Description
A one-pan dinner that combines chicken, rice, broccoli, and cheddar for a creamy, family-friendly meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups broccoli florets, fresh or frozen
- 1 cup uncooked rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium heat in a large skillet or pot.
- Add the diced chicken to the skillet. Season with garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the uncooked rice to coat with the chicken.
- Pour in the chicken broth and cream of chicken soup, stirring until well combined.
- Fold in the broccoli florets, ensuring even distribution.
- Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
Notes
Browning the chicken adds flavor. Covering while simmering ensures even cooking. Add cheese off the heat to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg