This creamy one dish chicken, broccoli and rice is packed with nutrition. It's cheesy and delicious. The little ones in your family won't even know it's a balanced meal. It's pretty on the inside!
I'm just a regular mom trying to feed my family balanced meals, not a registered dietician. I'm hoping to inspire you to cook your own food at home for your family. I aim for a balanced meal (protein, veggies, and a carb or starch.) It can be so hard to get your toddlers and small children to even try healthy nutritious meals. This meal seems to disguise itself as a cheesy dish that they'd prefer when it actually has a lot of nutrition packed in there.
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I think you could definitely make this dish your own. If you want to add sweet peppers, yellow squash, or sweet peas, I think that would be delicious. Don't be afraid to experiment in the kitchen. Winging it has created some of my best recipes and family favorites! Use a recipe as your guide and tailor it to your family. Just aim to have some protein, veggies, and carbs.
Ingredients
- Rice: I used Jasmine rice. You can use whichever kind you prefer. Take some of the work out and use instant rice if you wish. Cook according to package instructions. I used about 1 Cup of dry rice which yielded around 3 cups cooked rice.
- Chicken: I diced up about 2.5 Cups of thin sliced chicken breast. Rotisserie chicken would be fantastic in this recipe as well.
- 1 Lemon: Lemon juice adds so much flavor to this dish when it is paired with the Italian seasoning and garlic salt.
- Broccoli: I would say I used about 5 cups. Use however much you'd like. I love broccoli in dishes.
- 1 Cup chicken bone broth: A great way to pack in nutrients and extra protein. I regularly sub water for bone broth in my dinners and soups. Don't worry, I don't put it in dessert.
- 1 Cup parmesan, shredded. Creates such a nice flavor.
- Sundried tomatoes: Again, the flavor is hard to beat.
- Cream Cheese: For the creaminess.
- Seasonings: For the chicken-1 teaspoon garlic, 1 teaspoon onion, 1 teaspoon paprika, salt, pepper, dash of lawry's garlic salt. For the veggies and creamy base-1 teaspoon italian seasoning, and 1 teaspoon garlic salt for the veggies.
Instructions:
- First wash your hands and your produce.
- Then cube up your chicken and season it with 1 tsp: the garlic, onion, paprika, and a dash of salt and pepper. Set it aside.
- After that, if you are using normal rice, get the water boiling. Once boiling add your rice and simmer (with the temperature on low) with the lid on about 15 minutes until it fluffs with a fork.
- Next cut up your broccoli and sun-dried tomatoes into bite size pieces or smaller.
- Get your pan hot with a little bit of oil, I used oil from the sun-dried tomatoes with some olive oil.
- Now Cook your chicken until it has an internal temp of 165℉. Set it aside on a plate.
- Add in your broccoli, sun-dried tomatoes, and bone broth. Next, Cook until broccoli is fork tender.
- After broccoli is tender, add in your Italian seasoning and Lawry's garlic salt. Add in your squeezed lemon, cream cheese (cubed up) and parmesan. Once it is all melted add the chicken back in and give it a stir.
- Finally, Serve over rice or mix in the rice. Whichever you prefer. Enjoy!
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📖Recipe
Creamy Chicken, Broccoli, and Rice
Equipment
- cutting board
- measuring cups
- teaspoons
- knife
- spatula
Ingredients
- 3 tablespoon olive oil for the pan
- 1 Cup rice uncooked. yields 3 cups cooked
- 2.5 Cups chicken breast
- 5 cups Broccoli
- 1 jar sundried tomatoes
- 8 oz cream cheese (a regular brick)
- 1 cup bone broth
- 1 cup parmesan
- 1 lemon juice of 1 lemon
- 1 teaspoon garlic
- 1 teaspoon onion
- 1 teaspoon paprika
- 1 teaspoon italian seasoning
- 1 teaspoon garlic salt
- dash salt
- dash pepper
Instructions
- Wash your hands and your produce.
- Cube up your chicken and season it with 1 tsp: the garlic, onion, paprika, and a dash of salt and pepper. Set it aside.
- If you are using normal rice, get the water boiling. Once boiling add your rice and simmer (with the temperature on low) with the lid on about 15 minutes until it fluffs with a fork. Cook it according to package instructions for water/rice ratio.
- Cut up your broccoli and sun-dried tomatoes into bite size pieces or smaller.
- Get your pan hot with a little bit of oil, I used oil from the sun dried tomatoes with some olive oil.
- Cook your chicken until it has an internal temp of 165℉. Set it aside on a plate.
- Add in your broccoli, sun-dried tomatoes, and bone broth. Cook until broccoli is fork tender.
- Add in your Italian seasoning and Lawry’s garlic salt. Add in your squeezed lemon, cream cheese (cubed up) and parmesan. Once it is all melted add the chicken back in and give it a stir.
- Serve over rice or mix in the rice. Whichever you prefer.
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