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One-pot cheesy chicken broccoli rice with melted cheddar

One-Pot Cheesy Chicken Broccoli Rice

Chicken, rice and broccoli simmered together in one skillet with a creamy cheddar sauce. Ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/4 lb boneless skinless chicken breasts cut into bite-size cubes
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 cup long-grain white rice uncooked
  • 10.5 oz cream of chicken soup 1 can
  • 2 1/2 cups low-sodium chicken broth plus more if needed
  • 3 cups broccoli florets small, fresh or frozen
  • 1 1/2 cups sharp cheddar cheese 6 oz, shredded, divided
  • 1 tbsp fresh parsley chopped, optional

Method
 

  1. Heat the oil in a large, deep skillet over medium-high heat. Add the chicken and onion, season with salt, pepper and paprika, and cook 5–6 minutes until lightly browned. Stir in the garlic for 30 seconds.
  2. Add the rice and stir for 1 minute to toast it.
  3. Stir in the soup and broth, scraping up browned bits. Bring to a boil, then reduce heat to low, cover and simmer 18 minutes.
  4. Scatter the broccoli over the rice, cover, and cook 5–6 minutes more until the rice is tender and broccoli is bright green. Add 1/4 cup broth if it looks dry.
  5. Turn off the heat and stir in 1 cup of the cheddar. Sprinkle with the remaining cheese, cover 2 minutes to melt (or broil 1–2 minutes), garnish with parsley and serve.

Notes

Keep the heat low while the rice simmers to prevent scorching. Leftovers keep 4 days in the fridge or 3 months frozen; reheat with a splash of broth. Nutrition is an estimate using regular condensed soup.