Golden Chicken & Broccoli Rice Bowls

Golden chicken, browned broccoli and fluffy rice with savory pan juices. Let the chicken sit undisturbed for its first 3 minutes to build a golden crust.

Why you’ll love this recipe

• Golden chicken, browned broccoli and fluffy rice with savory pan juices.
• Let the chicken sit undisturbed for its first 3 minutes to build a golden crust.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz chicken breast, cut into 1-inch pieces
• 3/4 cup rice, dry
• 3 cups broccoli, small florets
• 1 tbsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Bring rice and water to a boil in a small pot

   Bring rice and water to a boil in a small pot. Cover, turn low and simmer 15 minutes; rest covered 5 minutes.

2. 02

   Build the flavor

   Meanwhile heat half the olive oil in a skillet over medium-high. Cook chicken in a single layer 8–10 minutes, turning, until its center reaches 165°F. Remove to a clean plate.

3. 03

   Add the remaining oil and broccoli

   Add the remaining oil and broccoli. Cook 6–8 minutes, stirring, until tender with browned edges.

4. 04

   Fluff the rice and divide between bowls

   Fluff the rice and divide between bowls. Top with chicken and broccoli, spooning over the pan juices.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Let the chicken sit undisturbed for its first 3 minutes to build a golden crust.

Make it your own

Swap broccoli for small cauliflower florets; check tenderness before serving.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.