One Pan Creamy Chicken & Broccoli Rice
Servings: 4
Ingredients
- 1 ½ tsp sea salt
- ½ tsp black pepper
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- ¼ tsp smoked paprika
- 4 medium chicken breasts pat dry and cut into 1-2 inch cubes
- 1 ½ cups full fat coconut milk or whole milk
- 1 ½ cups bone broth meat stock, or water
- ¼ cup nutritional yeast or ½ cup shredded cheese of choice
- 2 tbsp friendly fat to cook in such as butter olive oil, coconut oil, tallow, lard (I like using half butter and half olive oil)
- 1 small onion diced
- 3 cloves of garlic minced
- 1 cup long grain white rice
- 4 cups broccoli florets
- Sea salt and pepper to taste. If your broth was seasoned taste it first to see if you need seasoning.
Instructions
- In a small bowl, whisk the salt, pepper, onion powder, garlic powder, and paprika, and toss this with the cubed chicken to coat. Set this aside.
- Measure the coconut milk, broth, and nutritional yeast into a 4 cup liquid measuring cup, and whisk to combine. Set this aside.
- Melt the friend fat for cooking in a large skillet or braiser over medium high heat. Add the onion with a small pinch of sea salt and cook for a few minutes until soft and sweet, and starting to get some color.
- Add the seasoned chicken cubes and the garlic, stir to combine, and cook to brown the outside of the chicken cubes. The goal here is not to cook the chicken all the way through. It should still be pink in the middle so it doesn’t over cook while the rice is cooking later. This browning should take less than 5 minutes.
- Once the chicken looks seared, but still pink in the middle, stir in the liquid mixture of milk/broth/nutritional yeast and the rice. Bring this to a simmer, stirring here and there so the rice doesn’t stick.
- Bring the heat down to low, add a lid to the skillet or braiser, and cook about 15 minutes, stirring every so often to ensure the rice doesn’t stick to the bottom. When the rice is about done cooking, add the broccoli florets, stir to combine, and put the lid back on for a few minutes for the broccoli to gently cook. We like our broccoli to have a “bite” to it, more of a crisp-tender texture. If your crew likes it softer, add it earlier and cook it longer. If you need to add a little more liquid, you can add splashes of water or broth to help the broccoli steam more.
- Taste the skillet for seasoning, and serve immediately. Leftovers can be served in a thermos for school or work, or warmed through stovetop for a quick lunch or dinner!
Notes
- Change up the broccoli! You can swap for chopped baby spinach for a super flavor free and texture free veggie. Finely chopped cauliflower (or riced cauliflower) blend in super good too. You could use asparagus in the spring as well!