One Pot Chicken Broccoli and Rice

Name: One Pot Chicken Broccoli and Rice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons salted butter; 1 1/2 pounds boneless skinless chicken breasts; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup diced white onion; 1 tablespoon minced garlic; 1 1/2 cups long grain white rice; 3 tablespoons all-purpose flour; 2 1/2 cups chicken broth; 2 cups milk; 4 cups broccoli florets; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 cups shredded cheddar cheese

User Reviews

4.8

36 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
6 Servings
Calories
879 kcal
Course
Main Course
Cuisine
American

One Pot Chicken Broccoli and Rice

Xenia Nelson

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One Pot Chicken Broccoli and Rice delivers comfort food in a bowl—creamy, cheesy, and made with real ingredients. Perfect for hectic nights

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Ingredients

Servings

2 tablespoons olive oil
2 tablespoons salted butter
1 1/2 pounds boneless skinless chicken breasts cubed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup diced white onion
1 tablespoon minced garlic
1 1/2 cups long grain white rice
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
2 cups milk
4 cups broccoli florets
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups shredded cheddar cheese divided

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Instructions

Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy bottom pot or dutch oven over medium heat.
Add in cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook chicken for 5 minutes until exterior gets some browning.
Add in 1 cup diced white onion and cook alongside the chicken until the onions are translucent, about 3-5 minutes, stirring frequently.
Add 1 1/2 cups long grain white rice and 1 tablespoon minced garlic and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted. Add in 3 tablespoons all-purpose flour and stir until all of the flour has been absorbed., about 1 minute.
Slowly pour in 2 1/2 cups chicken broth while stirring continuously until the sauce thickens, about 2 minutes. Stir in 2 cups milk, 4 cups broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano.
Bring this to a boil and then turn the heat down to medium-low. Cover with a lid and cook until the rice is almost cooked, about 15-20 minutes.
Stir in 1 cup cheese. Top with the remaining cheese and place the lid back on for 2 to 3 minutes until the cheese has melted.

Nutrition Information

Show Details

Serving 1serving Calories 879kcal (44%) Carbohydrates 55g (18%) Protein 54g (108%) Fat 49g (75%) Saturated Fat 18g (90%) Polyunsaturated Fat 7g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 193mg (64%) Sodium 1022mg (43%) Potassium 956mg (27%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1412IU (28%) Vitamin C 96mg (107%) Calcium 393mg (39%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 879 kcal

% Daily Value*

Serving	1serving
Calories	879kcal	44%
Carbohydrates	55g	18%
Protein	54g	108%
Fat	49g	75%
Saturated Fat	18g	90%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	19g	95%
Trans Fat	1g	50%
Cholesterol	193mg	64%
Sodium	1022mg	43%
Potassium	956mg	20%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	1412IU	28%
Vitamin C	96mg	107%
Calcium	393mg	39%
Iron	4mg	22%