One pot chicken and rice recipe

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This is a classic pot dish that you can make whenever you are craving something especially delicious. Made with a creamy sauce, this is a dish that will not disappoint.

  • Yield: 3 Servings
  • Preparation Time: 1 Hour


  • 8 ounces of chicken breasts, boneless, skinless and chopped
  • Dash of salt and black pepper
  • 2 Tablespoons of extra virgin olive oil
  • ½ cup of shallot, chopped
  • ¼ cup of dried white wine
  • 3 cups of broccoli florets
  • 1½ cups of chicken stock
  • 4 sprigs of thyme, chopped
  • ½ cup of white rice
  • ¼ cup of heavy whipping cream
  • 3 ounces of Gruyere cheese, shredded
How to Make It
  1. In a pot set over medium heat, add in the olive oil. Cook for 8 to 10 minutes or until browned. Season with a dash of salt and black pepper. Transfer onto a plate and set aside.
  2. Add in the chopped shallot. Cook for 1 minute.
  3. Add in the dried white wine. Deglaze the bottom of the pot. Add in the broccoli florets. Cook for 5 minutes or until soft.
  4. Add in the chicken stock and chopped thyme. Increase the heat to high and allow to come to a boil. Add in the white rice and stir well to mix. Lower the heat to low and cook for 20 to 25 minutes or until soft.
  5. Add the chicken back into the pot. Stir well to incorporate.
  6. Add in the heavy whipping cream and shredded Gruyere cheese. Stir well to mix. Remove from heat. Serve immediately.

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