Creamy Chicken and Broccoli Rice Skillet

• 1 lb chicken breast, diced
• 2 cups uncooked white rice
• 4 cups chicken broth
• 1 head broccoli, cut into florets
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil and butter in a large skillet over medium heat.
2. 2 Add diced onion and cook until translucent.
3. 3 Add minced garlic and cook for another minute.
4. 4 Stir in diced chicken, thyme, salt, and pepper; cook until chicken is browned.
5. 5 Add uncooked rice and stir to coat with the oil and chicken mixture.
6. 6 Pour in chicken broth and bring to a boil.
7. 7 Reduce heat to low, cover, and simmer for 15 minutes.
8. 8 Stir in broccoli florets and cover for another 5 minutes.
9. 9 Stir in heavy cream and cheddar cheese until creamy and well combined.
10. 10 Serve hot and enjoy!

Equipment

• Large skillet with lid

Variations

• Add mushrooms or bell peppers for extra veggies.
• Use cauliflower rice for a low-carb option.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use almond milk in place of heavy cream for a lighter version.

Pairings

• Pairs well with a chilled Chardonnay or an IPA.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Feel free to add a dash of cayenne for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain creaminess.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk.

Serving Suggestions

• Pair with a crisp green salad or garlic bread for a complete meal.

FAQ