WILSON’S LOCAL PRINT AND DIGITAL COMMUNITY INSTITUTION SINCE 1896

1 pan for 1 delicious meal

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One-pan meals are almost too good to be true, but I assure you it’s possible.

A few weeks ago, I tried a new recipe from The Girl Who Ate Everything blog that incorporates favorites at my house: rice, cheese, broccoli and chicken.

The simple ingredients are all cooked in a large, covered skillet or pan, including the rice.

The ingredients are cooked in steps: first the onion, then the chicken. Once the chicken is cooked, it’s pushed to one side of the pan while the uncooked rice is sauteed. Then it all cooks in chicken broth until the rice is almost ready. After the broccoli is added, the rice continues cooking. All told, you have dinner on the table in about 30 minutes.

During my lunch hour, I bought the boneless chicken breast I needed, along with the broccoli, which I got at the salad bar. I had the other ingredients on hand.

I made very few changes to this recipe. I omitted the garlic and used maybe a cup of cheese instead of two cups.

This recipe was so good. My husband, daughter and I gobbled it up and wished there had been enough left over for the next day. Cleanup is very simple as well, which is a big plus at my house.

I have one-pan cheesy chicken, broccoli and rice on our menu for this week. Can’t wait to enjoy it again.

lisa@wilsontimes.com | 265-7810

One-Pan Cheesy Chicken, Broccoli and Rice

3 tablespoons extra virgin olive oil

12 medium yellow onion, diced finely

1 pound boneless skinless chicken breasts, cut into bite sized pieces

2 cloves of garlic, minced

1 teaspoon of kosher salt and freshly ground pepper to taste

1 cup uncooked extra long grain white rice

212 cups broccoli florets, cut into bite sized pieces

212 cups of low-sodium chicken broth*

2 cups shredded extra sharp cheddar cheese

In a large skillet or pan, sauté onions in a little olive oil over medium heat. Season chicken with salt and pepper.

Once onions have softened, increase the heat to medium high and add chicken to pan.

Brown the chicken pieces and add garlic if using. Cook for about 1 more minute.

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

Add uncooked rice in the olive oil and saute it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle broccoli evenly over the chicken and rice mixture and stir to combine.

Cook, covered, another 8 minutes on low, or until broccoli and rice are tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1 to 2 minutes or until cheese melts.

You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.

The Girl Who Ate Everything blog
*I used a can of chicken broth but added more water to make it a little more than 2
1
2
cups. I also omitted the garlic and used about 1 cup of cheese.


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