Name: Broccoli Cheddar Risotto with Pan-Seared Chicken Thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 boneless skinless chicken thighs; 1 tbsp olive oil; 1 tsp salt; 1 tsp pepper; 1 tsp garlic powder; 1 tsp paprika; 3/4 cup Arborio Rice; 1 tbsp butter; 1/2 yellow onion (diced); 2 clove garlic (minced); 3 cups warm chicken broth; 1 1/2 cups broccoli florets (chopped small); 3/4 cup sharp cheddar (shredded); 1/4 cup parmesan; 2 tbsp cream cheese (optional)

This broccoli cheddar risotto with pan-seared chicken thighs is cheesy, creamy comfort food that is way easier than you think. Golden, paprika-seasoned chicken thighs sear in the pan, then Arborio rice cooks right in the same skillet with broth, broccoli, sharp cheddar and Parmesan. This broccoli cheddar risotto is ready in about 45 minutes.

I am about to be making risotto all the time, because this was so incredibly easy. Love cozy dinners? Try my Chicken Pot Pie Soup next.

Why You’ll Love This Broccoli Cheddar Risotto

Like broccoli cheddar soup in creamy risotto form.
One pan for the chicken and risotto.
Juicy, golden chicken thighs seasoned with paprika.
Easier than you think, no fancy skills needed.

Ingredients for Broccoli Cheddar Risotto

The Chicken

Boneless, skinless chicken thighs, olive oil, salt, pepper, garlic powder and paprika.

The Risotto

Arborio rice, butter, diced yellow onion, garlic and warm chicken broth.

The Cheesy Finish

Small broccoli florets, shredded sharp cheddar, Parmesan and optional cream cheese for extra creaminess.

Dietary note: This risotto is naturally gluten free when your broth is gluten free. For a lighter dish, skip the cream cheese or reduce the cheese.

How to Make Broccoli Cheddar Risotto

Step 1: Sear the chicken

Pat the chicken dry and season with salt, pepper, garlic powder and paprika. Cook in olive oil over medium-high heat 5 to 6 minutes per side until golden and cooked through. Let it rest.

Step 2: Start the risotto

Lower the heat to medium. Add the butter and onion to the same pan and cook 2 to 3 minutes. Add the garlic for 30 seconds, then stir in the rice and toast for 1 minute.

Step 3: Add the broth

Add warm broth about 1/2 cup at a time, stirring constantly and waiting until most is absorbed before adding more.

Step 4: Add the broccoli

After about 10 minutes, stir in the broccoli and keep adding broth until the rice is creamy and tender, about 20 to 25 minutes total.

Step 5: Make it cheesy

Lower the heat and stir in the cream cheese, cheddar and Parmesan until smooth. Add the chicken and serve.

Carly’s Expert Tips

Use warm broth. Cold broth slows the cooking and makes the risotto uneven.
Stir often. It releases the starch that makes risotto creamy.
Chop the broccoli small so it cooks through in the rice.
Smoked paprika adds even more flavor to the chicken.

Make It Your Own

Bacon: Stir in crispy chopped bacon at the end.
Chicken breast: Swap in sliced chicken breast.
Veggie: Skip the chicken and add peas or spinach.
Gouda: Use smoked Gouda instead of cheddar.

Make-Ahead and Meal Prep: Risotto is best fresh, but you can chop the onion and broccoli and season the chicken up to 1 day ahead.

What to Serve With Broccoli Cheddar Risotto

Serve with a crisp green salad, roasted carrots or garlic bread.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat on the stove with a splash of broth to loosen it back up.

What People Ask About Broccoli Cheddar Risotto

Can I use a different rice for risotto?

Arborio is best for creaminess, but other short-grain rice works with adjusted time and liquid.

Why do you use warm broth for risotto?

Warm broth keeps the rice cooking evenly so it turns creamy.

Can I use chicken breast instead of thighs?

Yes. Cook until 165°F and slice before serving.

How do I reheat risotto?

Warm it on the stove with a splash of broth, stirring until creamy.