One-Pan Chicken and Rice Skillet with Broccoli and Gruyère: Small-Batch
One-Pot Chicken and Rice Skillet with Broccoli and Gruyère is one of those recipes that's comforting enough for a weeknight but refined enough to feel just a little special. Best of all, it comes together in a single pan, making it the kind of meal you'll find yourself returning to again and again.
Equipment
- Small Le Creuset Braiser or skillet with lid
- Silicone or wooden spoon
Ingredients
- 1 Tablespoon (0.5 ounces, 14 grams) unsalted butter
- 1 tablespoon (0.5 ounces, 15 ml) olive oil
- ½ cup (2.65 ounces, 75 g) Diced onion (About ½ medium)
- 2 cloves garlic, minced
- 1 teaspoon (0.18 ounces, 5 grams) Dijon mustard
- ¾ cup (5.3 ounces, 150 grams) long-grain white rice, rinsed and well drained
- 2 cups (16 ounces, 474 ml) Homemade rotisserie chicken stock (See Tips 1 and 2)
- ½ teaspoon Kosher salt, or to taste (See Tip 3)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- 2 cups (5.3 ounces, 150 grams) Fresh broccoli florets, cut into ¾- to 1-inch pieces (about 1 medium to large crown)
- 1 ½ cups (6 ounces, 170 grams) Rotisserie chicken, torn into bite-size pieces (See Tip 4)
- ¼ cup (2 ounces, 60 ml) heavy cream
- 1 teaspoon (0.18 ounces, 5 ml) lemon juice
- ¾ cup (3 ounces, 85 grams) Gruyère cheese, freshly shredded
Instructions
- Heat the butter and olive oil in a small Le Creuset braiser or skillet with a lid over medium heat. Add the onion and cook until softened, about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Stir in the Dijon mustard and cook another 20 to 30 seconds.
- Add the rinsed, well-drained rice. Cook, stirring frequently, for 2 to 3 minutes, until the grains look slightly translucent around the edges.
- Stir in the chicken stock, salt, pepper, and thyme. Bring to a gentle boil; reduce the heat to low, cover, and cook for 12 minutes.
- Scatter the broccoli evenly over the rice. Do not stir. Cover again and cook for 4 to 5 minutes, until the broccoli is crisp-tender.
- Gently fold in the rotisserie chicken. Stir in the cream and lemon juice. Cook for 1 minute, just until the chicken is heated through. Stir in half of the Gruyère until melted. (See Tip 5)
- Sprinkle the remaining Gruyère over the top. Cover for 1 minute to let the cheese soften.
- Taste and adjust the seasoning. If desired, garnish with minced chives or chopped fresh parsley.
- Yield: 4 servings. (See Tip 6)
Video
Tips/Notes
- When I purchase a rotisserie chicken, I generally make chicken broth from the scraps. To do this, add the scraps, a quartered medium onion, 2 stalks of celery, a medium to large carrot that has been peeled, and 4 cups of water to an Instant Pot. Do not add any salt, pepper, or other seasonings. Program on high for 60 minutes. De-grease and store in the refrigerator. I generally get about 5 cups of broth.
- If you don't have homemade broth, feel free to use store-bought chicken broth.
- If using store-bought chicken broth, you will likely need to reduce the amount of added salt.
- I used 4 ounces of white meat and 2 ounces of dark meat in this recipe. However, feel free to adjust the proportions to match what you have on hand and your preferences.
- If the rice seems a little firm or dry, add 2 to 4 tablespoons of hot stock, cover, and cook another minute or two.
- Store leftovers, covered, in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. If necessary, freshen with a tablespoon or two of chicken broth or cream.
Nutrition
Calories: 423kcalCarbohydrates: 36gProtein: 24gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 79mgSodium: 465mgPotassium: 563mgFiber: 2gSugar: 2gVitamin A: 779IUVitamin C: 44mgCalcium: 240mgIron: 1mg
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