Creamy Chicken Broccoli Rice (Printable Version)

Tender chicken, creamy rice, and fresh broccoli come together in a comforting one-pan meal.

# Components:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 500 g), cut into 2.5 cm pieces

→ Vegetables

02 - 2 cups (200 g) broccoli florets, chopped
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced

→ Grains

05 - 1 cup (200 g) long-grain white rice, rinsed

→ Dairy

06 - 1 cup (240 ml) whole milk
07 - 1/2 cup (120 ml) heavy cream
08 - 1 cup (100 g) shredded cheddar cheese
09 - 2 tablespoons (30 g) unsalted butter

→ Liquids

10 - 2 cups (480 ml) low-sodium chicken broth

→ Seasonings

11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon paprika

# Preparation steps:

01 - In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced chicken and cook for 4-5 minutes until lightly browned but not fully cooked through. Remove the chicken from the pan and set aside.
02 - Add the diced onion to the same pan and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the rinsed rice to the pan and toast for 1 minute, stirring constantly.
04 - Pour in the chicken broth, milk, heavy cream, salt, pepper, thyme, and paprika. Stir well and bring to a gentle simmer.
05 - Return the browned chicken to the pan, cover, and cook for 12 minutes over low heat.
06 - Add the broccoli florets, stir, re-cover, and continue cooking for another 8-10 minutes until the rice is tender and the liquid is mostly absorbed.
07 - Turn off the heat. Sprinkle the shredded cheddar over the rice, cover, and let sit for 3 minutes to melt the cheese.
08 - Stir gently to combine all ingredients. Taste and adjust seasoning if necessary. Serve warm.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect one-pan meal with protein, vegetables, and carbs
  • Creamy, cheesy texture that kids and adults both enjoy
  • Easily customizable with different vegetables or proteins
02 -
  • Perfect for meal prep and leftovers taste even better the next day
  • Contains approximately 520 calories per serving with 35g of protein
  • Can be made gluten-free by ensuring all ingredients have no gluten additives
  • Extremely versatile and forgiving recipe that works with many substitutions
  • Great way to incorporate vegetables for picky eaters
03 -
  • The key to perfect texture is managing your heat properly. Keep the simmer gentle and steady to allow the rice to cook evenly without scorching the bottom. If your stove runs hot, consider using a diffuser.
  • For maximum flavor development, season at every stage. Add a pinch of salt when cooking the chicken, another when sautéing the vegetables, and adjust at the end. This builds layers of flavor rather than just surface seasoning.
  • Don't rush the process of melting the cheese at the end. Letting it melt with residual heat rather than direct heat prevents the cheese from breaking and becoming grainy. This patience results in the silky, creamy texture that makes this dish so comforting.

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