Chicken and Rice Skillet with Broccoli, Cheesy & Easy
This Chicken and Rice Skillet with Broccoli is pure comfort food! Tender chicken, cheesy rice, and broccoli get a total upgrade when you cook them this way and the best part is that it's a one-pot recipe so there's less dishes to clean when you're done!
Equipment
- 1 skillet with lid
Ingredients
- 1 tablespoon extra virgin olive oil
- 1.5 lb boneless, skinless chicken breast
- ½ a yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon each: paprika, garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt (more to taste, start with ½ teaspoon if using fine table salt)
- 1 cup jasmine rice
- 3 cups chicken broth
- 4 cups broccoli florets
- 2 tablespoon lemon juice
- ½ tablespoon dijon mustard
- ½ cup Greek yogurt
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Prep the cheese mixture. In a small bowl, combine the Greek yogurt, cheeses, lemon juice, and Dijon mustard. Stir to combine and set aside.
- Cut the chicken breast into bite-sized pieces. Chop the yellow onion, mince the garlic, and cut the broccoli florets into small pieces. Heat a large skillet on medium to medium-high heat. Add the olive oil. Once heated, add the onion, garlic, chicken, and seasonings. Cook 6-8 minutes until chicken is fully cooked and reaches an internal temperature of 165℉ (75°C).
- Add the rice and broth. Bring to a boil. Lower heat, cover, and simmer for 3-5 minutes.
- To the skillet, add the broccoli. Give it a stir. Cover again and simmer 15-18 minutes, stirring occasionally so the rice doesn't stick to the bottom of the pan.
- Turn off the heat and add the cheese mixture on top. Stir it in until the cheese melts and Greek yogurt is mixed in completely. Give it a taste and add more salt as needed.
- Hint: Depending on your pan and stovetop, it may require a longer cooking time for the liquid to fully absorb.
Video
Notes
Expert Tips
- Chop your broccoli into similar sized pieces to ensure it cooks evenly.
- If the rice is sticking to the bottom of your pan, turn down the heat a bit and add an extra splash of liquid, either broth or water.
- If it looks like there's too much liquid, don't worry! It will continue to absorb as the rice sits.
- Refrigerator - once the dish has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1.5 cups (approximate)Calories: 370kcalCarbohydrates: 33gProtein: 34gFat: 10gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 80mgFiber: 2g
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