- 4
Ingredients
- 4 (6 to 8 ounce) boneless, skinless chicken breasts, trimmed
- 1/2 cup all-purpose flour
- 3 Tbsp. vegetable oil
- 1 onion, minced
- 1 1/2 cups long-grain white rice
- 3 garlic cloves, minced
- 1 1/2 cups chicken stock
- 1 (10-ounce) package frozen broccoli florets
- 4 ounces cheddar cheese, shredded
- 1 tsp. hot sauce
Preparation
Step 1
1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour to coat and shake off any excess. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the onion and 1/2 tsp. salt and cook until softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in the broth, scraping up any browned bits. Nestle the chicken and any accumulated juices into the rice, browned sides up. Cover and cook over medium heat until the liquid is absorbed and the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
4. Transfer the chicken to a clean plate. Gently brush off any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 10 minutes longer.
5. Off the heat, gently fold in the broccoli, 1/2 cup of the cheddar and the hot sauce into the rice and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup cheddar over the top, cover and let sit until the cheese melts, about 2 minutes. Serve with the chicken.