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One Pot Chicken Alfredo Rice with Broccoli

One pot chicken alfredo rice cooks chicken, rice, and broccoli together in a deep skillet for a creamy, satisfying dinner. Parmesan and heavy cream finish the tender rice with a rich Alfredo-style texture.
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Prep Time 10 minutes
Cook Time 23 minutes
Resting 5 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb chicken thighs boneless, skinless, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1.5 cup long-grain white rice
  • 0.5 tsp Italian seasoning dried
  • 2.5 cup low-sodium chicken broth
  • 3 cup broccoli florets small
  • 2 tbsp unsalted butter
  • 0.75 cup heavy cream
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch deep skillet with a lid

Method
 

  1. Season the chicken with the salt and pepper.
  2. Heat the olive oil in a 12-inch deep skillet with a lid over medium-high heat.
  3. Brown the chicken for 2 to 3 minutes, turning once and working in batches if needed; transfer it to a plate before it is cooked through.
  4. Reduce the heat to medium, add the garlic, and cook for 30 seconds.
  5. Stir in the rice and Italian seasoning for 1 minute.
  6. Add the broth and bring to a boil.
  7. Cover, reduce the heat to low, and simmer for 10 minutes.
  8. Return the chicken and any juices to the skillet and nestle the chicken into the rice.
  9. Arrange the broccoli on top.
  10. Cover and cook for 8 to 10 minutes, until the rice is tender, the broccoli is crisp-tender, and the chicken reaches 165°F in the thickest pieces.
  11. Remove the skillet from the heat and let it rest, covered, for 5 minutes.
  12. Stir in the butter, heavy cream, and Parmesan until creamy.

Notes

For the creamiest texture, stir in the Parmesan after removing the skillet from the heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream sauce may separate. Half-and-half can be used in place of heavy cream for a lighter sauce.