Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1.5 cups long-grain white rice
  • 3 cups fresh broccoli florets, bite-sized
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2.5 cups shredded sharp cheddar cheese, divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions:

  1. Melt 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Season chicken cubes with salt and pepper. Sear until the exterior is golden, about 5 minutes. Remove chicken and set aside.
  2. In the same skillet, melt 2 tablespoons of butter. Add the diced onions and cook until translucent. Stir in the dry rice and minced garlic, toasting for 2 minutes until the rice is fragrant and nutty.
  3. Stir in the chicken broth, whole milk, paprika, and onion powder. Return the chicken to the skillet. Bring to a simmer, then cover and reduce heat to low, or transfer to a 375°F (190°C) oven for 15 minutes.
  4. Uncover and fold in the fresh broccoli florets and 1.5 cups of the shredded cheddar cheese. Replace the cover and continue to cook for another 10-15 minutes until the rice is tender and the liquid is absorbed.
  5. Remove the cover, sprinkle the remaining 1 cup of cheddar cheese over the top. Broil for 2-3 minutes until the cheese is bubbly and slightly browned. Let rest for 5 minutes before serving.