Name: Creamy Parmesan Garlic Chicken Broccoli Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1.25 pounds cubed frozen chicken, thawed if possible; 1.5 cups uncooked jasmine rice; 3 cups homemade chicken bone broth; 3 cups broccoli florets, cut into bite-sized pieces; 4 cloves garlic, minced; 3/4 cup grated parmesan cheese; 2 tablespoons oil or butter (pantry staple); 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste

Description

Sautéed chicken simmers with rice in bone broth until creamy, then garlic, parmesan, and broccoli fold in for rich texture and taste. One-pan method maximizes flavor extraction from available staples. Approximately 35 minutes to table.

Cultural Background

One-pot chicken and rice dishes draw from pilaf traditions originating in ancient Persia and spreading through the Middle East, Central Asia, and India, where rice is toasted or simmered in broth for fluffy, flavorful results. This version adapts those techniques into modern American comfort food casseroles popular since the mid-20th century, using pantry staples like bone broth and rice for hearty, budget-friendly family meals without expensive ingredients.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.25 pounds cubed frozen chicken, thawed if possible
1.5 cups uncooked jasmine rice
3 cups homemade chicken bone broth
3 cups broccoli florets, cut into bite-sized pieces
4 cloves garlic, minced
3/4 cup grated parmesan cheese
2 tablespoons oil or butter (pantry staple)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

Instructions

Heat 2 tablespoons oil or butter in a large skillet or pot with a tight-fitting lid over medium-high heat until shimmering.
Add the 1.25 pounds thawed cubed chicken and cook, stirring occasionally, for 5-7 minutes until lightly browned on all sides and no longer pink on the exterior (it will finish cooking with the rice); season with 1/2 teaspoon salt and 1/4 teaspoon pepper during cooking.
Stir in the 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the 1.5 cups jasmine rice and stir to coat evenly with the oil and chicken juices, toasting for 1-2 minutes until the rice edges look slightly translucent.
Pour in the 3 cups chicken bone broth, add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and bring the mixture to a boil while stirring once.
Reduce heat to low, cover the pot tightly, and simmer for 12-15 minutes without lifting the lid until most of the liquid is absorbed and the rice is nearly tender.
Quickly add the 3 cups broccoli florets on top, gently pressing them down into the rice without stirring, then cover and cook for an additional 5 minutes until the broccoli is bright green and tender-crisp and the rice is fully cooked.
Remove from heat, stir in the 3/4 cup grated parmesan cheese until melted and evenly distributed, creating a creamy sauce; let rest covered for 3-5 minutes before serving to allow flavors to meld and any remaining liquid to absorb.

Tips

- Thaw chicken partially in the fridge overnight or use the skillet's heat to finish thawing while cooking to ensure even browning and avoid excess moisture.
- Do not stir the rice during the initial simmer to prevent gummy texture; the one-pan absorption method relies on steam and minimal disturbance for pilaf-like fluffiness.
- Substitute frozen broccoli straight from the bag if fresh is unavailable, or use cheddar in place of parmesan for a milder melt if that's what you have on hand.

Nutrition

Calories: 520
Protein: 38g
Carbs: 52g
Fat: 18g