Description
This one-pan wonder is what weeknight dinner dreams are made of. Creamy, cheesy goodness with tender chicken and broccoli that comes together in just 30 minutes.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1½ cups long-grain white rice, rinsed and drained
- 3½ cups low-sodium chicken broth
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 2 cups shredded cheddar cheese (8 oz)
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season chicken pieces with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and brown chicken pieces for 4-5 minutes. Transfer to a plate.
- In the same pan, sauté onion for 3-4 minutes until translucent. Add garlic, thyme, and red pepper flakes and cook for 30 seconds until fragrant.
- Add rice and stir for 1-2 minutes to toast slightly. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Return chicken to the pan along with any juices. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes.
- Add broccoli florets on top of the rice mixture. Cover and continue cooking for 8-10 more minutes until rice is tender and broccoli is crisp-tender.
- Remove from heat. Stir in half the cheddar and all the Parmesan until melted. Sprinkle remaining cheddar on top, cover, and let stand 2-3 minutes until cheese melts.
- Garnish with fresh parsley and serve hot.