Prep ahead if you want: For this dish, I actually prepped ahead for later tonight (band concert!). Everything is ready to go, so when we get home, I'll reheat the dish in a 300 degree oven for about 15 minutes - that's about 15 times longer than it will take for my son to get out of his tuxedo!
About the rice: This dish calls for cooked rice, so I had it cooking while the chicken was cooking (creating one more pot to clean). If you want, you can choose the precooked, 90-second rice (sold in pouches) and skip the cooking step. Just reheat that rice in the microwave as directed.
About the broccoli: I chose not to blanch the broccoli before baking for this dish. The time in the oven (when the dish is covered with a lid or foil) is enough for the florets to get crisp-tender. For more tender broccoli, immerse the florets in boiling water for 1 minute and then drain before using as directed below.
Cheesy Skillet Chicken and Rice with Broccoli
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked rice (1 cup uncooked)
1 cup shredded cheddar cheese
1/2 cup milk
2 cups fresh broccoli florets
Preheat the oven to 350 degrees.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Add the onion powder, garlic powder, oregano, salt, and pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Stir in the rice, the cheese and milk. Stir until the cheese melts.
Remove the pan from the heat and arrange the broccoli on top of the rice. Cover with a lid or foil and bake for 10 to 15 minutes, until the cheese melts.
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