One-Pot Chicken with Broccoli and Rice
By Cecelia JenkinsPublished on October 12, 2017
Time
1¼ hours
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 4 tablespoons unsalted butter 1 onion, chopped2 garlic cloves, minced1 ½ cups long-grain white rice 4 cups chicken broth 12 ounces broccoli florets, cut into 1-inch pieces6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)1 ounce Parmesan cheese, grated (½ cup)
Before You Begin
Our favorite white rice is Lundberg Organic Long-Grain White Rice.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add chicken, skinned side down, and cook until browned, about 5 minutes. Transfer chicken to plate, browned side up.
- Melt remaining 2 tablespoons butter in now-empty pot over medium-high heat. Add onion, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook until onion is just softened, about 3 minutes, scraping up any browned bits. Stir in rice and cook until edges of rice begin to turn translucent, about 2 minutes.
- Stir in broth and bring to boil. Reduce heat to medium-low and simmer, uncovered, until nearly all liquid is absorbed, about 12 minutes, stirring occasionally.
- Off heat, stir in broccoli, cheddar, and Parmesan. Scrape down sides of pot with rubber spatula. Top rice mixture with chicken, browned side up, and add any accumulated chicken juices from plate. Transfer to oven and bake, uncovered, until chicken registers 160 degrees, about 20 minutes. Let cool for 10 minutes before serving.
Time
1¼ hoursYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped
2 garlic cloves, minced
1 ½ cups long-grain white rice
4 cups chicken broth
12 ounces broccoli florets, cut into 1-inch pieces
6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
1 ounce Parmesan cheese, grated (½ cup)
Test Kitchen Techniques
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped
2 garlic cloves, minced
1 ½ cups long-grain white rice
4 cups chicken broth
12 ounces broccoli florets, cut into 1-inch pieces
6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
1 ounce Parmesan cheese, grated (½ cup)
Test Kitchen Techniques
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped
2 garlic cloves, minced
1 ½ cups long-grain white rice
4 cups chicken broth
12 ounces broccoli florets, cut into 1-inch pieces
6 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
1 ounce Parmesan cheese, grated (½ cup)
Test Kitchen Techniques
Why This Recipe Works
While condensed soup is the backbone of this classic casserole combo—it’s both convenient and a good binder—our updated one-pot version canned the can. Switching from a casserole dish to a Dutch oven, we first browned chicken breasts to give them nice color and more flavor, stopping short of cooking them all the way through. Setting them aside, we gave the rice a head start on the stovetop before stirring in broccoli along with cheddar and Parmesan cheeses to create a creamy, cohesive mixture. We then arranged the parcooked chicken on top of the mixture and transferred the pot to the oven, where the chicken cooked through, the raw broccoli turned a deep emerald green (not brown and mushy), and the rice cooked perfectly.
Before You Begin
Our favorite white rice is Lundberg Organic Long-Grain White Rice.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add chicken, skinned side down, and cook until browned, about 5 minutes. Transfer chicken to plate, browned side up.
- Melt remaining 2 tablespoons butter in now-empty pot over medium-high heat. Add onion, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook until onion is just softened, about 3 minutes, scraping up any browned bits. Stir in rice and cook until edges of rice begin to turn translucent, about 2 minutes.
- Stir in broth and bring to boil. Reduce heat to medium-low and simmer, uncovered, until nearly all liquid is absorbed, about 12 minutes, stirring occasionally.
- Off heat, stir in broccoli, cheddar, and Parmesan. Scrape down sides of pot with rubber spatula. Top rice mixture with chicken, browned side up, and add any accumulated chicken juices from plate. Transfer to oven and bake, uncovered, until chicken registers 160 degrees, about 20 minutes. Let cool for 10 minutes before serving.
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