One Pan Cheesy Chicken Broccoli + Rice
This cheesy chicken broccoli and rice is easy to make, made in one pan and super delicious!
Equipment
Ingredients
- 1½ lbs (0.70 kg) chicken breasts, cut into small bite sized pieces
- 1 tbs olive oil
- 1 tsp salt
- 3/4 tsp each garlic powder, onion powder + paprika
- 2 tbs butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup (185 g) basmati rice, rinsed
- 2 cups (0.45 l) low sodium chicken broth
- 2 cups (175 g) broccoli, cut into medium pieces
- 1½ cups (170 g) shredded cheddar cheese, divided
- Optional garnish: chopped parsley + fresh lemon wedge
Instructions
- Drizzle your chicken pieces with olive oil and season with salt, garlic powder, onion powder paprika and toss to coat.
- Heat 1 tbs of butter in a 12 inch skillet over medium-high heat and sauté your onions for 2-3 minutes. Next, add in the chicken pieces, the remaining butter and cook for 5 minutes. Stir in the garlic for 30 seconds. Stir in the rice for 1 minute. Pour in the chicken broth and broccoli, stir and bring to a boil. Reduce heat to low and cover with lid. Let it cook covered for 18 minutes or until rice is cooked. Add 1 cup of cheese and gently stir. Lastly, top with the remaining cheese and cover to melt on low heat. Serve with fresh parsley and lemon wedges.
Notes
You may also like this One Pan Lemon Chicken + Rice
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use boneless skinless chicken thighs instead of breasts.
- You can use any shredded cheese you prefer.
Calories: 666kcal, Carbohydrates: 46g, Protein: 53g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 166mg, Sodium: 1155mg, Potassium: 1010mg, Fiber: 2g, Sugar: 2g, Vitamin A: 925IU, Vitamin C: 44mg, Calcium: 360mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!