One-Pot Broccoli Cheddar Rice with Chicken

Tender chicken, fluffy rice, crisp-tender broccoli, and sharp cheddar simmer together in a creamy, savory one-pan dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds chicken breasts, boneless, skinless
• 1 tablespoon olive oil
• 1 small yellow onion
• 2 cloves garlic
• 1.5 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 4 cups broccoli florets
• 0.5 cup heavy cream
• 1.5 cups sharp cheddar cheese
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Cut the chicken into 1-inch pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dice the onion, mince the garlic, and shred the cheddar if needed. (about 10 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but not fully cooked. Transfer to a plate. (about 5 min) — Medium-high heat
3. Add the onion to the same pan and cook for 3 minutes, stirring, until softened. Add the garlic and rice; cook for 1 minute, stirring to coat the rice. (about 4 min) — Medium heat
4. Pour in the chicken broth and heavy cream. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, then return the chicken and any juices to the pan. Bring to a gentle boil. (about 3 min) — Medium-high heat
5. Reduce the heat to low, cover, and simmer for 15 minutes. Avoid lifting the lid so the rice cooks evenly. (about 15 min) — Low heat
6. Scatter the broccoli over the rice, cover again, and cook for 5 to 7 minutes, until the rice is tender and the broccoli is crisp-tender. The chicken should reach 165°F in the thickest pieces. (about 7 min) — Low heat
7. Turn off the heat. Sprinkle the cheddar evenly over the top, cover, and let stand for 3 minutes until melted. Stir gently and serve hot. (about 3 min)