Description
This Cheesy Chicken Broccoli and Rice is a comforting, one-pot meal perfect for busy weeknights. Tender chicken thighs are seasoned and browned, then simmered with rice, broccoli, and a flavorful blend of spices and cheeses, creating a creamy, cheesy dish that's both hearty and wholesome.
Ingredients
Chicken and Seasoning
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 ½ pounds boneless, skinless chicken thighs (or boneless, skinless chicken breasts), cut into 1-inch cubes
Cooking Essentials
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ yellow onion, finely diced
- 1 cup white long-grain rice
- 2 cloves garlic, minced
- 2 ¼ cups low-sodium chicken broth
Vegetables and Cheese
- 3 cups broccoli florets, roughly chopped (10 oz bag)
- 3 tablespoons cream cheese
- 1 ½ cups grated sharp cheddar cheese, divided
Instructions
- Prepare the Chicken: Sprinkle ½ teaspoon of the salt, black pepper, garlic powder, onion powder, and dried thyme evenly over the chicken. Toss to coat all the pieces evenly, ensuring flavor is well distributed.
- Cook the Chicken: Heat a large heavy-bottom pot or Dutch oven over medium heat. Add olive oil, then place the chicken in an even layer. Cook until browned and nearly cooked through, about 4-5 minutes, stirring occasionally.
- Cook the Onion: Remove the chicken and set aside. Add butter and diced onion to the pot, sprinkle with ¼ teaspoon salt, and cook while stirring occasionally until the onion softens, about 5-6 minutes.
- Add the Rice and Garlic: Add the rice and minced garlic to the softened onions. Cook for 1-2 minutes, stirring frequently, until the mixture is fragrant.
- Add the Broth and Chicken: Pour in the chicken broth, stirring to submerge all the rice in the liquid. Return the chicken to the pot in an even layer on top of the rice, including any juices collected on the plate.
- Add the Broccoli and Cream Cheese: Layer the broccoli florets evenly on top of the chicken, then dollop the cream cheese pieces on top. Avoid stirring to keep the rice submerged in the broth.
- Simmer: Bring the mixture to a rapid boil, cover the pot, then reduce the heat to the lowest simmer. Cook for 18-20 minutes or until the rice is tender but still has a slight bite.
- Add the Cheese: Turn off the heat and uncover the pot. Stir in 1 cup of the shredded cheddar cheese using a fork to fluff the rice and incorporate the cream cheese and melted cheddar.
- Finish with Cheese Melting: Sprinkle the remaining ½ cup cheddar cheese on top. Cover again and let sit for 5 minutes to allow the cheese to melt fully and the rice to finish cooking.
- Serve: Serve hot, optionally adding freshly ground black pepper to taste.
Notes
- Use chicken thighs for more flavor and juiciness, but chicken breasts work well too.
- Do not stir after adding the broccoli and cream cheese to ensure rice cooks evenly submerged.
- For a dairy-free version, substitute cream cheese and cheddar with dairy-free alternatives.
- Adjust seasoning to taste, especially salt and pepper.
- Let the dish rest after cooking to allow cheese to melt fully and flavors to meld.
