Cheesy Broccoli Chicken Rice (Print View)
Melted cheddar blends with chicken, rice, and broccoli for a family-friendly oven-baked comfort dish.
# What You'll Need:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts, cut into 1×1-inch cubes
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 1/2 cups uncooked long-grain white rice, rinsed
05 -
2 cups chicken stock
06 -
2 cups water
07 -
3 cups broccoli florets, roughly chopped
08 -
1/2 cup whole milk
09 -
2 cups sharp cheddar cheese, shredded and divided
10 -
2 tablespoons olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
# Directions:
01 -
Season the cubed chicken breasts with salt and black pepper. Mix to ensure even coating.
02 -
Heat olive oil in a large oven-safe pan over medium-high heat. Add the chicken and brown on all sides for 5 to 7 minutes without fully cooking through. Work in batches if necessary to avoid overcrowding.
03 -
Transfer the browned chicken to a plate. Add chopped onion to the same pan and cook for 5 minutes until soft and translucent. Incorporate minced garlic, stirring for 30 seconds to release aroma.
04 -
Return the browned chicken to the pan. Add rinsed rice, chicken stock, and water. Mix to combine and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
05 -
Stir in chopped broccoli florets, return the lid, and continue cooking, stirring occasionally, until the rice is fully cooked and the broccoli is tender.
06 -
Preheat the oven to 425°F.
07 -
Once the rice is cooked, pour in the milk and stir to combine. Fold in 1 cup of shredded sharp cheddar cheese until melted.
08 -
Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole. Transfer the pan to the oven and bake for 10 to 15 minutes, or until the cheese is fully melted and bubbling.
# Notes:
01 -
Allow the casserole to rest for 5 minutes after baking to facilitate easier portioning and improved texture.