One Pot Chicken and Rice
from kristineskitchenblog.comThis one pot chicken and rice is an easy 30 minute dinner made in one skillet on the stove. With chicken, rice, broccoli and cheese, it's a comforting meal the whole family will love.
Servings: 4 servings
Calories: 511kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into ¾-inch cubes
- salt and pepper to taste
- 1 cup uncooked long grain white rice rinsed well and drained, do NOT substitute other kinds of rice
- 1 teaspoon garlic powder
- ½ teaspoon paprika not smoked
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- black pepper to taste
- 2 cups low sodium chicken broth or one 14.5 ounce can of broth plus ¼ cup water to make 2 cups of liquid total
- ½ pound broccoli florets cut into small bite-size pieces, about 4 cups
- 1 tablespoon all-purpose flour
- ½ cup milk whole or low fat
- 1 cup shredded cheddar cheese (4 ounces), divided
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is slightly browned, 3-4 minutes. Chicken does not need to be cooked all the way through, as it will continue to cook with the rice.1 tablespoon olive oil, 1 pound boneless skinless chicken breasts, salt and pepper
- Add the rice, garlic powder, paprika, dried thyme, salt, a few grinds of black pepper and chicken broth to the skillet. Stir and bring to a simmer.1 cup uncooked long grain white rice, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon salt, black pepper, 2 cups low sodium chicken broth
- As soon as the mixture comes to a simmer, place the chopped broccoli on top (do not stir it in). Reduce the heat to a low simmer, cover the pan and cook for 10 minutes without lifting the lid. After 10 minutes, check that all of the liquid has been absorbed by the rice. If not, continue cooking with the lid on until all liquid is absorbed.½ pound broccoli florets
- Remove the lid and stir in the flour; stir and cook for 1 minute. Then stir in the milk. Cook, stirring, for 1-2 minutes until liquid is absorbed and broccoli is crisp-tender. Taste the rice for doneness. If it's not quite tender enough, stir in another ¼ cup milk or water and cook over low heat, stirring, until liquid is absorbed.1 tablespoon all-purpose flour, ½ cup milk
- Stir in ½ cup of the cheese. Top with remaining cheese, place the lid on for a few minutes to melt, then serve.1 cup shredded cheddar cheese
Video
Nutrition
Calories: 511kcal | Carbohydrates: 46g | Protein: 39g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 104mg | Sodium: 676mg | Potassium: 838mg | Fiber: 2g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 52mg | Calcium: 290mg | Iron: 2mg
