Chicken and Rice Broccoli
A hearty and healthy one-pan meal featuring tender chicken, fluffy rice, and vibrant broccoli florets, all seasoned to perfection. This easy-to-follow recipe is perfect for a weeknight dinner and full of flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 lb fresh broccoli cut into florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.75 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup shredded cheddar cheese optional, for topping
Instructions
Preparation Steps
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add uncooked rice to the same skillet and toast for 2-3 minutes, stirring constantly, until slightly golden. Stir in chicken broth, garlic powder, onion powder, salt, and black pepper. Bring to a boil.
- Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid.
- After 15 minutes, gently stir in the broccoli florets. Cover again and continue to cook for another 10-15 minutes, or until rice is tender, broccoli is crisp-tender, and most of the liquid has been absorbed.
- Remove from heat and let stand, covered, for 5 minutes before serving. If desired, sprinkle with shredded cheddar cheese before serving.
Notes
This recipe is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days. For a creamier dish, stir in a splash of milk or cream with the broccoli.