Cheesy Chicken Skillet with Broccoli and Rice
Ingredients
The sauce
-
¼
cup
unsalted butter
-
⅓
cup
all-purpose flour or gluten-free flour blend
-
3
cups
milk of choice
-
1
cup
low-sodium chicken broth or vegetable broth
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
fine salt
-
1
teaspoon
Dijon mustard
-
½
teaspoon
dried thyme
-
¼
teaspoon
paprika
-
¼
teaspoon
black pepper
-
8
ounces
shredded sharp cheddar cheese
The main ingredients
-
1
16-ounce bag
frozen broccoli florets
-
12
ounces
cooked chicken, shredded or cut into bite-sized pieces
-
3
cups
cooked rice (basmati, jasmine, or brown rice)
Optional garnish
-
to taste
chopped parsley or thyme leaves
-
to taste
cracked black pepper
-
to taste
crushed red pepper flakes
Instructions
- Melt butter in a large skillet over medium-high heat and whisk in flour for 30 seconds.
- Reduce heat to low, add milk gradually while whisking until fully incorporated.
- Stir in broth and seasonings until combined, then increase heat and bring to a boil for 1 minute.
- Remove from heat and stir in shredded cheese until melted and smooth.
- Return skillet to medium-high heat, add frozen broccoli, cooked chicken, and cooked rice, stirring to combine.
- Cook for 8-10 minutes until broccoli is heated through and rice is tender.
- Top with additional cheese if desired, cover for 2-3 minutes until cheese melts.
- Let sit for 5-10 minutes before serving, garnishing as desired.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
356
Total fat
18g
Total carbohydrates
27g
Total protein
24g
Sodium
889mg
Cholesterol
76mg
You might also like