Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions:
Sear the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook for about 3-4 minutes per side, or until they are browned and cooked through.
- Remove the chicken from the skillet and set it aside.
Sauté Onion and Garlic:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and minced garlic.
- Sauté for about 2-3 minutes, or until the onion becomes translucent.
Add Rice and Broth:
- Stir in the rice and cook for another 2-3 minutes, allowing it to lightly toast.
- Pour in the chicken broth and stir well.
Simmer and Cook:
- Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Add Broccoli:
- Add the broccoli florets to the skillet and stir them into the rice mixture.
- Cover and continue to cook for an additional 5-7 minutes, or until the broccoli is tender-crisp.
Stir in Cheese and Cream:
- Stir in the shredded cheddar cheese and heavy cream.
- Cook for another 2-3 minutes, or until the cheese is melted and the sauce is creamy.
Return Chicken:
- Return the cooked chicken pieces to the skillet and stir to combine.
- Season the skillet with salt and black pepper to taste.
Garnish and Serve:
- Garnish your Chicken Broccoli Rice Skillet with chopped fresh parsley, if desired.
- Serve hot, and enjoy!
This Chicken Broccoli Rice Skillet is a wholesome and comforting meal that's easy to make and clean up. It's perfect for busy weeknights when you want a delicious homemade dinner without the fuss.