Broccoli Rice and Chicken
Whip up a comforting, one-pan meal with this Broccoli Rice and Chicken recipe, a savory combination of tender chicken breasts, fluffy rice, and vibrant broccoli florets, all brought together with a creamy cheddar cheese sauce. Perfect for busy weeknights, this dish is packed with wholesome ingredients and layered flavors, from the golden-seared chicken to the garlicky, buttery rice cooked in rich chicken broth. The steamed broccoli adds a burst of color and nutrients, while the melted cheddar provides a luscious, cheesy finish. Ready in just 45 minutes, this family-friendly recipe is a satisfying and easy-to-make dinner that pairs beautifully with a side salad or crusty bread.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 0.5 cup milk
- 1 tablespoon butter
- 2 cloves minced garlic
Instructions
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder.
Heat a large skillet with a lid over medium heat. Add olive oil, then sear the chicken breasts for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the uncooked rice and toast it for 1-2 minutes until slightly golden.
Pour in the chicken broth and stir to combine. Bring the mixture to a boil.
Reduce the heat to low, return the chicken breasts to the skillet, and cover with the lid. Simmer for 15 minutes.
After 15 minutes, scatter the broccoli florets on top of the rice, cover again, and cook for an additional 5-7 minutes, or until the rice is tender, chicken is cooked through (internal temperature of 165°F/75°C), and the broccoli is steamed.
Remove the chicken breasts from the skillet and slice them into thin strips.
Stir the shredded cheddar cheese and milk into the rice and broccoli mixture until creamy and well combined.
Serve the cheesy broccoli rice on a plate topped with sliced chicken, and enjoy!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 292 mg | 22% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
