creamy chicken and rice with broccoli

Ingredients creamy chicken and rice with broccoli

3 tbsp. olive oil
1 lb. boneless skinless chicken breasts fat trimmed and cut into bite size chunks
1/2 onion diced
2 cloves garlic minced
1 cup uncooked long grain rice (I only had Jasmine rice so that's what I used)
2 cups chicken broth (I used unsalted)
2 cups fresh broccoli florets
1 tbsp. butter
1 tbsp. flour
1 cup milk
to taste salt and pepper
1 1/2 cups shredded cheddar cheese divided

how to make creamy chicken and rice with broccoli

Heat 2 tbsp. of the oil in a large skillet with a lid. Once warm add the onion and cook until translucent, 3-5 minutes.

Add in the chicken. Brown the chicken pieces, stirring often. The chicken doesn't have to be completely cooked through, because it will continue to cook with the rice, but the outside should be entirely browned.

Once browned, move the chicken pieces to the edge of the pan and add the remaining tbsp. of oil. Add the rice and the garlic. Cook them in the oil for 1-2 minutes, stirring often...this will cut out some of the starchiness.

Add the broth and increase the temperature to bring to a boil. Once at a boil, decrease the heat to low and cover the pan with a lid.

Simmer for about 10 minutes, then stir in the broccoli florets (Cutting them small with help to make sure the broccoli is soft at the end). Cover again with the lid and simmer an additional 10 minutes.

Once you add the broccoli in, start making the roux in a separate saucepan. Melt the butter on medium heat and slowly whisk in the flour in stages until it is all added. Mixture will be thick.

Slowly whisk in the milk, a little at a time until it is all combined.

Season to taste and allow to simmer for a couple minutes, stirring often.

Remove from heat and add 1 cup of the shredded cheese to the sauce, stirring until it is all melted. About this time, the rice should be done cooking and the broccoli should be tender.

Stir in the cheese sauce to the rice mixture.

Top with the remaining 1/2 cup of cheese. Place the lid back on the pan until the cheese on top has melted, about 2 minutes.