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Cheesy Broccoli Chicken and Yellow Rice
Ash Tyrrell

Cheesy Broccoli Chicken and Yellow Rice

I made this cheesy broccoli chicken with yellow rice on a night when I wanted something warm, filling, and low on cleanup. One skillet later, I had golden rice, tender chicken, and melted cheddar pulling everything together
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons cooking oil divided – I split this so the chicken and the onion each get their own turn to brown properly instead of steaming in a crowded pan
  • 1 ½ pounds chicken tenders – cut into bite-sized pieces if you want faster cooking and easier serving
  • 1 cup chopped onion – yellow onion gives the best mellow sweetness once it softens
  • ½ teaspoon minced garlic – fresh garlic beats the jarred stuff here since the flavor is more rounded
  • 2 ½ cups water – this is what the rice cooks in so don't skimp on the amount or the rice turns out crunchy
  • 1 package 8 ounces yellow rice mix – I like using a seasoned yellow rice blend since it saves time on spices
  • 1 package 10 ounces broccoli florets – fresh or thawed frozen both work, but avoid using frozen broccoli straight from the freezer since it releases too much water into the rice
  • 1 cup shredded cheddar cheese – grate a block of cheddar yourself instead of using the bagged kind since fresh-grated cheese melts smoother and tastes sharper

Method
 

  1. Heat one tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5 minutes, stirring occasionally, until they're nicely browned on the outside. Remove the chicken from the pan and set it aside on a plate.
  2. Add the remaining tablespoon of oil to the same skillet. Toss in the chopped onion and garlic, cooking for around 4 minutes until they turn soft and fragrant. Scrape up any browned bits stuck to the bottom of the pan, since that's where a lot of flavor hides.
  3. Pour in the water and bring it to a boil, then stir in the yellow rice mix. Once it returns to a boil, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes. This gives the rice time to soften and soak up all that oniony flavor.
  4. Once the rice has simmered, layer the broccoli florets and browned chicken right on top. Cover the pan again and cook for another 5 minutes, just until the broccoli turns bright green and everything is heated through.
  5. Sprinkle the shredded cheddar evenly over the top of the skillet. Cover it, remove the pan from the heat, and let it sit for about 5 minutes. The residual heat melts the cheese into gooey perfection without overcooking anything underneath.

Notes

  • I always let the chicken sit untouched for a minute or two while browning, since flipping it too soon keeps it from getting that golden crust
  • I taste the rice liquid before covering the pan and add a pinch of salt if it seems flat
  • I cut my broccoli florets a little smaller so they cook evenly with the rice underneath
  • I let the dish rest with the lid on after adding the cheese instead of rushing to serve it, since that resting time makes the cheese extra creamy
  • I use a nonstick or well-seasoned skillet so the rice doesn't stick to the bottom during the simmer