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Ingredients
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, diced
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups long-grain white rice, uncooked
- 2 cups chicken broth
- 1½ cups half-and-half or whole milk
- 2 cups broccoli florets, chopped small
- 2 cups sharp cheddar or mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Melt butter with the olive oil in a large skillet over medium heat. Add chicken, then season with salt and pepper, cooking until seared on all sides, about 5 minutes.
- Add onion and cook until softened, about 3 minutes.
- Add garlic and rice, and cook until garlic is fragrant, about 1 minute.
- Pour in chicken broth, milk and cream, stirring to combine. Bring mixture to a gentle simmer and reduce heat to low.
- Cover and cook, stirring occasionally, until rice is almost tender and most of the liquid is absorbed, about 12-15 minutes.
- Stir in chopped broccoli, cover, and cook until the broccoli is tender and rice is fully cooked, another 5-7 minutes.
- Remove from heat. Stir in cheddar and Parmesan cheese until fully melted. Garnish with parsley, and serve.
NUTRITION FACTS
PER SERVING
Calories: 669
Protein: 48.4g
Carbohydrate: 49.4g
Fiber: 2.2g
Total Fat: 30.1g
Saturated Fat: 15.1g
Cholesterol: 157mg
Calcium: 497mg
Sodium: 1,054mg
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