Description
This Cheesy Chicken, Broccoli, and Rice is a comforting one-pot meal combining tender shredded chicken, fresh broccoli florets, creamy cheese sauce, and fluffy rice. The dish is cooked stovetop in a Dutch oven or pot, making it an easy weeknight dinner that’s both hearty and flavorful with a perfect balance of savory, creamy, and cheesy elements.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
Rice & Liquids
- 1 cup uncooked long grain white rice
- 3 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup heavy/whipping cream
Main Ingredients
- 2 cups cooked chicken (rotisserie preferred), shredded or chopped
- 2 cups broccoli florets, cut into small pieces
- 1.5 to 2 cups grated cheddar cheese
- Salt and pepper, to taste
Instructions
- Prep Ingredients: Grate the cheddar cheese (1.5 cups for mixing, reserve up to 2 cups if you want a melted cheese topping). Chop onion, mince garlic, shred or chop the cooked chicken, and cut broccoli into small florets.
- Sauté Aromatics: Heat olive oil, butter, and onion in a pot or Dutch oven over medium-high heat. Sauté the onion for 4-5 minutes until softened and translucent.
- Add Garlic, Seasoning & Rice: Stir in minced garlic, Italian seasoning, and uncooked rice. Cook while stirring frequently for about one minute to toast the rice slightly and bring out flavor.
- Add Broth and Worcestershire: Pour in the chicken broth and Worcestershire sauce and bring mixture to a boil over high heat. Once boiling, stir, cover the pot, then reduce heat to medium-low and cook for 15 minutes to allow rice to cook through.
- Add Cream, Chicken & Broccoli: Stir in heavy cream, shredded chicken, and broccoli florets. Cover the pot again and cook for another 5 minutes or until broccoli is tender and rice is fully cooked but not mushy. The liquid will remain slightly saucy and will thicken as it cools.
- Mix in Cheese & Season: Stir in 1.5 cups of grated cheddar cheese until melted and combined. Taste and season generously with salt and pepper.
- Optional Melted Cheese Topping: For an extra cheesy finish, sprinkle the reserved half cup of cheddar on top and allow it to melt for a few minutes before serving.
Notes
- Use rotisserie chicken for convenience and best flavor, but leftover cooked chicken or store-bought cooked chicken works well.
- Long grain white rice is recommended for the best texture; avoid quick-cooking or instant rice.
- If the rice is undercooked but the liquid is gone, add a splash more broth or water and cook a few minutes longer.
- The sauce will thicken as it cools, so serve warm for the best creamy consistency.
- Adjust salt and pepper to taste carefully since cheese and broth already contain salt.
