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One Pot Chicken Broccoli and Cheddar Rice Recipe

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4.2 from 4 reviews

A comforting and hearty one-pot meal featuring tender chicken, fresh broccoli, and creamy cheddar cheese combined with fluffy white rice. This easy-to-make recipe cooks everything together in a single pan, making it perfect for a quick weeknight dinner.

Ingredients

Protein and Vegetables

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 large bunch fresh broccoli, cut into bite-sized florets
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced

Rice and Liquids

  • 1 cup uncooked extra long grain white rice
  • 2 1/2 cups low-sodium chicken broth

Fats and Seasonings

  • 3 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Cheese

  • 1 1/2 to 2 cups extra sharp cheddar cheese (divided)

Instructions

  1. Sauté Onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onions and cook until they start to soften, about 3-4 minutes.
  2. Season Chicken: While onions are cooking, season the bite-sized chicken pieces with kosher salt and freshly ground pepper.
  3. Cook Chicken: Increase the heat to medium-high and add the seasoned chicken pieces to the pan with the softened onions. Brown the chicken on all sides.
  4. Add Garlic: Add the minced garlic to the pan and cook for about 2 more minutes to release its aroma, stirring frequently to prevent burning.
  5. Prepare for Rice: Push the chicken and onions to one side of the pan and add the remaining 1 tablespoon of olive oil to the empty side.
  6. Sauté Rice: Add the uncooked rice to the olive oil and sauté for 2-3 minutes, stirring frequently, until the rice starts to turn a golden color.
  7. Add Broth and Boil: Pour the chicken broth into the pan and stir to combine all ingredients. Bring the mixture to a boil.
  8. Simmer Covered: Reduce the heat to low and cover the pan tightly. Allow the chicken and rice to cook undisturbed for about 12 minutes.
  9. Prepare Broccoli: While the rice and chicken are cooking, cut broccoli into bite-sized florets, ready to be added.
  10. Add Broccoli and Continue Cooking: Stir the broccoli florets into the pan, cover again, and cook for an additional 8 minutes on low heat, or until the broccoli and rice are tender.
  11. Add Cheese: Remove the pan from heat. Stir in half a cup of the extra sharp cheddar cheese until melted and creamy.
  12. Finish with Cheese Melt: Sprinkle the remaining shredded cheese on top, cover the pan again and let it sit for 2-3 minutes to allow the cheese to melt completely before serving.

Notes

  • You can substitute chicken broth with vegetable broth for a different flavor.
  • To make it spicier, add crushed red pepper flakes when sautéing garlic.
  • For extra creaminess, stir in a splash of heavy cream or sour cream along with the cheese.
  • Ensure the pan you use has a tight-fitting lid to properly steam the rice and broccoli.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Find it online: https://lauracooks.com/one-pot-chicken-broccoli-and-cheddar-rice-recipe/