Description
A comforting and hearty one-pot meal featuring tender cubed chicken, nutritious broccoli, and creamy rice, all cooked together with aromatic herbs and melted cheddar cheese. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Protein and Dairy
- 1 1/2 pounds boneless skinless chicken breast, cubed
- 2 tablespoons salted butter
- 2 cups milk
- 2 cups shredded cheddar cheese, divided
Produce
- 1 medium white onion, diced
- 1 tablespoon minced garlic
- 4 cups broccoli florets, cut into bite-size pieces
Dry Goods and Seasonings
- 2 tablespoons olive oil
- 1 1/2 cups long grain white rice
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Heat fat and cook chicken: In a large heavy-bottom pot or 6-quart Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons salted butter over medium heat. Add cubed chicken seasoned with salt and pepper; cook for about 5 minutes until the chicken browns on the outside.
- Sauté onions: Add diced onion to the pot with the chicken. Cook together for 5 to 7 minutes, stirring frequently, until the onions soften and become translucent.
- Toast rice and add garlic and flour: Stir in the long grain white rice and minced garlic. Cook for 90 seconds, stirring constantly, to lightly toast the rice. Sprinkle in the flour and stir continuously until the flour is fully absorbed, about 1 minute.
- Add liquids, broth, milk, and herbs: Slowly pour in the chicken broth and milk, then add the broccoli florets, dried thyme, and dried oregano. Stir to combine all ingredients.
- Simmer until rice is tender: Bring the mixture to a boil over high heat, then reduce heat to medium-low. Cover with a lid and cook for 15 to 20 minutes, stirring occasionally to prevent sticking, until the rice is almost fully cooked and the liquid is mostly absorbed.
- Incorporate cheese: Stir in 1 cup of shredded cheddar cheese into the pot. Then sprinkle the remaining cheese over the top. Cover the pot again and let it sit for 2 to 3 minutes to allow the cheese on top to melt completely.
- Serve and enjoy: Once the cheese has melted, remove the lid and serve the creamy chicken, broccoli, and rice hot for a delicious one-pot meal.
Notes
- Use a heavy-bottom pot or Dutch oven to prevent burning and ensure even cooking.
- Stir occasionally during simmering to avoid the rice sticking to the bottom.
- For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper.
- This dish stores well and can be refrigerated for up to 3 days; reheat gently on the stove or in the microwave.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: one pot chicken broccoli rice, easy dinner, creamy chicken and rice, chicken dinner recipe
