One-Pot Cheesy Chicken with Broccoli and Rice
Author: CakesCottage
Recipe type: Main
Serves: 4-6
- 1 pound shredded chicken breast
- 3 tablespoons extra virgin olive oil
- ½ medium yellow onion, diced finely
- 2 cloves of garlic, minced
- 1 large bunch of fresh broccoli ( 2½ cups broccoli florets) cut into bite sized pieces
- 2½ cups of chicken broth
- 1 cup uncooked extra long grain white rice
- 2 cups shredded extra sharp cheddar cheese
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- Add olive oil to a large skillet and heat for a minute over medium/high heat.
- Season chicken with salt and pepper and then add to the hot pan.
- Cook chicken for five minutes, until brown.
- After five minutes, reduce heat to low, add onion.
- Sauté onion for a couple of minutes.
- Add the garlic and cook for one minute.
- Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
- Add the uncooked rice in the olive oil and saute it for a couple of minutes to toast the rice.
- Add the chicken broth to the pan and bring to a simmer with the lid on.
- Simmer rice and chicken broth mixture for fifteen minutes.
- Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
- Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
- Remove from heat and stir in half a cup of cheese.
- Sprinkle remaining cheese on top, place cover back on the pan and let it sit for 1-2 minutes or until cheese has melted.
- Serve.
- Reheat in microwave or in a pan with a little bit of warmed chicken broth.
- Dish will last four days in the refrigerator in an airtight container.
Recipe by Cakescottage at https://cakescottage.com/2015/01/28/one-pot-cheesy-chicken-broccoli-rice/
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