Description
This one-pot Cheesy Chicken Broccoli and Rice recipe combines tender chicken, nutritious broccoli, and creamy, cheesy rice for a comforting, easy-to-make meal. Perfect for busy weeknights, it uses simple seasonings and simmers everything together for a flavorful dish with minimal cleanup.
Ingredients
Seasonings
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Protein
- 1 ½ pounds boneless, skinless chicken thighs (or boneless, skinless chicken breasts), cut into 1-inch cubes
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- ½ yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups broccoli florets, roughly chopped (10 oz bag)
Carbohydrates
- 1 cup white long-grain rice
Liquids & Dairy
- 2 ¼ cups low-sodium chicken broth
- 3 tablespoons cream cheese
- 1 ½ cups grated sharp cheddar cheese, divided
Instructions
- Prepare the Chicken: Sprinkle ½ teaspoon of kosher salt, black pepper, garlic powder, onion powder, and dried thyme evenly over the cubed chicken. Toss well to coat all pieces evenly with the seasoning.
- Cook the Chicken: Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add olive oil, then place the seasoned chicken in an even layer. Cook for about 4-5 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
- Cook the Onion: Remove chicken to a plate. Add butter to the pot, then the diced onion. Sprinkle with ¼ teaspoon salt and cook for 5-6 minutes, stirring occasionally, until softened and fragrant.
- Add the Rice and Garlic: Stir in the rice and minced garlic with the onions. Cook for 1-2 minutes, stirring frequently, until fragrant and slightly toasted.
- Add the Broth and Chicken: Pour in the chicken broth, stirring to make sure the rice is fully submerged. Return the chicken (with any juices) to the pot, spreading it evenly over the rice.
- Add the Broccoli and Cream Cheese: Layer the broccoli florets evenly on top of the chicken, then dot the cream cheese over the broccoli. Do not stir to keep the rice submerged under the broth.
- Simmer: Increase heat to bring the pot to a rapid boil. Cover, then reduce to the lowest simmer. Cook for 18-20 minutes, until the rice is tender but still has a little bite.
- Add the Cheese: Turn off the heat. Remove the lid, add 1 cup of shredded cheddar cheese, and stir gently with a fork to fluff the rice and incorporate the cream cheese and cheddar.
- Final Melt and Rest: Sprinkle the remaining ½ cup cheddar cheese evenly over the top. Re-cover and let sit for 5 minutes off the heat to fully melt the cheese and finish cooking the rice.
- Serve: Serve warm, optionally topped with freshly ground black pepper to taste.
Notes
- Use chicken thighs for juicier results, or chicken breasts for leaner meat.
- Do not stir the pot after adding broccoli and cream cheese to keep rice properly submerged for even cooking.
- The recipe can be adapted with different vegetables like cauliflower or peas.
- Use low-sodium chicken broth to control salt level.
- If you prefer a softer rice texture, let the pot sit covered longer after adding cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
