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One-Pot Cheesy Chicken and Broccoli Rice Skillet
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 2 cups broccoli florets
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are no longer pink on the outside, about 5 minutes.
  • Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens.
  • Stir in the uncooked rice, chicken broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes.
  • Add the broccoli florets on top of the rice mixture. Cover again and cook for 5 more minutes until the broccoli is tender and the rice has absorbed most of the liquid.
  • Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the top and stir gently until the cheese melts and coats the rice, chicken, and broccoli evenly.

Notes

Stir the cheese in after removing the skillet from the heat to keep it smooth instead of grainy. Fresh broccoli works better than frozen here because it holds its texture during the short final cook time. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Cutting Board, Knife