Scale

1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1 cup long-grain white rice, rinsed

2 1/2 cups chicken broth

2 cups broccoli florets

1 cup shredded cheddar cheese

1/2 cup heavy cream or half-and-half

Salt and black pepper, to taste

Optional garnish: chopped parsley or green onions

Heat olive oil in a large skillet or Dutch oven over medium heat.
Season chicken with salt and pepper, then cook 4–5 minutes until lightly browned. Remove and set aside.

In the same pot, sauté onion and garlic until fragrant and translucent, about 2–3 minutes.

Add rinsed rice and stir to coat with oil and aromatics.
Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer 15 minutes.

Add broccoli florets and cooked chicken to the pot.
Cover and cook 5–7 minutes until broccoli is tender and chicken is fully cooked.

Vegetable variations: Add peas, carrots, or bell peppers for extra nutrition.

Cheese swap: Use mozzarella or Gruyère for a different flavor.

Make it lighter: Substitute heavy cream with milk or half-and-half.

Meal prep: Keeps well in the fridge for 2–3 days; reheat gently to preserve creaminess.