Ingredients
- 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup long-grain white rice
- 2¼ cups low-sodium chicken broth
- 3 cups broccoli florets (about 1 medium head)
- 2 cups shredded sharp cheddar cheese, divided
- ¼ cup sour cream (optional, for extra creaminess)
Instructions
- Brown the chicken. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook 4 minutes, until lightly golden — it will finish cooking in the broth.
- Soften the aromatics. Add the onion and cook 2 minutes until softened. Stir in the garlic, smoked paprika, salt, and pepper; cook 30 seconds until fragrant.
- Add rice and broth. Stir in the rice and chicken broth, scraping up any browned bits. Bring to a boil.
- Simmer. Reduce the heat to low, cover with a tight lid, and simmer 10 minutes.
- Steam the broccoli. Scatter the broccoli florets over the top — don't stir them in — cover again, and cook 5 minutes more, until the rice is tender and the broccoli is bright green.
- Cheese it up. Stir in the sour cream (if using) and 1 cup of cheddar. Sprinkle the remaining cheese over the top, cover 2 minutes to melt, and serve straight from the pan.
💡 One-pan tips
A tight-fitting lid matters — escaping steam is the enemy of perfectly cooked rice. Cut the broccoli into small, even florets so they steam through in 5 minutes. Shred your own cheddar for the smoothest melt. Swap in cauliflower or green beans for the broccoli, or stir in a can of Rotel with the broth for a Tex-Mex twist. Leftovers reheat well for 3 days with a splash of broth.
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