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One-Pot Garlic Butter Chicken, Rice and Broccoli

One-Pot Garlic Butter Chicken, Rice and Broccoli

Dinner
Prep Time
15min
Cook Time
30min
Servings
1
Calories
550
Chef's Note

Adding broccoli to this one-pot meal increases the nutritional value while keeping everything simple. For best texture, add the broccoli at the right time - too early and it becomes mushy, too late and it stays too crunchy. If you prefer softer broccoli, you can add it with the peas.

Tags
rice
one-pot
chicken
dinner
weeknight
high-protein
garlic
butter
broccoli
vegetable-rich
Ingredients

  • 6 oz boneless, skinless chicken thigh

  • 1/2 cup long-grain white rice

  • 2 tablespoons unsalted butter

  • 3 cloves garlic

  • 1/4 cup onion

  • 1 medium carrot

  • 1 cup broccoli florets

  • 1/3 cup frozen peas

  • 1 cup chicken broth

  • 1 tablespoon soy sauce

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 teaspoon lemon juice

  • 2 green onions

Instructions
  • 1

    Rinse 1/2 cup of rice under cold water until the water runs clear, then drain well.

  • 2

    Season 6 oz of chicken pieces with a pinch of salt and pepper.

  • 3

    In a medium saucepan with a tight-fitting lid, melt 1 tablespoon of butter over medium heat.

  • 4

    Add the chicken pieces and cook for 4-5 minutes until lightly browned on all sides but not fully cooked through.

  • 5

    Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 6

    Add 1/4 cup diced onion and cook for 2 minutes until translucent.

  • 7

    Add the diced carrot, cooking for another 2 minutes until slightly softened.

  • 8

    Add the rinsed rice to the pan and stir for 1 minute to toast the grains lightly.

  • 9

    Pour in 1 cup of chicken broth and 1 tablespoon of soy sauce, then add 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 10

    Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

  • 11

    After 10 minutes, add 1 cup of broccoli florets on top (do not stir), then cover and cook for 5 minutes.

  • 12

    Add 1/3 cup of frozen peas on top (do not stir), then cover and cook for another 5 minutes.

  • 13

    Remove from heat and let stand, covered, for 5 minutes to finish steaming.

  • 14

    Gently fluff the rice with a fork and stir in the remaining 1 tablespoon of butter and 1 teaspoon of lemon juice until butter is melted.

  • 15

    Garnish with sliced green onions and serve warm.

Nutrition Information (per serving)
550
Calories
30g
Protein
52g
Carbs
25g
Fat
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