Cheesy Chicken and Broccolini Rice
Servings: 6
Calories: 671kcal
Cheesy Chicken and Broccolini Rice is a comforting, hearty meal made with simple, low-cost ingredients. It’s stress-free, easy to prep and, because it’s made in just one pan, it means there’s virtually no washing up.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ tsp salt, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried oregano, thyme or Italian mixed herbs (Italian seasoning)
- 330 g arborio rice
- 1 litre chicken stock
- 125 ml thickened (whipping/heavy) cream (optional) (see note 1)
- 1 bunch broccolini (tenderstem broccoli), cut into bite-sized pieces, or 1 small head of broccoli, cut into florets
- 250 g freshly grated cheddar
- 50 g freshly grated parmesan, plus extra to finish
- 1 tbsp freshly chopped flat-leaf parsley, to garnish
Instructions
- Cook the onion and garlic – Heat the olive oil in a large heavy-based pan over medium–high heat.
- Add the onion and garlic and cook, stirring, for 1–2 minutes until fragrant.
- Add the chicken – Add the chicken, salt and pepper. Cook, stirring, for 3–5 minutes until golden.
- Add the spices, rice and cream – Stir through the sweet paprika, onion powder and oregano, followed immediately by the arborio rice, chicken stock and cream.
- Bring to a simmer, cover and reduce the heat to low so that it is just simmering. Cook for 15 minutes, stirring once halfway through.
- Add the broccolini – Scatter the broccolini or broccoli over the surface of the rice and chicken mixture and stir gently to combine. Cover again and cook for a further 5 minutes.
- Make it cheesy! – Remove the pan from the heat and stir through the cheddar and parmesan. Put the lid back on to melt the cheese for a further 2 minutes.
- Serve – Sprinkle with the extra parsley and parmesan and serve immediately!
Notes
Note 1 – I love adding cream for an extra indulgent, creamy finish but it is not essential. You can achieve a similarly silky, creamy result even without cream thanks to the starches in the arborio rice and with the cheese added at the end.
Make Ahead
Veggies – Wash and cut the broccolini (tenderstem broccoli) or broccoli into bite-sized pieces. Ensure it is completely dry and refrigerate it in an airtight container for up to 3–4 days (or longer depending on the freshness to start with). A single sheet of paper towel on the bottom of the container will help to absorb extra moisture and keep the veg fresh, ready for when you need it. Chicken – Cut the chicken ahead of time and store it in an airtight container for up to 2 days (or the use-by date), so that it is ready to go. Less prep = easier mealtimes!Leftovers
Cheesy Chicken and Broccolini Rice can be refrigerated for up to 2 days in an airtight container. It’s best reheated in the microwave to prevent the chicken and rice drying out. Reheat until piping hot and serve immediately.Recipe source
This recipe is inspired by Jo Cooks One Pot Cheesy Chicken Broccoli Rice Casserole. I love Jo’s recipes and as soon as I saw this one, I knew I wanted to make my own version of it. Jo uses canned chicken soup and regular rice in her recipe. My main adaptations were using cream, arborio rice and the addition of parmesan. You can view the original recipe here.Nutrition Facts
Cheesy Chicken and Broccolini Rice
Amount per Serving
Calories
671
% Daily Value*
Fat
33
g
51
%
Saturated Fat
16
g
100
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
155
mg
52
%
Sodium
927
mg
40
%
Potassium
535
mg
15
%
Carbohydrates
54
g
18
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
38
g
76
%
Vitamin A
1068
IU
21
%
Vitamin C
3
mg
4
%
Calcium
436
mg
44
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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