One-Pot Cheesy Chicken, Broccoli, and Rice
A comforting and easy family dinner that transforms mealtime efficiency without sacrificing flavor. Everything cooks in one pot for minimal cleanup and maximum cheesy goodness. This crowd-pleaser combines lean protein, nutritious vegetables, and satisfying carbs in a single dish that's ready in under 30 minutes – perfect for busy weeknights.
Equipment
- Large Skillet or Dutch Oven
Ingredients
- 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1½ cups long-grain white rice rinsed and drained
- 3½ cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- salt and pepper to taste
- 4 cups fresh broccoli florets about 1 large crown
- 2 cups shredded cheddar cheese 8 ounces
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Season the chicken pieces with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5 minutes.
- Reduce heat to medium and add the diced onion to the pan with the chicken. Cook until onions are translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in the rinsed rice, dried thyme, and paprika, coating the grains with oil and spices. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until rice is nearly tender.
- Place broccoli florets on top of the partially cooked rice mixture (do not stir yet). Cover and continue cooking for 5 minutes until broccoli is bright green and tender-crisp.
- Remove from heat and gently fold the broccoli into the rice mixture. Sprinkle both cheeses evenly over the top, cover, and let stand for 2-3 minutes until cheese is completely melted.
- Garnish with fresh parsley before serving.
Notes
For a golden, slightly crispy cheese topping, place the uncovered pan under the broiler for 1-2 minutes, watching carefully to prevent burning.
Avoid stirring too frequently as this releases starch and can make rice gummy.
For a creamier variation, substitute ½ cup of the broth with heavy cream or half-and-half.
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
Calories: 482kcalCarbohydrates: 35gProtein: 38gFat: 21gSaturated Fat: 9gSodium: 410mgFiber: 3g
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