5 tablespoons butter-divided
1 pound boneless, skinless chicken breasts-cut into bite size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic -minced
4 cups broccoli-riced
1/2 cup heavy whipping cream
1 teaspoon mustard powder
8 ounces sharp cheddar cheese-grated
Melt 1 tablespoon of butter in a large skillet over medium high. Season the chicken with salt and pepper and add to the hot skillet. Cook until it is done throughout and no longer pink in the center, about 5-7 minutes. Transfer the cooked chicken to a bowl, set aside, and return the pan to the stove top. Lower the heat to medium. Add a drizzle of olive oil to the pan if needed and add garlic. Cook for 30 seconds, then stir in the broccoli rice. Cook the broccoli rice, stirring frequently until tender – about 5 minutes. Transfer the broccoli rice to the bowl of chicken and return the pan to the stove top. Melt the remaining 4 tablespoons of butter in the skillet, then whisk in the heavy whipping cream and mustard powder. Cook until hot and bubbly then slowly stir in the cheddar cheese until it’s completely melted and smooth. Stir back in the chicken and broccoli rice and cook a few more minutes until everything is heated through.
