One Skillet Chicken Broccoli and Rice
Servings: 6 1-cup servings
Calories: 256cal
Ingredients
- 2 tablespoons olive oil
- ½ cup onion 1 small onion diced
- 2 cloves garlic finely grated
- 1 cup white long grain rice rinsed and drained
- 1 ¼ cups whole milk
- 1 ¼ cups chicken broth
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups fresh broccoli bite-sized pieces
- 1 cup cooked chicken shredded
- ½ large lemon for serving
- 1 tablespoon fresh parsley chopped
Instructions
- Prep all recipe ingredients (chop, dice, etc).
- In a large, nonstick skillet on medium flame, heat OLIVE OIL until shimmering (about 2 min).
- Add onion and garlic; saute until tender and fragrant (about 3 min).
- Add white rice; continue heating until moisture is removed and rice becomes fragrant and lightly toasted, stirring as needed (about 3 min).
- Add milk, chicken broth, salt, and pepper; stir to combine; adjust flame to HIGH to achieve a gentle boil (takes about 3 minutes).
- Cover skillet, turn flame to medium-low, and allow to simmer for 10 minutes.
- Add broccoli and chicken (but DON’T stir into rice yet - just place them on top of the rice); cover and simmer 10 more minutes.
- Remove lid, toss everything together; squeeze fresh LEMON over entire surface; top with parsley; serve warm.
Notes
The rice in this dish likes to soak up the moisture even after it’s cooked, so before serving, I recommend adding small amounts of milk (or water) to promote creamy consistency during reheat.
Options: use 1% milk if you want to skinny it up...or if you want to go in the opposite direction, top it with your favorite, shredded cheese and cover with lid to melt.
Nutrition
Serving: 1cup | Calories: 256cal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 424mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 32.7mg | Calcium: 91mg | Iron: 0.9mg
