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One-Pan Creamy Chicken and Rice
An old favorite gets a few upgrades! This chicken and rice dish has a creamy Gruyere cheese sauce and fresh broccoli, and it cooks up in just one pan on the stovetop. It's a hearty and comforting dinner.
Prep
15 min
Cook
45 min
Total
1h
Serves
3
Instructions
- 01
Place the chicken breast on a cutting board and cover it with plastic wrap. Using a meat mallet, pound the chicken to about 1/2" thickness. This will ensure it cooks evenly. Season both sides of the chicken with salt and pepper - a few pinches of each on both sides.
- 02
In a 10-inch skillet, heat the olive oil over medium heat. Place the chicken in the pan and cook it on one side for four to five minutes or until it's browned and no longer sticks to the pan. Cook it on the other side for a few minutes or until it's cooked through (165°F). Transfer the chicken to a clean cutting board.
- 03
In the same pan, cook the shallot until it's fragrant, about a minute or so. Add the wine to the pan and stir. As the wine simmers, scrape up any browned bits off the bottom of the pan.
- 04
Add the broccoli florets and stir. Cook the florets for five minutes or until they start to cook down and release their moisture.
- 05
Add the chicken stock and the thyme leaves. Adjust the heat to medium-high and bring the stock to a boil. Add the rice and stir to combine. Lower the heat to medium, cover the pan, and simmer the rice for 20-25 minutes, stirring occasionally, until tender. If needed, you can add up to 1/4 cup of chicken stock if your pan gets too dry before the rice is done.
- 06
While the rice cooks, slice the chicken breast into bite-sized pieces. Once the rice is tender and the liquid in the pan is absorbed, add the chicken to the pan and stir to combine. Add the cream and cheese. Stir until the cheese has melted. If needed, add another tablespoon of cream to thin the sauce if yours is too thick.
Nutrition
per serving · 1 serving
- Calories
- 537
- Protein
- 36.2g
- Carbs
- 30.9g
- Fat
- 29.9g
- Fiber
- 6.3g
- Sugar
- 8.1g
- Sat. fat
- 12.2g
- Sodium
- 484.1mg
- Cholesterol
- 112.4mg
Variations & swaps
Variations
- Chicken: To make it even easier, you can use leftover cooked chicken (rotisserie chicken would be great). Skip the chicken cooking step, and start with the shallot. Wait to add the cooked until after you’ve cooked the rice. You can also use the same amount of chicken thighs instead of chicken breasts.
- Shallot: You can use the same amount of finely chopped onion instead of shallot. White, yellow, or red onion will work.
- Broccoli: I think this recipe would work great with mushrooms. If you try this, be sure to cook them until they release their moisture. This will give them a meaty texture that’s not rubbery.
- Rice: You can swap the white long-grain rice for brown rice, but the cooking time may take longer (and you might need to add a bit more chicken stock).
- Cheese: For a more old-school version, swap the Gruyere cheese for cheddar cheese.
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