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Four Cheese Chicken & Rice

Four Cheese Chicken & Rice

Cheese✔ Chicken✔ Cheese✔ Rice✔ Cheese✔ Broccoli✔ Cheese✔ This recipe really does check all the boxes!
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Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6


  • lb Chicken Thighs boneless, skinless
  • cup Long Grain Rice
  • 2 cups Broccoli chopped
  • 1 8 oz Cream Cheese cubed
  • 1 cup Pepper Jack shredded
  • 1 cup Cheddar Cheese shredded
  • 3 Garlic Cloves
  • 1 tbsp Dried Onion
  • 1 tsp Tarragon
  • 1 cup Panko Crumbs
  • 1 cup Parmesan Cheese grated
  • 4 oz Butter melted
  • 1 tsp Garlic Salt


  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a sauce pan over medium-high heat, add chicken, dried onions, tarragon, and garlic cloves. Add water until 2 inches over chicken. Bring to boil and cook for 8 minutes (it will not be totally cooked, but that okay). Remove chicken from pan and reserve liquid (scrape any foamy stuff offtop). Chop chicken into bite-size pieces.
  • Bring chicken broth back to boil and add rice to pan. Continue in a rolling boil for 6 minutes. Add broccoli to boiling rice and cook another 4 minutes. Should have about a cup of liquid left. Transfer rice, broccoli and remaining broth to a 13x9 baking dish.
  • Add chicken, cream cheese, pepper jack and cheddar cheese to rice and brocolli. Stir to combine.
  • Add panko, parmesan cheese, and garlic salt to melted butter. Sprinkle over top of rice and chicken. Place in oven for 20 minutes. Let rest at least 5 minutes befor serving.
Keyword broccoli, cheese, Chicken, rice, Rice & Broccoli, Rice Dishes
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