Description
This one-pot chicken and broccoli rice recipe is a family favorite, perfect for busy weeknights. It’s designed to be quick, nutritious, and appealing to young eaters, even picky ones.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups broccoli florets, fresh or frozen
- ½ cup shredded cheddar cheese (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned, about 5-7 minutes.
- Add chopped onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Stir in uncooked rice, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover the pot, and simmer for 15 minutes without lifting the lid.
- Stir in broccoli florets, cover again, and continue to cook for another 5-7 minutes, or until rice is tender and liquid is absorbed, and broccoli is bright green and tender-crisp.
- Remove from heat. If using, sprinkle with shredded cheddar cheese, cover, and let stand for 5 minutes to melt the cheese.
- Fluff with a fork and serve warm.
Notes
- For extra protein, you can add a can of drained and rinsed cannellini beans during the last 5 minutes of cooking.
- If your kids prefer softer broccoli, add it at the same time as the rice.
- This dish reheats well for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg