Description
A comforting one-pan meal featuring creamy rice, tender chicken, and bright green broccoli, ready in about 30 minutes.
Ingredients
Scale
- 1 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups fresh broccoli florets or frozen
- 1 cup long grain white rice
- 1 small onion, diced
- 2 to 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or half and half
- 1 cup shredded cheese (cheddar or parmesan, or mix)
- 2 tablespoons olive oil or butter
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
- Italian seasoning (optional)
- Squeeze of lemon (optional)
Instructions
- Heat a large deep skillet with a lid over medium-high heat. Add olive oil or butter. Season chicken with salt, pepper, and paprika, then add to the pan to cook until lightly browned. Scoop onto a plate.
- Add diced onion to the same pan and cook for 2 to 3 minutes until softened. Add garlic and cook for about 30 seconds.
- Pour in the uncooked rice and stir for about a minute to absorb flavors.
- Add chicken broth, scrape the bottom of the pan, then return chicken to the pan. Bring to a simmer, cover, and cook for about 12 minutes.
- Scatter broccoli on top, cover again, and cook for another 5 to 7 minutes until broccoli is bright green and rice is tender.
- Turn heat to low, then add milk or half and half and cheese. Stir gently until cheese melts and rice is creamy. Adjust consistency with more broth or milk if needed.
- Taste for seasoning, then add a squeeze of lemon if using.
Notes
Great for leftovers; reheat with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg