This delicious and lightened up creamy chicken, broccoli, and rice divan can all be made in one pot and in under 30 minutes. It’s filled with flavor and keeps the ingredients to a minimum!
I have been completely overwhelmed with the awesome responses on the reader survey. Seriously, you guys are the best <3! Thank you!! Oh, and then there’s my mom who specifically requested that my blog include pictures of her grandson in every post ha! Yes, I know that is you mom! 🙂 (And if you haven’t taken it, I’d love to hear your thoughts!)
I’ll let you all know the results when it’s all finished up. But for now, I’ve got some more yummy one-pot goodness. Plus I healthified it a bit – a lightened up creamy chicken, broccoli, and rice divan in one pot and thirty minutes. Oh yeah!
This dish makes chicken, veggies, and rice pretty much the easiest combo ever. No more messy-ing up all the pots in the kitchen. You know how that goes – one for the rice, one for the chicken, one for the veggies. And one more for who knows what. Just good measure I suppose. And then you eat dinner, but it’s just not that awesome, because the sink is glaring down at you with a hundred and five dishes (Yeah, the 4 just went to 105 somehow).
Not any more though. Because the chicken, rice, and vegetables are all in one pot. And it’s SO STINKIN’ easy! Plus if you get pre-cut broccoli, you really don’t have much to do preparation wise. Just let your stovetop do it’s magic.
When I eat creamy chicken, I like the chicken shredded. Chicken chunks are fine, but to me, the shredded chicken soaks in all the good cream and flavors! So I start this meal by boiling the chicken breasts in chicken broth. A couple notes here – I like to boil the chicken in chicken broth (SO much more flavor). I usually just buy chicken bouillon cubes or powder and add them to boiling water and then put the chicken in. If you want to start with rotisserie chicken, that would work great too (more flavor even) and you skip a step of boiling the chicken.
Take the boneless skinless chicken breasts and cut them into about 2-inch pieces. Then it will take about 10 minutes to have them boiled and cooked all the way through.
Once the chicken is boiled, drain it and quickly shred it with two forks in the pot (or remove the chicken to a plate if that’s easier). Then the chicken, white rice (brown takes too long, so you would have to cook brown separately if desired), and broccoli gets put in with some chicken broth. I like to mix the chicken, rice, and chicken broth together and then put the broccoli on top of everything. This gives the broccoli more of a steamed flavor and texture.
Bring the mixture to a boil and then reduce the heat to medium low (halfway between the low and medium) and cover with a lid. Since everyone’s stoves cook at different temperature you’ll want to watch this a bit. It takes my stove anywhere around 10-12 minutes for the rice to be cooked and the liquid all drained out. However, if it’s not cooking quick enough, you may need to increase the temperature a little and if it’s cooking too fast (the rice is still crunchy), you’ll want to add a bit more chicken broth.
Once all the liquid is absorbed, there are just a few ingredients to stir in. Some cream of chicken, sour cream, mayo, salt and pepper (I lurve me some seasonsed salt in this dish), lemon juice, and curry powder if desired. I used fat free versions of the sour cream, mayo, and cream of chicken and didn’t notice any flavor missing. It’s a great way to cook healthier and cut some calories from the meal. But if you are looking for full-fat and flavor, don’t worry about using fat-free versions.
My family loved the simplicity of this meal – just a regular chicken, broccoli, and rice casserole. But if you are wanting more spice in yours feel free to add in some garlic powder, onion powder, poultry seasoning — whatever you like!
- 6 cups chicken broth or water (broth recommended)
- 1 and 1/2 pounds boneless skinless chicken breasts
- 1 cup regular white rice
- 2 and 1/2 cups broccoli stems removed, chopped
- 3 cups chicken broth
- 1/2 tablespoon lemon juice
- 1/2 cup mayo
- 1 can cream of chicken I used reduced-fat
- 1/2 cup sour cream I used fat free
- 1/4 teaspoon seasoned salt or to taste preference
- 1/2 teaspoon curry powder optional
- Freshly grated Parmesan cheese or Cheddar cheese
Bring a large pot of 6 cups of water or chicken broth to boil (The broth gives the chicken much more flavor. I used chicken bouillon powder or cubes and water for this broth)
Remove any fat from the chicken breasts and cut them into 2 inch pieces. Place the chicken pieces in the boiling water and cover the pot. Allow to boil for about 10 minutes or until the chicken is all the way cooked through.
Drain water from the chicken and shred it with 2 forks.
Add in the white rice and the 3 cups chicken broth to the shredded chicken, Stir everything together and then place the chopped broccoli on top (gives the broccoli a steamed effect)
Bring the mixture to a boil on high heat and then reduce the heat to medium low and cover with a lid.
Everyone's stove is going to cook a little differently so watch yours. If the rice isn't cooking quick enough, maybe increase the heat a little and if the water is evaporating before the rice is cooked, add a little more chicken broth or water. Mine takes right around 10-12 minutes when I make this meal.
When all the liquid has been absorbed in the rice and broccoli, turn off the heat. Stir in the lemon juice, mayo, cream of chicken, and sour cream. Add in the seasoned salt or curry powder to your taste preference. If you don't like curry powder don't add it in, if you do add it in and even increase the amount if desired.
If desired add in any other seasonings to taste preference - some onion or garlic powder, poultry seasoning, etc. (I like how it is seasoned without these additions)
Top each bowl with a handful of freshly grated Parmesan cheese. We've also tried this with cheddar cheese and that is great too!
Typical chicken divan has a bread crumb (or Ritz cracker) topping. Feel free to crush up some crackers or mix some bread crumbs with a few tablespoons of melted butter and top your dishes with it.
Here are some more one pot/skillet dishes: