One Pot Chicken and Rice With Cheddar and Broccoli
Golden seared chicken thighs, garlic butter jasmine rice, sharp cheddar, and broccoli - simply cooked in one pan for an easy complete weeknight dinner.
Servings: 6 people
Cost: 15
Ingredients
- 1 ½ lb boneless skinless chicken thighs (about 5-6 thighs)
- 2 tsp poultry seasoning
- 1 tsp salt plus more for seasoning
- ½ tsp black pepper plus more for seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 1 ½ cups uncooked jasmine rice rinsed and drained well
- 3 cups low-sodium chicken broth divided
- 1 tsp Italian seasoning
- 1 cup shredded sharp cheddar cheese
- 12 oz frozen broccoli florets
- 2 tbsp chopped fresh parsley for finishing
Instructions
- Pat the chicken dry. Mix the poultry seasoning, salt, and pepper and rub it into both sides of the chicken.
- Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken top-side down until golden, 6-7 minutes. Flip and sear 4-5 minutes more. Transfer to a plate and loosely cover with foil.
- Lower the heat to medium-low. Melt the butter, add the garlic, and stir 1 minute. Add the rice and stir until coated and lightly toasted.
- Add 2 ½ cups broth, the Italian seasoning, and a pinch of salt and pepper. Stir to deglaze, cover, and cook 8-10 minutes.
- Stir the rice once. Pour in the remaining ½ cup broth (or just ¼ cup if the rice is still wet) and stir in the cheddar until melted. Arrange the broccoli around the skillet and nestle the chicken back in.
- Cover and cook 8-12 minutes, until the chicken reaches 165°F and the rice is tender.
- Rest a few minutes off the heat. Serve garnished with parsley.
Notes
Jasmine rice is recommended; other rice types need more broth and time.
Don't over-stir the rice.
Use frozen broccoli without thawing.
For extra-cheesy rice, add another ½-1 cup cheddar.
Nutrition
Calories: 438kcal | Carbohydrates: 44g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 630mg | Potassium: 844mg | Fiber: 2g | Sugar: 1g | Vitamin A: 841IU | Vitamin C: 54mg | Calcium: 215mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
