Chicken and Broccoli Cheddar Rice
This Chicken and Broccoli Cheddar Rice is quick, comforting, and packed with protein, veggies, and melty cheddar cheese for a wholesome weeknight meal.
Servings: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb boneless, skinless chicken breast diced
- 2 cups broccoli florets fresh or lightly steamed
- 1 cup cheddar cheese shredded
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 cup chicken broth
- 1/4 cup milk splash
- 2 tablespoons green onions sliced, for garnish
Instructions
Prepare the Ingredients
- Make sure your rice is cooked and cooled, diced chicken breast is ready, and broccoli florets are prepped. Shred the cheddar cheese and slice the green onions.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, season with garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and cooked through, about 5-7 minutes.
Add the Broccoli
- Toss in the broccoli florets and cook for another 3-4 minutes until the broccoli is bright green and just tender but still crisp.
Combine Broth, Milk, and Rice
- Pour in the chicken broth and milk, stirring to deglaze the pan and create a little sauce. Add in the cooked rice and stir everything together, coating the rice with the flavorful liquid and mixing well with the chicken and broccoli.
Melt in the Cheese
- Lower the heat to medium-low and sprinkle the shredded cheddar cheese evenly over the rice mixture. Stir gently until the cheese melts and creates a creamy texture that binds the dish together.
Garnish and Serve
- Remove from heat and sprinkle the sliced green onions on top for a fresh, mild onion flavor and a splash of color. Serve immediately for the best texture and taste.
Equipment
- Large Skillet or Sauté Pan
- Measuring cups and spoons
- Sharp knife and cutting board
- Mixing spoon or spatula
- Grater
Notes
- Use leftover cooked rice for best texture and quicker preparation.
- Swap chicken breast for thighs for juicier meat or use cauliflower rice for a low-carb option.
- Avoid overcooking broccoli to keep a nice crunch and vibrant color.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently and add cheese fresh.
