One Pan Cheesy Chicken and Broccoli

One-Pan Cheesy Chicken & Broccoli

Makes 4 servings
Prep Time: 10 minutes
Total Time: 40 minutes

1 Tablespoon olive oil
1 cup chopped onion (about 1 small onion or ½ large onion)
¾ pound boneless, skinless chicken breast or thighs, cut into small cubes
2 – 3 cloves garlic, minced
½ cup uncooked white rice
1 (10 oz) can cream of chicken soup
1¼ cups chicken broth or water
1½ cups broccoli florets, fresh or frozen
1½ cups shredded cheese (cheddar or other melting cheese), divided
2 Tablespoons fresh parsley, chopped
kosher salt, to taste
ground black pepper, to taste

Heat the olive oil in a large, oven-safe pan over medium heat. Add the chopped onion and cook for 2 – 4 minutes, until the onions have softened and are translucent.
Add the cubed chicken, season with salt and pepper, and cook for 3 – 5 minutes.
Add the garlic and cook for another minute, or until aromatic.
Add the rice and cook for 2 – 3 minutes to lightly toast the rice.
Add the cream of chicken soup and the chicken broth or water, and stir to combine. Bring the rice mixture to a boil, then reduce to a simmer. Cover with a lid and cook for 10 – 12 minutes, or until the rice is fully cooked (stir occasionally and check about halfway through to see if you need to add more broth or water, and to make sure that the rice is not sticking). Taste and adjust the seasoning if needed.
Add the broccoli florets and half of the shredded cheese, and stir to combine. Cook for 1-2 more minutes or until the broccoli softens slightly.
Remove the pan from the heat and top with the remaining cheese. Place the pan under the broiler for a few minutes, until the cheese melts and starts to brown a little.
Garnish with chopped parsley.

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