One Pan Broccoli Cheddar
Chicken + Rice
When the feeling for broccoli cheddar soup hits you but you also want some comfort of jasmine rice and protein from chicken…well, you make this recipe.
This One Pan Broccoli Cheddar Chicken + Rice is a huge hit with kids, adults and everyone in between. Let the title says, it cooks up in one pan, so less dishes – always a win for the dishwasher in your household. Plus, it makes excellent leftovers – think comforting lunch.
Not too much dairy.
Let’s talk cheese and milk. This recipe doesn’t go overboard at all. This is something in other recipes I’ve noticed. The amount of cheese and milk is crazy – like why does it need heavy cream to make everything better. It doesn’t. You can make recipes creamy without a million extra calories of dairy.
I used unsweetened coconut milk along with butter and sharp cheddar cheese. It’s not heavy, yet it’s creamy. The sharp cheddar gives you that perfect bite of cheese you need without being gut bloating and leading you to unzip your pants (you know it happens). I know some of you don’t understand my unsweetened coconut milk trick – that’s fine. And for the record, you won’t taste the coconut at all. If you don’t like it, use low fat milk. Trust me and trust the process.
My favorite kitchen tools I used in this recipe
All the ingredients you will need
- olive oil
- chicken breast
- salt and pepper
- dried thyme
- fresh parsley (optional)
- jasmine rice
- unsweetened coconut milk or low fat milk
- sharp cheddar cheese
- chicken bone broth
- broccoli
- shallots
More One Pan recipes you should try
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
One Pan Broccoli Cheddar Chicken + Rice
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Mouth watering broccoli cheddar soup but with chicken and rice…all cooked in one pan. So good.
Ingredients
- 2 tablespoons olive oil, divided
- 4 chicken breasts, cut in half to make them thin
- salt and black pepper
- 2 tablespoons salted butter
- 2–4 shallots, thinly sliced
- 4–6 garlic cloves, smashed and roughly chopped
- 1 tablespoon dried thyme
- 1 cup jasmine rice
- 2 cups chicken bone broth
- 1/2 cup water
- 1 8oz. can unsweetened coconut milk or 8 oz. low fat milk
- 2 cups broccoli, cut into small bite sized pieces
- 3/4 cup sharp cheddar cheese, grated/shredded
- 2 tablespoons fresh parsley, finely chopped (optional)
Instructions
- Place an enamel or cast iron skillet/casserole pan (with a lid) on medium high heat. Drizzle in 1 tablespoons olive oil.
- Sprinkle each chicken breast with salt and black pepper on both sides. When the pan is hot, add the chicken in an even layer, giving them some room between them so the bottom side touches the pan to create a nice sear and browning effect. Let brown on the first side for 4-6 minutes or until nicely browned. Flip over and cook for 3 minutes and remove to a plate. Repeat if needed to sear the remaining chicken.
- Turn the heat to medium low. Add in the remaining 1 tablespoons olive oil, butter, shallots, garlic and thyme. Mix with a wooden spoon or spatula and cook for 4 minutes until the garlic smells amazing and the shallots are softened.
- Pour in the rice and toss to coat. Add in the chicken bone broth and water. Turn the heat to low and put the lid on the pan. Cook for 12 minutes.
- Remove the lid and stir in the coconut milk, broccoli and seared chicken. Place the lid back on the pan for 2-4 minutes or until the rice is fully cooked. Sprinkle the grated sharp cheddar cheese on top along with the parsley. Place the lid back on until you are ready to serve.
Notes
- Note that the chicken might not fully cooked in step 2. No need to sample it at this point. It will finish cooking when you add it back at the end.
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: stove top
- Cuisine: dinner
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