The classic combination of chicken, broccoli, and a starch in a single dish has become something of a comfort food to me…it reminds me of my early adult years more than my childhood though. I think the broccoli, chicken, and rice or noodles combination must have peaked in popularity in the early 1990’s, but I have nothing but anecdotal proof of it.
Although there are a lot of variations of chicken, broccoli, and rice, many of them are in the form of an oven baked casserole. This version can be completed in a single skillet on the stove top making it an easy, quick dish.
I used to make this dish with instant white minute rice, but now I usually use a “instant” brown rice instead. According to studies, not only does regular brown rice has more health benefits than white rice, but brown rice retains its health and nutritional benefits when it is in instant form. White rice, on the other hand, looses a lot of its nutritional benefits when made into instant rice. Caution: Do not try to make this recipe with regular uncooked brown rice or any other rice that takes more than 10 minutes or so to cook. You can par cook rice or purchase it already par cooked and just finish cooking it in this dish.
Easy Cheesy Chicken and Broccoli Rice Skillet
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 lb. boneless, skinless chicken breasts cut into 1 or so inch pieces
- seasoned salt, to taste
- 16 oz. low-sodium chicken stock
- 2 c. instant brown or white rice, uncooked
- 10 oz. frozen chopped broccoli, thawed
- salt, to taste
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1/2 c. milk
- 8 oz. grated cheddar cheese ( sharp works well)
- pepper, to taste
Instructions
- In a heavy-bottomed large skillet,heat olive oil and 1 tTsp. butter on medium-high.
- Add chicken once butter has completely melted.
- Season chicken with desired amount of seasoned salt.
- When the chicken is completely cooked, about 5 to 7 minutes, stir in the stock.
- When stock reaches a boil, stir in rice.
- If using brown rice, cook for 5 minutes.
- Top with broccoli and cover skillet.
- Remove from heat.
- In a small pot,make a cheese sauce by melting the other 2 Tbsp. butter.
- Add the flour and cook for a couple of minutes to cook out the flour taste.
- Gradually whisk in the milk, stirring until smooth.
- Add additional milk if it is too thick.
- Stir in grated cheese until melted and incorporated.
- Add pepper to taste.
- After the skillet has been of the heat for 10 minutes, stir in the cheese sauce until it is well blended with the rice, chicken, and broccoli.
- Serve warm.