This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
454g
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
210g
white rice
240g
heavy cream
620g
chicken stock, divided
142g
broccoli florets
470g
shredded cheddar cheese, divided
50g
panko breadcrumbs
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
1 pound
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
1 cup
white rice
1 cup
heavy cream
2 1/2 cups
chicken stock, divided
2 cups
broccoli florets
2 cups
shredded cheddar cheese, divided
1/2 cup
panko breadcrumbs
Utensils
Small Bowl
Step 1
Preheat the Ninja Everyday Pan over medium-high heat for 4 minutes. While preheating, add oil.
Step 2
Add onion and stir until soft, taking about 5 minutes. Add garlic and cook until fragrant, taking about 1 minute. Add chicken and season with salt and pepper. Stir occasionally until the chicken is golden brown, taking about 6 minutes.
Step 3
Stir in rice, heavy cream, and 1 cup of chicken stock. Bring to a simmer and cook until the rice is tender, taking 10–15 minutes. Add remaining 1 1/2 cups of stock, broccoli, and 1 cup of the cheddar cheese. Cook until the broccoli is tender, taking about 10 minutes.
Step 4
Heat broiler on high. In a small bowl, mix the remaining cheese with breadcrumbs and season with salt and pepper. Sprinkle the mixture evenly over the chicken and rice, then broil until the chicken is crispy, taking about 2 minutes.
Preheat the Ninja Everyday Pan over medium-high heat for 4 minutes. While preheating, add oil.
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
454g
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
210g
white rice
240g
heavy cream
620g
chicken stock, divided
142g
broccoli florets
470g
shredded cheddar cheese, divided
50g
panko breadcrumbs
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
1 pound
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
1 cup
white rice
1 cup
heavy cream
2 1/2 cups
chicken stock, divided
2 cups
broccoli florets
2 cups
shredded cheddar cheese, divided
1/2 cup
panko breadcrumbs
Step 2 of 4
Add onion and stir until soft, taking about 5 minutes. Add garlic and cook until fragrant, taking about 1 minute. Add chicken and season with salt and pepper. Stir occasionally until the chicken is golden brown, taking about 6 minutes.
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
454g
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
210g
white rice
240g
heavy cream
620g
chicken stock, divided
142g
broccoli florets
470g
shredded cheddar cheese, divided
50g
panko breadcrumbs
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
1 pound
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
1 cup
white rice
1 cup
heavy cream
2 1/2 cups
chicken stock, divided
2 cups
broccoli florets
2 cups
shredded cheddar cheese, divided
1/2 cup
panko breadcrumbs
Step 3 of 4
Stir in rice, heavy cream, and 1 cup of chicken stock. Bring to a simmer and cook until the rice is tender, taking 10–15 minutes. Add remaining 1 1/2 cups of stock, broccoli, and 1 cup of the cheddar cheese. Cook until the broccoli is tender, taking about 10 minutes.
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
454g
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
210g
white rice
240g
heavy cream
620g
chicken stock, divided
142g
broccoli florets
470g
shredded cheddar cheese, divided
50g
panko breadcrumbs
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
1 pound
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
1 cup
white rice
1 cup
heavy cream
2 1/2 cups
chicken stock, divided
2 cups
broccoli florets
2 cups
shredded cheddar cheese, divided
1/2 cup
panko breadcrumbs
Step 4 of 4
Heat broiler on high. In a small bowl, mix the remaining cheese with breadcrumbs and season with salt and pepper. Sprinkle the mixture evenly over the chicken and rice, then broil until the chicken is crispy, taking about 2 minutes.
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
454g
boneless, skinless chicken breasts, cut in 1-inch pieces
Kosher salt, as desired
Freshly ground black pepper, as desired
210g
white rice
240g
heavy cream
620g
chicken stock, divided
142g
broccoli florets
470g
shredded cheddar cheese, divided
50g
panko breadcrumbs
1 tablespoon
extra-virgin olive oil
1
small yellow onion, peeled, chopped
2
cloves garlic, peeled, minced
1 pound
boneless, skinless chicken breasts, cut in 1-inch pieces
