One-Pan Cheesy Chicken & Broccoli

Video

Makes 4 servings

Prep Time: 10 minutes

Total Time: 40 minutes

Ingredients

• 1 Tablespoon olive oil

• 1 cup chopped onion (about 1 small onion or ½ large onion)

• ¾ pound boneless, skinless chicken breast or thighs, cut into small cubes

• 2 – 3 cloves garlic, minced

• ½ cup uncooked white rice

• 1 (10 oz) can cream of chicken soup

• 1¼ cups chicken broth or water

• 1½ cups broccoli florets, fresh or frozen

• 1½ cups shredded cheese (cheddar or other melting cheese), divided

• 2 Tablespoons fresh parsley, chopped kosher salt, to taste ground black pepper, to taste

Directions

• Heat the olive oil in a large, oven-safe pan over medium heat. Add the chopped onion and cook for 2 – 4 minutes, until the onions have softened and are translucent.

• Add the cubed chicken, season with salt and pepper, and cook for 3 – 5 minutes.

• Add the garlic and cook for another minute, or until aromatic.

• Add the rice and cook for 2 – 3 minutes to lightly toast the rice.

• Add the cream of chicken soup and the chicken broth or water, and stir to combine. Bring the rice mixture to a boil, then reduce to a simmer. Cover with a lid and cook for 10 – 12 minutes, or until the rice is fully cooked (stir occasionally and check about halfway through to see if you need to add more broth or water, and to make sure that the rice is not sticking). Taste and adjust the seasoning if needed.

• Add the broccoli florets and half of the shredded cheese, and stir to combine. Cook for 1-2 more minutes or until the broccoli softens slightly.

• Remove the pan from the heat and top with the remaining cheese. Place the pan under the broiler for a few minutes, until the cheese melts and starts to brown a little.

• Garnish with chopped parsley.

bon appetit