One Pan Chicken Broccoli and Rice
A one pan dinner is always a win, and this creamy chicken, broccoli, and rice skillet is the perfect example. It's an easy dinner with lots of flavor and little work!
Servings: 4
Calories: 375kcal
Ingredients
- 2 large chicken breasts
- 2 teaspoons Italian seasoning divided
- kosher salt and black pepper
- 2-3 teaspoons olive oil
- 1/2 medium yellow onion chopped
- 1 cup long-grain white rice
- 2-3 cloves garlic minced
- 1/2 teaspoon paprika sweet or smoked
- 2 cups low-sodium chicken broth
- 8-10 ounces broccoli florets chopped small
- 1/2 cup heavy cream
- 1/4 cup shredded Parmesan cheese
- fresh lemon and/or parsley optional garnish
Instructions
- Slice the chicken into bite-sized pieces, about 1” each. On the cutting board or in a large bowl, sprinkle them with 1 teaspoon of the Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Toss quickly to ensure all pieces have a bit of seasoning.2 large chicken breasts, 2 teaspoons Italian seasoning, kosher salt and black pepper
- Warm olive oil in a large skillet set over medium-high heat. Add chicken pieces and cook without touching them for 1-2 minutes, until the bottom starts to turn golden.2-3 teaspoons olive oil
- Add onion to the skillet, then stir to mix it in and start browning the chicken on other sides. Cook for another 2-3 minutes, while you rinse the uncooked rice under cool running water.1/2 medium yellow onion, 1 cup long-grain white rice
- To the skillet, add garlic, remaining 1 teaspoon Italian seasoning, ½ teaspoon paprika, and another ½ teaspoon salt. Stir and cook for 30-60 seconds, just until fragrant.2-3 cloves garlic, 1/2 teaspoon paprika
- Pour in broth, followed by the rinsed rice. Increase heat to high until the broth comes to a boil, then reduce to medium-low. Scrape the bottom of the pan well, cover, and simmer untouched for 8 minutes.2 cups low-sodium chicken broth
- Remove the lid, stir in the broccoli, then quickly recover the pan and simmer for another 5 minutes.8-10 ounces broccoli florets
- Start checking frequently; when the rice and broccoli are both tender, remove the lid and stir in cream and Parmesan.1/2 cup heavy cream, 1/4 cup shredded Parmesan cheese
- Season with more salt, pepper, and lemon juice or parsley to taste.fresh lemon and/or parsley
Notes
- Cook Time/Adjustments: One pot dishes do need some minding to be certain they cook through properly. If the rice is still crunchy even after the broccoli has been in for ~5 minutes, don't hesitate to give it more time and add extra liquid if needed.
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Variations/Extras:
- Use rotisserie chicken to save time. Add it along with the broccoli, since it only needs a few minutes to warm through.
- Add more cheese. A sprinkling of shredded cheddar, mozzarella, or another favorite quick-melting cheese on top during the last few minutes of warming time will make this dish even more creamy and rich.
- Toss in extra veggies. Sliced mushrooms, chopped bell pepper, peas, or cauliflower work well. Most of these are best tossed in alongside the chopped onion, but peas can go in later, with or in place of the broccoli florets.
- Storage/Reheating: Leftovers keep well in the fridge for 2-3 days. Warm in the microwave or over medium-low heat on the stovetop, adding a splash of water if needed.
Nutrition
Calories: 375kcal | Carbohydrates: 45g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 227mg | Potassium: 607mg | Fiber: 3g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 53mg | Calcium: 153mg | Iron: 2mg