One-Pot Cheesy Broccoli Chicken and Rice
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
6
Servings
Ingredients
- 1½ lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon all-purpose or poultry seasoning
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cups long-grain rice
- 2½ teaspoons seasoned salt, to taste
- 4 cups chicken broth
- 1 lb broccoli florets, cut into bite-sized pieces
- 1 (5 oz) package garlic and herb Boursin (gournay cheese)
- ¼ teaspoon crushed red pepper flakes
- 1 cup whole milk
- 1 cup sharp cheddar, shredded
- ½ cup Monterey Jack, shredded
- ½ teaspoon cracked black pepper
Instructions
- Heat a large 4-quart sauté pan over medium-high. Toss the chicken with the oil, all-purpose seasoning, paprika, granulated garlic, dry mustard, and cayenne.
- Add the chicken in a single layer. Sear 5 minutes without moving, flip, then cook until no pink remains. Remove to a plate.
- Add the butter and onion. Cook 3–4 minutes until the onion is soft and golden. Stir in the rice and a few pinches of seasoned salt. Toast 3 minutes, stirring now and then.
- Pour in the broth. Bring to a boil, then drop to low, cover, and cook 10 minutes, until the liquid has dropped and the rice is peeking out.
- Turn heat to medium. Stir in the chicken, broccoli, Boursin, half the milk, half the shredded cheeses, red pepper flakes, and 1 teaspoon seasoned salt. Cover 3–4 minutes, until the cheese melts and the broccoli is bright green.
- Stir in the rest of the milk and cheese and the black pepper. Taste and add more seasoned salt if needed. Cover, turn off the heat, and let it sit a minute.