Can you freeze this Creamy Chicken Broccoli and Rice?

I don't recommend freezing this recipe but yes you can freeze it. If you choose to freeze, I would recommend separating rice and sauce from each other before freezing. Just keep in mind that the milk will start to break down. All you need to do is stir occasionally until well combined.

How long will this Cream of Chicken Broccoli and Rice last in the fridge?

Leftovers can keep in the fridge for 3-4 days. Storing the rice and cream sauce separately will be a better option since the rice can soak up most of the sauce.

Creamy Chicken Broccoli and Rice

Name: Creamy Chicken Broccoli and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
Ingredients: 2 Large Chicken Breasts; 1 1/2 tablespoons of Smoked Paprika; 1 tablespoon Chicken Seasoning; 1 teaspoons of Salt; 1 teaspoon of Black Pepper; 16 oz of Ricotta Cheese; 2 cups of whole Milk; 1/2 lb grated Parmesan Cheese; 6-8 large sprouts of Broccoli; 8-10 cloves of Garlic Cloves; 2 tablespoons of All-purpose Flour; 2-3 squeezed Limes; 1 tablespoon of Smoked Paprika; 3/4 cup of White Cooking Wine; 2 cups Rose Rice; 2 3/4 cups of Water; 1 1/2 tablespoons Chicken Bouillon (powder)

Description

Creamy Chicken Broccoli and Rice

This Creamy Chicken Broccoli and Rice combines perfectly with a light creamy cheese sauce, tender chicken breast, and slightly steamed broccoli, giving it a pop of color that is perfect over some fluffy rice! Its extraordinary flavors create a taste that will fill your body with warmth and creamy comfort. Serve this dish with a side salad and make it a perfect cream of chicken night!

Ingredients

Units Scale

FOR THE CHICKEN MARINADE

2 Large Chicken Breasts
1 1/2 tablespoons of Smoked Paprika
1 tablespoon Chicken Seasoning
1 teaspoons of Salt
1 teaspoon of Black Pepper

FOR THE CREAM OF CHICKEN

16 oz of Ricotta Cheese
2 cups of whole Milk
1/2 lb grated Parmesan Cheese
6–8 large sprouts of Broccoli
8–10 cloves of Garlic Cloves
2 tablespoons of All-purpose Flour
2–3 squeezed Limes
1 tablespoon of Smoked Paprika
3/4 cup of White Cooking Wine

FOR THE RICE

2 cups Rose Rice
2 3/4 cups of Water
1 1/2 tablespoons Chicken Bouillon (powder)

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Instructions

Start by rinsing your rice in cold water about 2-3 times and strain in a strainer. Place a tablespoon of olive oil and place rinsed rice into a pot. Fill water over the rice, mix in the chicken bouillon powder, and make sure your rice is fully submerged in the water. Close the lid of the pot and put the fire on high until it comes to a full boil. Move the pot to a smaller fire, lowering your heat to low, and allow this to cook until done.
Start by filleting your chicken into thin strips cutting them into small cubed pieces and placing it into a large bowl. Season chicken with salt, pepper, paprika, and chicken seasoning, and allow this to sit for 30 minutes in the fridge while you start to prep your veggies. Chop your onions, broccoli and garlic into small pieces and set aside.
Heat oil in a large skillet, add in your onions and saute for 3 minutes on high heat. Add your seasoned chicken to your pan and lay it in one layer. Once you place your chicken into the pan, you’ll notice the onions will be pushed to the sides, that’s how it should be (do not mix in your onions at this time). Cook chicken until slightly browned on one side before turning over. Once turned over start to separate the chicken pieces and saute your onions into the chicken. Cook until both sides have browned for about 5 minutes.
Add the chopped broccoli and garlic to the chicken and saute for 2 minutes on high heat. After a few minutes place the lid of the pan over your chicken and broccoli and set your fire to medium. Cook for a few more minutes until you notice the broccoli is vibrant in color (try not over-cooking your broccoli).
Lastly, place your fire on low and add in milk, lime, and ricotta cheese, stir together and bring to a gentle simmer. Add flour, remaining paprika, and salt to your taste. Then add white cooking wine, and freshly grated parmesan cheese and mix. Allow this to simmer on low heat until the sauce has thickened. Serve with a side of rice or pour over and enjoy!

Notes

Fillet your Chicken – Make sure your chicken isn’t too thick. To make your chicken thinner, place parchment paper over the chicken and pound it with a meat tenderizer to thin your chicken out more.
Do Not Over-cook Your Chicken – While you saute your chicken, make sure not to over-brown it, this will dry up your chicken.
Whole Milk or Heavy Whipping Cream – Depending on how thick you want your sauce to be you can use heavy whipping cream and exclude the flour which creates more of a thicker sauce. However, if you want a thinner sauce you can use milk. We used whole milk in this recipe, but if you use 2% milk or 1% it will give you a thinner sauce. It all depends on your preference.
Make it Spicy 🔥- Add some Cayenne Pepper to add a little spice!
Fresh Broccoli vs Frozen Broccoli (Blanched) – I don’t prefer using frozen broccoli because it is already pre-cooked and frozen. I prefer it to be fresh. But if you choose to use frozen, make sure to thaw completely and pat dry before placing it into the pan along with the chicken.

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stove-top
Cuisine: European

Keywords: Creamy Cheese Chicken Broccoli and Rice, Dinner Meals, Cream of Chicken, Chicken and Broccoli Dinner, Stove-top Dinner ideas, 30 Minute Meal