One-Pan Cheesy Chicken, Broccoli, and Rice
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
574 kcal
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Course
Main Course, Others
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Cuisine
American, gluten-free
One-Pan Cheesy Chicken, Broccoli, and Rice
Description
In this recipe, chicken breast pieces are sautéed with diced onion and garlic, then cooked together with uncooked white rice in chicken broth until tender. Adding broccoli florets partway through cooking lets them steam until just cooked, preserving their color and slight crispness. Sharp cheddar cheese stirred in at the end melts into the rice and chicken, creating a creamy, cheesy texture throughout the dish.
The salt and black pepper seasoning flavors the chicken and rice base, while the sauté step browns the chicken for added flavor depth. Using one pan simplifies preparation and cleanup. The resulting dish offers a complete meal with protein, vegetables, and starch, making it practical for busy home cooks.
For variations, leftover rotisserie chicken can substitute the raw chicken, added near the end with the cheese to warm through. A large skillet with raised edges is recommended to hold all ingredients comfortably and cook evenly.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 /2 yellow onion diced finely, medium
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 2 cloves garlic minced
- 1 teaspoon kosher salt to taste
- 1 teaspoon black pepper to taste
- 1 cup white rice extra long grain, uncooked
- 2 1/2 /2 cups chicken broth I like to use Better than Buillion Chicken base, low sodium
- 2 1/2 /2 cups broccoli cut into bite sized pieces, florets
- 2 cups cheddar cheese shredded extra sharp
Instructions
- In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
- Once onions soften, increase the heat to medium high and add chicken to the pan.
- Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
- Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
- Add the uncooked rice in the olive oil and saute it for a couple of minutes.
- Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
- Cook chicken and rice mixture covered for about 12 minutes.
- Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
- Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
- Remove from heat and stir in half a cup of cheese.
- Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Notes
- If using rotisserie chicken, add it just before stirring in the cheese to heat through without overcooking.
- A skillet with higher edges, about 12 inches in diameter, works best to hold all ingredients during cooking.
- This recipe source is Number 2 Pencil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 574kcal | 29% |
| Carbohydrates | 16g | 5% |
| Protein | 46g | 92% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 799mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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