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One-Pot Creamy Cheesy Chicken and Rice

A close-up of a white bowl filled with fluffy white rice topped with creamy, cheesy chicken and bright green broccoli florets, representing cheesy chicken and rice.
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Make this simple, creamy, cheesy chicken and rice dish in one pot for a fast weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup milk

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a boil. Stir in the uncooked rice. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice absorbs most of the liquid.
  4. Stir the cooked chicken back into the pot. Add the frozen broccoli florets and milk. Cover and cook for another 5 minutes, or until the broccoli is tender.
  5. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts and the mixture becomes creamy. Serve immediately.

Notes

  • For extra flavor, substitute half of the chicken broth with cream of chicken soup.
  • If you prefer a thicker sauce, let the dish sit uncovered for 5 minutes after adding the cheese.
  • Use pre-cooked rotisserie chicken to reduce the cooking time by 10 minutes.

Nutrition

Find it online: https://magazinemeal.com/cheesy-chicken-and-rice-one-pot-recipe/