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Monday Menu

With Whitney

One Pan

cheesy, chicken, bacon, broccoli, rice

dish

I got this recipe originally from Pinterest.

It came from a blog post from The Girl Who Ate Everything.

If you want to check out the original recipe and post you can find it here:

https://www.the-girl-who-ate-everything.com/one-pan-cheesy-chicken-broccoli-rice/

As with pretty much ALL recipes I've ever made, I've tweaked this one a little.

So here's my version with step by step instructions and options for modifications...

(note: this can be made without bacon and without chicken for vegetarian or non-bacon options,

just follow the notes in the recipe to exclude them)

This dish is SUPER popular in our household with both kids and adults. Hope you all enjoy it as much as we do!

Ingredients

(Serves 4 usually with just a little bit left over)

You will also need: 1 Large Pan, 1 Cutting Board, 1 Sharp Knife, 4 Medium Prep Bowls

(and 1 Cheese Grater if your cheese is not pre-grated)

3-4 Tbsp Olive Oil

1/2 Medium Yellow Onion (approximately 1/4 cup diced)

1-2 Lbs Uncooked Boneless/Skinless Chicken breast (or approximately 1-2 cups pre-cooked shredded rotisserie chicken or other pre-cooked chicken breast)

2 Cloves Garlic (2-3 tsp minced)

1 Cup Uncooked Rice (white rice, jasmine rice or quick cook brown rice)

2 1/2 Cups Broth (vegetable or chicken both work, in a pinch I've even just used water and added some seasoned salt)

2 Large Broccoli Heads with Stems

2 Cups Grated Cheddar Cheese

5-8 Strips of Uncooked Bacon (or approximately 1/4 Cup cooked bacon bits)

Salt & Pepper to taste

Prep

Note: all the prep can be done ahead of time to save time during the cooking process,

but I wouldn't recommend doing it more than an day in advance.

  1. Grate the cheese if it is not pre-grated and set aside

  2. Finely dice the onion and set aside in a prep bowl (tip: Dice the whole onion and store the unused portion in a Ziplock bag in the freezer for future use. When you're ready to use the frozen onion next time, just remove it from the freezer and cook from frozen. That way you only have to cut the onion once AND you don't have to worry about it going bad)

  3. Cut the stems off the broccoli florets (set them aside, do not discard them)

  4. Finely chop the broccoli florets and set them aside in a prep bowl

  5. Use a peeler to remove the tough outer layer from the stems, then cut off any unusable ends, finely dice the stems and set them aside in a separate prep bowl from the florets

  6. Dice the chicken breast and set aside in a pep bowl

  7. Dice the bacon if you are using uncooked bacon

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Step 1

If you do not plan to add bacon or if you have bacon bits pre-prepped

then skip this step and go begin at step 2 below

  • Cook the diced bacon in your large pan over medium high heat until well done (don't burn it, but you do want it to be pretty well cooked, because once you add it to the dish, it will absorb some of the moisture and will soften slightly)

  • Remove the bacon from the pan and set it aside

  • Remove most of the bacon grease from the pan, but note you do not need to fully clean the pan

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Step 2

  • Add 1-2 Tbsp olive oil to your pan (definitely add 2 Tbsp if you do not have any residual bacon grease left in your pan)

  • Add diced onion and garlic and sauté over medium heat until they begin to soften

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Step 3

If you are using precooked chicken (or going vegetarian) skip this step and go to step 3 below

  • Increase heat to medium high and add your chicken to the pan

  • Season the chicken in the pan with salt and pepper

  • Cook the chicken until it is golden browned

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Step 4

  • Push the chicken and/or onion and garlic to one side of the pan and add 1-2 Tbsp olive oil to the other side

  • Add the uncooked rice into the olive oil and stir gently on that side of the pan to sauté the rice for a couple of minutes 

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Step 5

  • Add the chicken broth to the pan

  • Gently stir ALL the ingredients in the pan to combine them together

  • Bring the mixture to a boil

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Step 6

  • Lower the heat to a simmer and cover the pan with a lid

  • Cook the mixture covered for about 10 minutes (set a timer and just leave it alone to let it do it's thing!)

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Step 7

  • Add the broccoli stems to the mixture and stir to combine

  • Continue cooking covered for another 2-4 minutes (less time for finely chopped stem pieces, more time for coarsely chopped stem pieces)

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Step 8

  • Add the broccoli florets to the mixture and stir to combine

  • Continue cooking covered for another 8 minutes or until broccoli and rice are both tender

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Step 9

  • Remove the pan from the heat

  • If using bacon, add it to the pan now, additionally, if you are using pre-cooked chicken add that now too

  • Add half a cup of cheese to the pan and stir to combine

  • Sprinkle the remaining cheese on top and cover with a lid

  • Let it sit for 1-2 minutes or until the cheese has melted

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Step 10

  • Serve into bowls and ENJOY!

 (Optional topping favorites in our house include soy sauce or hot sauce)

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