting cooking times.
- If the rice sticks or liquid seems insufficient during cooking, add more broth or cream and reduce the heat.
- If excess liquid remains, continue cooking uncovered to thicken before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 711mg | 30% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 38mg | 42% |
| Calcium | 278mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
