Chicken Broccoli and Rice
Elevate weeknight dinners with this comforting Chicken Broccoli and Rice recipe, a one-pot wonder that's as easy to make as it is satisfying. Tender, seared chicken breasts are paired with fluffy, buttery rice, crisp-tender broccoli, and a velvety cheddar cheese sauce, creating a hearty meal that's packed with flavor. This recipe comes together in just 45 minutes and utilizes simple ingredients like garlic, onion, long-grain rice, and chicken broth for a wholesome dish the whole family will love. Perfect as a quick dinner idea or a meal prep staple, this creamy chicken and rice dish is a surefire crowd-pleaser that delivers balanced nutrition in every bite. Sprinkle with paprika for a vibrant finishing touch, and serve warm for a dinner that’s anything but ordinary!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Long-grain white rice
- 2.5 cups Chicken broth
- 3 cups Broccoli florets
- 0.5 cup Heavy cream
- 1.5 cups Shredded cheddar cheese
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pan and set aside (it will finish cooking later).
In the same pan, lower the heat to medium and melt the butter. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the uncooked rice to the pan and stir to coat the grains with the butter and onion mixture. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken broth and stir to combine. Nestle the seared chicken breasts back into the pan, cover with a lid, and reduce the heat to low. Simmer for 15 minutes.
After 15 minutes, remove the lid and scatter the broccoli florets on top of the rice. Replace the lid and cook for an additional 5-7 minutes, until the broccoli is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the chicken breasts from the pan and stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the dish is creamy. Taste and adjust seasoning with additional salt and pepper, if needed.
Slice the chicken breasts and serve them over the broccoli rice mixture. Sprinkle with paprika, if desired, and enjoy immediately.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 457 mg | 10% | |
*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.
