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–+ servings
A skillet filled with creamy risotto, featuring pieces of chicken and bright green broccoli. A spoon is lifting a serving, highlighting the creamy texture and well-blended ingredients.
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4.50 from 6 votes

White Cheddar Broccoli Chicken & Rice

This is my one-pot White Cheddar Broccoli Chicken & Rice. It's the perfect week-night dinner for those busy evenings where you need something quick and delicious to feed to your family. You can make make this dish in under 20 minutes and it's super easy and delicious, not to mention it makes for such great left-overs! If you are looking for a cheesy chicken and rice dish, you have to give this one a go!
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: broccoli, buffalo chicken, chicken and rice, chicken recipes, one pot, one pot meals, white cheddar
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves chopped fine
  • 2 large chicken breasts chopped
  • 1 small yellow onion chopped
  • 4 cups broccoli roughly chopped
  • 1.5 cups jasmine rice
  • 2.5 cups white cheddar shredded
  • 4 cups chicken stock
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsely
  • 1/4 tsp ground mustard
  • 1/4 tsp smoked paprika
  • 1/8 tsp nutmeg

Instructions

  • Begin by chopping your chicken breasts into bite sized pieces. Set aside.
  • Chop your onion, garlic and broccoli. Set aside.
  • In a small bowl, add your spices and mix together. Set aside.
  • To a large pan set to medium heat, add your butter and olive oil. Once heated, add your chicken breasts and spices and sauté for 3-5 minutes, just until the chicken begins to brown.
  • Add your onion and garlic and sauté for another 2-3 minutes, just until the onions are softened.
  • Reduce heat to low and add your rice and chicken stock. Cover with a lid and simmer for 8-10 minutes, or until the stock is almost absorbed.
    (you can add your broccoli in the same time as your rice and stock if you want it really soft).
  • When the rice has another 3 minutes or so to cook add your broccoli, shredded cheese, and heavy cream. Simmer for the last 3 minutes or until the stock is absorbed, the broccoli has softened and the cheese has been melted.
  • Dish up right away and be sure to sprinkle on lots of fresh cracked pepper.

Nutrition

Calories: 983kcal | Carbohydrates: 76g | Protein: 55g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 1166mg | Potassium: 1163mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1832IU | Vitamin C: 83mg | Calcium: 602mg | Iron: 3mg
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