Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 lb boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken andSeason with garlic powder, onion powder, paprika, and pepper. Cook until golden, 4–5 minutes per side.
- Add rice and chicken broth to the skillet. Bring to a boil, then cover and transfer to oven. Bake 18 minutes.
- Remove from oven. Fluff rice with a fork. Top with broccoli and baked for another 5 minutes uncovered.
- Stir in sour cream and half the cheese until melted. Sprinkle remaining cheese on top and broil 1–2 minutes until bubbly.
- Garnish with parsley and serve warm.
Notes
- For extra crispiness, broil 2–3 minutes longer after the final cheese step.
- Frozen broccoli works in a pinch — just add it in step 3 untouched (no need to thaw).
- Substitute brown rice for longer cooking: increase broth to 2 1/4 cups and bake 40 minutes before adding broccoli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 485 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
