Description
A comforting and creamy one-pot meal featuring tender chicken, fresh broccoli, and cheesy rice cooked to perfection in a single dutch oven. This easy-to-make dish combines savory herbs, garlic, and melted cheddar cheese for a hearty family favorite.
Ingredients
Scale
Protein and Vegetables
- 1 1/2 pounds boneless skinless chicken breast cubed
- 4 cups broccoli florets cut into bite-size pieces
- 1 medium white onion diced
- 1 tablespoon minced garlic
Dairy and Fats
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 2 cups milk
- 2 cups shredded cheddar cheese divided
Grains and Seasonings
- 1 1/2 cups long grain white rice
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Heat fats and brown chicken: Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy bottom pot or 6-quart dutch oven over medium heat. Add cubed chicken, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and cook for 5 minutes until chicken is browned on the outside.
- Sauté onions: Add the diced white onion to the pot and cook together with the chicken for 5 to 7 minutes, stirring frequently, until the onions become soft and translucent.
- Toast rice and garlic: Stir in 1 1/2 cups long grain white rice and 1 tablespoon minced garlic. Cook for 90 seconds, stirring constantly, until the rice is lightly toasted and fragrant.
- Add flour: Sprinkle 3 tablespoons all-purpose flour over the rice mixture and stir continuously for about 1 minute until the flour is fully absorbed, creating a roux base.
- Incorporate liquids and vegetables: Slowly pour in 2 1/2 cups chicken broth and 2 cups milk while stirring. Add 4 cups broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Stir well to combine.
- Simmer the mixture: Bring the pot to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and cook for 20 minutes, stirring occasionally to prevent sticking, until the rice is tender and almost fully cooked.
- Add cheese and melt: Stir in 1 cup of shredded cheddar cheese into the rice mixture until melted and creamy. Top with the remaining 1 cup of cheese, then cover the pot again and let sit for 2 to 3 minutes over low heat until the cheese on top melts completely.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- For a richer taste, substitute whole milk with half-and-half or cream.
- If you prefer, swap broccoli with other vegetables like cauliflower or green beans.
- Stir occasionally during simmering to avoid rice sticking and burning at the bottom.
- Leftovers reheat well in the microwave or on stovetop with a splash of milk to loosen texture.
- To make it gluten-free, use gluten-free flour or cornstarch as a thickening substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
