Cheesy Broccoli, Chicken, and Rice Skillet
Cheesy Broccoli, Chicken, and Rice Skillet
Ingredients
- 1 pound chicken breast, cut into small pieces
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 tablespoon ranch seasoning
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup jasmine rice, rinsed
- 2 cups broccoli, roughly chopped into smaller pieces
- 1 1/2 cups Colby Jack cheese, shredded, divided
Instructions
- 1
Melt the butter in a large skillet over medium-high heat.
⏱️ 1 min
- 2
Add the cut chicken and chopped onions to the skillet. Spread them out evenly in the pan.
⏱️ 1 min
- 3
Season the chicken and onions with salt, pepper, paprika, and ranch seasoning. Cook, stirring occasionally, until the chicken is almost cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Stir in the rinsed jasmine rice, chopped broccoli, and chicken broth. Bring the mixture to a boil.
⏱️ 3 min
- 6
Reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 18 minutes, or until the rice is cooked and the liquid has been absorbed.
⏱️ 18 min
- 7
Stir in 1 cup of the shredded Colby Jack cheese until melted and well combined.
⏱️ 1 min
- 8
Top with the remaining 1/2 cup of shredded Colby Jack cheese. Cover the skillet with the lid for a few minutes to allow the cheese to melt, or for extra browning, place the skillet under a broiler for 1-2 minutes (watch carefully to prevent burning).
⏱️ 2 min
- 9
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Broccoli, Chicken, and Rice Skillet
- 1 pound chicken breast, cut into small pieces
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 tablespoon ranch seasoning
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup jasmine rice, rinsed
- 2 cups broccoli, roughly chopped into smaller pieces
- 1 1/2 cups Colby Jack cheese, shredded, divided
Instructions
- 1
Melt the butter in a large skillet over medium-high heat.
⏱️ 1 min - 2
Add the cut chicken and chopped onions to the skillet. Spread them out evenly in the pan.
⏱️ 1 min - 3
Season the chicken and onions with salt, pepper, paprika, and ranch seasoning. Cook, stirring occasionally, until the chicken is almost cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Stir in the rinsed jasmine rice, chopped broccoli, and chicken broth. Bring the mixture to a boil.
⏱️ 3 min - 6
Reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 18 minutes, or until the rice is cooked and the liquid has been absorbed.
⏱️ 18 min - 7
Stir in 1 cup of the shredded Colby Jack cheese until melted and well combined.
⏱️ 1 min - 8
Top with the remaining 1/2 cup of shredded Colby Jack cheese. Cover the skillet with the lid for a few minutes to allow the cheese to melt, or for extra browning, place the skillet under a broiler for 1-2 minutes (watch carefully to prevent burning).
⏱️ 2 min - 9
Serve immediately and enjoy!
⏱️ 1 min