Description
Cheesy Chicken Broccoli Rice
Ingredients
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2 lbs chicken breasts, cut into bite-sized pieces
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 cups white long-grain rice, rinsed
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4 cups chicken stock
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4 cups water
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6 cups broccoli florets, roughly chopped
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1 cup milk
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4 cups sharp cheddar cheese, shredded (divided)
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1 tbsp olive oil or avocado oil
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Salt and pepper, to taste
Instructions
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Cook the Chicken
Heat oil in a large deep skillet or Dutch oven over medium-high heat.
Pat chicken pieces dry, season lightly with salt and pepper, and cook in batches for 4–5 minutes until golden brown on all sides.
Remove chicken from the pan and set aside. -
Cook Onion and Garlic
In the same pan, add the chopped onion. Sauté for 2–3 minutes until soft and translucent.
Add garlic and cook for another 30 seconds, stirring frequently. -
Add Rice and Liquids
Stir in rinsed rice and toast for 1 minute.
Add chicken stock and water, scraping up any browned bits from the bottom of the pan.
Bring to a boil. -
Simmer the Rice
Once boiling, reduce heat to low.
Cover and simmer for 12–15 minutes, stirring once halfway through. -
Add Broccoli and Chicken
Uncover the pot and add broccoli florets and the cooked chicken (plus any juices).
Stir, cover again, and cook for 5–7 minutes, until broccoli is tender and rice is cooked through. -
Make It Cheesy
Turn off the heat. Stir in milk and 3 cups of shredded cheddar cheese until melted and creamy.
Taste and adjust seasoning with salt and pepper as needed. -
Finish and Serve
Sprinkle the remaining 1 cup of cheese on top.
Cover for 2–3 minutes to let it melt, or broil for 1–2 minutes until golden and bubbly.
Serve warm.
Notes
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Use freshly shredded cheese for the smoothest sauce.
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If rice is still firm, add ½–1 cup warm broth or water and cook a few more minutes.
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For a crunchy topping, mix ½ cup panko with 2 tbsp melted butter and broil for 1–2 minutes.
Nutrition
- Calories: 470 cal Per Serving
- Fat: 22 g
- Carbohydrates: 38 g
- Protein: 36 g