Cheesy Chicken, Broccoli, and Rice
This 35-minute one pot chicken, broccoli, and rice recipe is creamy, cheesy, and easy to make on the stove. It's so much faster than a casserole!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked long grain white rice see note
- 3 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup heavy/whipping cream
- 2 cups cooked chicken (I used rotisserie) shredded/chopped
- 2 cups broccoli cut into small florets
- 1.5-2 cups grated cheddar
- Salt & pepper to taste
Instructions
- Prep all ingredients. If you want to have a melted cheese topping, grate 2 cups of cheddar. If not, only grate 1.5 cups like I did for the photos.
- Add the oil, butter, and onion to a pot/Dutch oven over medium-high heat and sauté for 4-5 minutes.
- Stir in the garlic, Italian seasoning, and rice, and cook for about a minute (stir frequently).
- Stir in the broth and Worcestershire sauce, and increase the heat to high. Once it comes to a boil, give it a stir, cover the pot, and reduce the heat to medium-low. Cook for 15 minutes.
- Stir in the cream, chicken, and broccoli. Cover the pot again and cook for another 5 minutes or until the broccoli has softened to your liking and the rice has cooked. On my stove with the directed cooking times and temperatures, there's a bit of liquid left that makes a sauce, and the rice is cooked but not mushy. It will thicken more as it cools. See recipe notes for troubleshooting tips.
- Stir in the 1.5 cups of cheddar and taste and season with salt & pepper as needed (I am generous with both - there's a lot of rice in here). If you want the melted cheese topping, top with the remaining half cup of cheese and let it melt for a few minutes prior to serving.
Notes
- Serves 4-6 depending on portion size/what else it's served with.
- I used long grain white rice (that's literally what the bag of rice is labeled as). You could use basmati or jasmine rice, which are types of long grain white rice. I don't recommend using brown rice since it'll require more liquid and cooking time (I have not tested it, but feel free to experiment). Shorter grain rice varieties will be more sticky/starchy/gloopy.
- Troubleshooting tips:
- Stoves and pots vary, so take my directions as a guideline. If there seems to not be enough liquid/the rice is sticking to the pot, add in a splash more broth or cream and lower the heat. If there's too much liquid towards the end of cooking time, simply let it cook for a bit longer (turn the heat up a bit if needed).
- This recipe is also on page 189 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Calories: 523kcal | Carbohydrates: 31g | Protein: 23g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 711mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1197IU | Vitamin C: 38mg | Calcium: 278mg | Iron: 2mg
