One Pot Cheesy Chicken Broccoli (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 small onion, finely chopped
03 -
2 chicken breasts, cut into small cubes
04 -
0.25 teaspoon salt
05 -
0.25 teaspoon ground black pepper
06 -
4 cloves garlic, minced
07 -
175 grams long grain rice, uncooked
08 -
284 grams cream of chicken soup (1 can)
09 -
480 millilitres low sodium chicken broth
10 -
2 cups broccoli florets (approximately 180 grams)
11 -
100 grams cheddar cheese, grated
12 -
1 tablespoon fresh parsley, chopped
# Step-by-Step Directions:
01 -
Heat olive oil in a large oven-proof skillet over medium heat. Add the chopped onion and cubed chicken. Sauté for about 5 minutes, until the chicken starts to brown and is no longer pink. Season with salt and pepper. Stir in minced garlic and cook for 30 seconds until fragrant.
02 -
Add uncooked rice, cream of chicken soup, and low sodium chicken broth to the skillet. Stir well to combine. Use 480 millilitres broth initially, adding more if necessary for rice to fully cook.
03 -
Bring the mixture to a boil, then reduce heat to medium, cover, and cook until the rice is tender, stirring occasionally, about 15 minutes. Taste for seasoning and adjust if needed.
04 -
Mix in broccoli florets and half of the grated cheddar cheese. Continue cooking over medium heat for 2 minutes, allowing the broccoli to soften. Sprinkle the remaining cheese on top.
05 -
Place the skillet under a broiler for a few minutes until the cheese melts and is lightly browned.
06 -
Remove from oven, garnish with chopped fresh parsley, and serve immediately.
# Helpful Notes:
01 -
For make-ahead preparation, complete steps through combining rice and liquids, then cover and refrigerate. Finish cooking when ready to serve.
02 -
If using frozen broccoli, dry thoroughly before adding.
03 -
Additional vegetables such as mushrooms, bell peppers, or cauliflower can be included.
04 -
Use long grain rice for a distinct texture; brown rice requires more time and liquid.
05 -
Store leftovers in an airtight container in the refrigerator for up to three days.