Description
This easy One Pan Cheesy Chicken Broccoli and Rice is a comforting, all-in-one skillet dinner that comes together in just 35 minutes. Tender bites of chicken, fluffy rice, fresh broccoli, and plenty of melty cheddar cheese make this family-friendly meal a weeknight favorite — minimal cleanup required!
Ingredients
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For the Chicken & Rice Base
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
For the Broccoli & Cheese
- 2 cups small broccoli florets (fresh or thawed frozen)
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and cook for 4–5 minutes until browned but not fully cooked through. Remove to a plate and set aside.
- Sauté Onion and Garlic: In the same skillet, add diced onion. Cook for 2–3 minutes until softened, then stir in minced garlic and cook for 30 seconds until fragrant.
- Add Rice and Broth: Stir in the rice, chicken broth, salt, pepper, and paprika (if using). Scrape up any browned bits from the bottom of the skillet for extra flavor.
- Simmer: Return the browned chicken (and any juices) to the pan. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring once halfway through to prevent sticking.
- Add Broccoli: Scatter the broccoli florets over the rice, cover again, and continue to cook for 7–8 minutes until the rice is tender and chicken is cooked through. If using frozen broccoli, add it a few minutes earlier.
- Add Cheese: Sprinkle 1 cup of shredded cheddar over the pan. Let it sit for 2 minutes with the lid on to melt, then gently stir everything together. Top with the remaining cheese and cover to let it melt just before serving.
- Serve: Scoop the cheesy chicken, broccoli, and rice into bowls. Enjoy immediately while warm and gooey!
Notes
- Cut broccoli into small, bite-size florets for even cooking.
- Swap cheddar for Monterey Jack, mozzarella, or a cheese blend if you prefer.
- You can use rotisserie chicken — add with the broccoli in step 5.
- If substituting brown rice, increase broth to 2 1/2 cups and simmer for 30–35 minutes before adding broccoli.
- Leftovers keep well refrigerated up to 3 days; reheat gently with a splash of water or stock.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 87mg
