Cheesy Chicken and Broccoli Rice

over head shot of chicken broccoli rice in casserole dish with wooden spoon diving in

5 from 7 votes

This Cheesy Chicken and Broccoli Rice is loaded with juicy chicken, crispy bacon, tender broccoli and plenty of cheddar. An easy family dinner made in one pot.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Main Course

Cuisine: Universal

Servings: - 5

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Casserole Dish & Wooden Spoon
Slotted Spoon & Side Dish (to remove bacon)
Jug (for stock and milk)
Cheese Grater
Serving Spoon

Ingredients

7oz / 200g Bacon, diced
1/2 tsp EACH: Onion Powder, Garlic Powder, Salt, Black Pepper (to season chicken)
1.3lb / 600g boneless skinless Chicken Thighs, diced into large bite sized pieces
1 1/2 cups uncooked Long-Grain Rice
2 1/2 cups / 600ml Chicken Stock
2 cups / 480ml Milk, leave at room temp (see notes)
1/2 cup / 120ml Double/Heavy Cream leave at room temp
2 tbsp finely diced Fresh Chives
2 tsp Dijon Mustard
1x 14oz/400g head of Broccoli, cut into bite-sized florets (approx 9oz/250g)
1 1/2 cups / 150g Cheddar Cheese, grated
Olive Oil, as needed
Salt & Black Pepper, to taste

Instructions

Bacon: Add the bacon to a large pot/casserole dish. Turn the heat to medium and fry until crisp with the fat rendered. Remove with a slotted spoon (leaving the fat behind) and place in a dish to the side.
Chicken: Coat chicken pieces in 1/2 tsp onion powder, garlic powder, salt and black pepper. Turn the heat to medium-high and place the chicken in the leftover bacon fat (add a drizzle more oil if needed). Leave to fry until golden, then flip and fry until golden on the other side. The main goal here is to brown the chicken; you want it mostly cooked through, but it'll continue cooking when the rice is added (3-4 mins each side should be fine).
Rice: Turn the heat back down to medium and stir in the rice. Pour in the chicken stock, milk and cream, then add the dijon mustard and chives. Give it all a good stir, scraping off any flavour from the bottom of the pan. Bring to a gentle simmer.
Broccoli: After 10 minutes, you should notice the sauce thickening and the rice softening. At this point, add in the broccoli florets and continue cooking until the sauce fully thickens (but is still saucy), the rice is cooked, and the broccoli is fork-tender. Keep the broccoli submerged in the liquid as best you can. This should take another 4-6 minutes or so.
Serve: You won't have too much liquid, but if the sauce overthickens, just add a touch more stock to loosen it up/cook through the rice as needed. Stir through the cheddar and crispy bacon, then season to taste (generously if needed).

Video

Notes

a) Chicken - Chicken thigh is great because it's more tender than breast. It's also fattier, so it injects more flavour. Having said that, you can use breast if that's all you have.

b) Milk/Cream - This cream is important to keep the sauce; without it, the sauce risks being too thin/watery. I use semi-skimmed milk, as I find it makes a good balance with regards to the richness of the sauce. Don't use skimmed milk; the sauce will be too watery.

c) Storage - Allow to completely cool and tightly cover in the fridge for 3-4 days. Reheat in the microwave or on the stove until chicken is piping hot again.

d) Calories - Whole recipe divided by 5.

Nutrition