Description
This Cheesy Broccoli Chicken Skillet Recipe is a delicious and easy weeknight dinner featuring tender chicken, creamy rice, and nutritious broccoli all cooked together in one skillet and topped with melted cheese for a comforting, hearty meal.
Ingredients
Protein and Vegetables
- 1 lb. chicken thighs, cut into bite size pieces
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli, finely chopped
Grains and Dairy
- 1 cup white rice
- 1/2 cup sour cream
- 1 1/2 cups cheese, shredded (divided)
Liquids
- 2 cups chicken stock
- 1 tbsp olive oil
Seasonings
- 1/2 tsp salt (divided)
- 1/4 tsp black pepper (divided)
- pinch red pepper flakes
Instructions
- Cook Chicken and Onion: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with half the salt and pepper, then add the chicken and diced onion to the skillet. Cook until the chicken is lightly browned and cooked through and the onion is tender, about 6 minutes.
- Add Garlic, Rice, and Broccoli: Stir in the minced garlic, uncooked rice, chopped broccoli, remaining salt and pepper, and red pepper flakes. Mix well to combine all ingredients evenly in the skillet.
- Simmer with Chicken Stock: Pour the chicken stock into the skillet and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 17 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Incorporate Sour Cream and Cheese: Remove the skillet from heat briefly and stir in the sour cream along with 1/2 cup of the shredded cheese until the mixture becomes creamy and smooth.
- Melt Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheese on top of the skillet mixture. Place the lid back on and return to low heat for about 2 minutes until the cheese melts completely. Serve warm and enjoy your comforting cheesy broccoli chicken skillet!
Notes
- Use boneless, skinless chicken thighs for tender and juicy pieces that won’t dry out during cooking.
- Chop broccoli finely to ensure it cooks thoroughly and mixes well with the rice.
- If you prefer a spicier dish, increase the red pepper flakes slightly.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove or microwave.
- For a lower fat option, substitute sour cream with Greek yogurt and use reduced-fat cheese.
