Ready in just under an hour, this one pan meal is sure to please everyone! Flavorful chicken, creamy rice and broccoli with a layer of cheese and crunchy crackers on top makes for a delicious weeknight meal!
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onion and saute for 3-5 minutes, or until soft.
Toss the chicken breasts in the salt, black pepper, dried thyme, paprika and garlic. Add the chicken to the pan and brown for around 3-4 minutes. Flip the chicken over and cook for an additional few minutes. Add ¼-½ cup of broth as the chicken is cooking on the this side to help keep the bottom of the pan from burning. Continue browning the chicken until it is cooked through and the temperature reads 165 °F (74 °C) on a meat thermometer. Remove the chicken from the pan along with any pan juices and set it aside.
Melt the remaining tablespoon of butter in the pan and add the rice. Use a spoon or spatula to brown the rice in the butter for about a minute. Add 2 cups of chicken broth to the pan so the rice is covered with liquid. Once the liquid begins to simmer, lower the heat and cover the pan for 10-12 minutes.
If the broccoli florets are not already cut small, chop them into small pieces. Uncover the pan and mix in the broccoli, milk, lemon juice, thyme and garlic. Add the chicken back to the pan and cover for an additional 2 minutes, or until the rice is tender.
Uncover the pan and add the shredded cheese and crushed crackers. I like to add most of the cheese, then the crackers, then the rest of the cheese on top. Cover the pan once more or pop the pan into the oven at 375 °F (191 °C) until the cheese is melted and bubbly. If you’d like, you can also put the pan under the broiler to brown the cheese.
Plate and enjoy!
Video
Notes
I recommend using a stainless steel skillet for this recipe. You can also use an enamel coated cast iron braising pan, or anything else that can be used on the stovetop and in the oven.For the broccoli florets, you can defrost them in the microwave or by placing the frozen florets right on a sheet pan and roasting in a 375 degree oven. I recommend chopping the florets before adding them to the pan with the rice so they’re fairly small.Any crackers will work for this recipe, I like Ritz crackers or any type of rice cracker. If you want to reduce the amount of time you’re cooking on the stovetop, you can sear the chicken for about 1 minute on each side and then transfer the skillet to a 375 degree oven until the chicken reaches the desired internal temperature, then follow the remaining steps for the rice, etc.