Description
A 30-minute one-pot rendition of the classic comfort food.
Ingredients
Units
Scale
- 1 lb broccoli florets, cut into bite-sized pieces
- 1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small yellow onion, diced
- 2 C long-grain white rice
- 4 C chicken broth
- 1 C sharp cheddar cheese, shredded
- 1/2 C Monterrey jack cheese
- 1 C whole milk
- 2.5 oz (half of one package) garlic and herb gournay cheese
- 4 tbsp unsalted butter
- 1 tbsp all-purpose or poultry seasoning
- 1 tbsp olive oil
- 2 1/2 tsp seasoned salt, to taste
- 1 tsp paprika
- 1 tsp granulated garlic
- 1/2 tsp dry mustard
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- Grab a large saute pan that can hold at least 4 quarts in volume and place it on the stove. Turn the heat on to medium-high and allow the pan to preheat while you prep the chicken.
- Add the chicken to a mixing bowl and toss in the olive oil, all-purpose seasoning, paprika, granulated garlic, dry mustard, and cayenne pepper. Stir well to combine, making sure all the pieces of chicken are well seasoned.
- Add the chicken to the pan and spread it out into a single layer. Allow it to sear, undisturbed for 5 minutes, then flip. Let it cook on the opposite side, then stir it up a bit and continue cooking until no more pink remains.
- Remove the chicken from the pan and set it aside. Add the butter and onion to the pan. Allow the butter to melt, stirring occasionally until the onions are softened and deepened in color, about 3-4 minutes.
- Add your rice to the pan along with a few pinches of seasoned salt. Stir to get the rice coated in the butter, and allow the rice to toast, stirring occasionally, for 3 minutes. Pour in the chicken broth, give it a stir, and bring it to a boil. Once that happens, reduce the heat to low and cover it with a lid. Cook for 10 minutes, until the liquid has reduced and the rice is peeking out.
- Increase the heat to medium and add the broccoli, and gournay cheese along with half of the milk, half of the shredded cheese, crushed pepper flakes, and one teaspoon of seasoned salt. Stir them together, then replace the lid. Allow to cook for 3-4, until the cheese has melted and the broccoli has turned bright green.
- Remove the lid and stir in the remaining milk and cheese. Once everything is well combined give it a taste. Stir in more seasoned salt, if needed, then return the lid and turn off the heat. Dassit!
Notes
- Advice and tips on substitutions and such all live in the post above the recipe so scroll back up there!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
