Broccolini was accidentally created in 1993 by Japanese botanists crossing broccoli with Chinese kale—it's literally a lab-made vegetable.
Cheesy Chicken and Broccolini Rice
Whip up a deliciously simple dinner with our Cheesy Chicken and Broccolini Rice! This one-pan wonder combines tender chicken, vibrant broccolini, and gooey cheese for a satisfying meal that comes together in a flash. Perfect for those hectic evenings, you'll love how easy it is to create a wholesome dish with just a few key ingredients!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This dish is basically American comfort food having a midlife crisis with Italian risotto techniques—born in 1980s Midwest kitchens when working mothers discovered they could fake fancy European one-pot cooking by dumping rice, stock, and cream into the same pan their grandmothers used for tuna casserole, creating what food historians now call 'suburban fusion.'
Regional Twist
In Louisiana's Acadiana parishes, they swap the cream for heavy roux and toss in andouille sausage with the chicken, turning this mild-mannered rice dish into a proper jambalaya cousin.
📝 Ingredients
Shopping List
- 1 bunch broccolini
- 1 cup (237 ml) cheese
- 1 lb (454 g) chicken breast
- 1 cup (118 ml) cream
- 1 cup (237 ml) grated cheese
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken stock
- garlic (to taste)
- onion (to taste)
- 1 cup (185 g) rice
👨🍳 Instructions
- 1
Start by adding chopped onion and minced garlic to a pan.
- 2
Add the chicken and season with pantry staples.
- 3
Stir in rice, chicken stock, and cream, then let it cook.
- 4
While it cooks, prep the broccolini and add it to the pan for a few minutes.
- 5
Finally, add both types of cheese and stir until melted.
💡 Pro Tips
- ✓Pound chicken breast to 3/4-inch uniform thickness before cooking to ensure even heat penetration and prevent overcooking the thinner edges while the thick center reaches 165°F.technique3/4-inch thickness, 165°F
- ✓Toast the rice in the pan for 2-3 minutes before adding liquid to develop nutty flavor compounds through the Maillard reaction and create a protective starch barrier that prevents mushy grains.technique2-3 minutes
- ✓Use a 2:1 ratio of chicken stock to rice and simmer at exactly 185-190°F (not boiling) to allow starches to gelatinize properly without breaking down into mush.timing2:1 ratio, 185-190°F
- ✓Add broccolini during the last 4-5 minutes of rice cooking time so it retains its bright green color and crisp-tender texture while absorbing flavors.timing4-5 minutes
- ✓Remove pan from heat before adding cheese and stir in the shredded cheese first, then grated cheese, to prevent protein coagulation that occurs above 180°F and causes grainy texture.technique180°F threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Broccolini was accidentally created in 1993 by Japanese botanists crossing broccoli with Chinese kale—it's literally a lab-made vegetable.
Cheesy Chicken and Broccolini Rice
Whip up a deliciously simple dinner with our Cheesy Chicken and Broccolini Rice! This one-pan wonder combines tender chicken, vibrant broccolini, and gooey cheese for a satisfying meal that comes together in a flash. Perfect for those hectic evenings, you'll love how easy it is to create a wholesome dish with just a few key ingredients!
The Story
This dish is basically American comfort food having a midlife crisis with Italian risotto techniques—born in 1980s Midwest kitchens when working mothers discovered they could fake fancy European one-pot cooking by dumping rice, stock, and cream into the same pan their grandmothers used for tuna casserole, creating what food historians now call 'suburban fusion.'
Regional Twist
In Louisiana's Acadiana parishes, they swap the cream for heavy roux and toss in andouille sausage with the chicken, turning this mild-mannered rice dish into a proper jambalaya cousin.
📝 Ingredients
Shopping List
- 1 bunch broccolini
- 1 cup (237 ml) cheese
- 1 lb (454 g) chicken breast
- 1 cup (118 ml) cream
- 1 cup (237 ml) grated cheese
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken stock
- garlic (to taste)
- onion (to taste)
- 1 cup (185 g) rice
👨🍳 Instructions
- 1
Start by adding chopped onion and minced garlic to a pan.
- 2
Add the chicken and season with pantry staples.
- 3
Stir in rice, chicken stock, and cream, then let it cook.
- 4
While it cooks, prep the broccolini and add it to the pan for a few minutes.
- 5
Finally, add both types of cheese and stir until melted.
💡 Pro Tips
- ✓Pound chicken breast to 3/4-inch uniform thickness before cooking to ensure even heat penetration and prevent overcooking the thinner edges while the thick center reaches 165°F.technique3/4-inch thickness, 165°F
- ✓Toast the rice in the pan for 2-3 minutes before adding liquid to develop nutty flavor compounds through the Maillard reaction and create a protective starch barrier that prevents mushy grains.technique2-3 minutes
- ✓Use a 2:1 ratio of chicken stock to rice and simmer at exactly 185-190°F (not boiling) to allow starches to gelatinize properly without breaking down into mush.timing2:1 ratio, 185-190°F
- ✓Add broccolini during the last 4-5 minutes of rice cooking time so it retains its bright green color and crisp-tender texture while absorbing flavors.timing4-5 minutes
- ✓Remove pan from heat before adding cheese and stir in the shredded cheese first, then grated cheese, to prevent protein coagulation that occurs above 180°F and causes grainy texture.technique180°F threshold