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Scratch-Made Cheddar & Broccoli Chicken Skillet

Scratch-Made Cheddar & Broccoli Chicken Skillet

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
540
Chef's Note

By grating your own cheese and using a whole head of broccoli instead of pre-cut florets, you save roughly $3.50 on this single meal. More importantly, notice how the hand-grated cheese creates a silky sauce without the 'gritty' texture caused by the cellulose found in bagged shreds.

Tags
budget-friendly
one-pan
high-protein
scratch-cooking
kid-friendly
chicken
broccoli
cheddar
Ingredients

  • 1.5 lbs Boneless skinless chicken thighs, bite-sized pieces

  • 1 cup Long-grain white rice (bulk)

  • 1 large Whole head of broccoli (cut into small florets)

  • 6 oz Sharp cheddar cheese (block)

  • 1/2 medium Yellow onion, diced

  • 3 cloves Garlic, minced

  • 2 cups Chicken stock (low sodium)

  • 2 tbsp Olive oil

  • 1 tsp Smoked paprika

  • 1/2 tsp Dry mustard powder

  • to taste Kosher salt and black pepper

Instructions
  • 1

    Using a box grater, shred the 6 oz block of cheddar cheese. Set aside. Do not use pre-shredded cheese, as the starch coating will prevent a smooth melt.

  • 2

    Cut the whole head of broccoli into bite-sized florets, peeling and dicing the stem as well to maximize your value and minimize waste.

  • 3

    Season the chicken pieces with salt, pepper, and smoked paprika.

  • 4

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and brown on all sides (about 5-6 minutes). Remove chicken from the skillet and set aside.

  • 5

    In the same skillet, add the remaining tablespoon of oil. Sauté the diced onion for 3 minutes until translucent. Add the garlic and dry mustard, stirring for 30 seconds until fragrant.

  • 6

    Add the dry rice to the skillet. Stir for 2 minutes to 'toast' the grains; this adds a nutty depth of flavor that boxed mixes lack.

  • 7

    Pour in the chicken stock, scraping the bottom of the pan to release the browned bits. Return the chicken to the skillet.

  • 8

    Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.

  • 9

    Place the broccoli florets on top of the rice (do not stir yet). Cover and cook for an additional 5 minutes, or until the rice is tender and the broccoli is bright green.

  • 10

    Remove from heat. Sprinkle the hand-grated cheddar over the top and gently fold everything together until the cheese is perfectly melted and creamy.

Nutrition Information (per serving)
540
Calories
38g
Protein
42g
Carbs
24g
Fat
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