Chicken with Creamy Broccoli Rice
Indulge in the comforting flavors of Chicken with Creamy Broccoli Rice, a one-skillet dinner that effortlessly combines tender, golden-seared chicken breasts with a luscious blend of creamy Parmesan-infused rice and fresh, crisp broccoli florets. This hearty recipe layers savory notes of garlic, onion, and butter, while the long-grain rice is simmered to perfection in rich chicken broth for a depth of flavor you’ll love. Finished with a touch of heavy cream and melted Parmesan, this dish achieves the perfect balance of creamy and wholesome. Ideal for a quick yet satisfying meal, it’s ready in under an hour and perfect for family dinners or meal prep. Garnish with fresh parsley for an extra pop of color and flavor, and serve it warm for a comforting, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 2 cups broccoli florets, chopped into small pieces
- 0.5 cup heavy cream
- 0.5 cup shredded Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside; the chicken will finish cooking later.
Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the chopped onions and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the uncooked rice to the skillet and stir to coat it in the butter and onion mixture. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet with a lid, and simmer for 10 minutes.
After 10 minutes, stir in the chopped broccoli florets. Place the seared chicken breasts on top of the rice and broccoli mixture. Cover again and cook for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice has absorbed most of the liquid.
Remove the chicken breasts from the skillet and stir in the heavy cream and shredded Parmesan cheese into the rice and broccoli mixture. Cook for 2-3 minutes until the cheese is melted and the mixture is creamy.
Return the chicken breasts to the skillet, nestling them into the creamy rice. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 603 mg | 13% | |
*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.
