Cheesy Chicken and Broccoli Rice Skillet

Serves: Four | Prep: 15 min | Cook: 30 min

Ingredients:

Chicken Broccoli Cheddar Rice Skillet:
1.5 lbs chicken thighs, boneless, skinless
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flake
2 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
4 garlic cloves, minced
1 cup long grain rice
2 cups chicken stock
1 cup milk
3 cups broccoli florets
2 cups cheddar cheese, shredded

Directions:
In a bowl add garlic powder, chili powder, cumin, dried thyme, basil, ground mustard, salt, pepper, and red pepper flake. Mix together and coat chicken thighs.

Heat oil in a large skillet over medium high heat. Add chicken, cook, 3-5 minutes on each side. Remove from skillet and set aside. Add butter to the skillet. Cook onions, 2-3 minutes, until soft. Stir in rice and garlic, cook, 1-2 minutes, until lightly golden. Pour in stock, return chicken and juices back to the skillet . Stir, bring to the boil, reduce heat, medium low, cover and cook 12 minutes, without stirring. Remove lid, stir in broccoli. Replace lid, cook 8 minutes more, until rice is cooked and broccoli is tender. Remove from the heat stir in ½ cup of the cheddar cheese. Top the remaining ½ cup of cheese on top and replace the lid. Let sit, 3-5 minutes, until the cheese melts.