As a mom of three, I know the struggle of getting a wholesome dinner on the table when everyone is hungry and the clock is ticking. This one-pan cheesy chicken broccoli rice skillet was born on one of those frantic weeknights when I needed something hearty, delicious, and easy to clean up. It's become our go-to for busy evenings.
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The beauty of this recipe is that everything cooks in one skillet, so you have less mess and more time to actually sit down with your family. Plus, it's packed with protein and veggies, so you can feel good about what's on their plates. And let's be honest, the gooey cheese on top doesn't hurt either!
Whether you're a seasoned cook or just starting out, this dish is forgiving and flexible. You can swap in whatever vegetables you have on hand or use rotisserie chicken to save even more time. It's comfort food that works with your life, not against it.
Why You'll Love This Recipe
About the Ingredients
1 tbsp (15ml) olive oil
For sautéing the chicken and aromatics. Use a neutral oil like canola if you prefer.
1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
Chicken thighs also work well and stay juicy. For a shortcut, use shredded rotisserie chicken.
1 medium yellow onion, diced
About 1 cup. Sweet onion or shallots are great substitutes.
3 cloves garlic, minced
Fresh garlic is best, but 1/2 tsp garlic powder can work in a pinch.
1 cup (185g) long-grain white rice, uncooked
Basmati or jasmine rice also work. Brown rice will need more liquid and time.
2 cups (480ml) low-sodium chicken broth
Vegetable broth works too. Low-sodium is key to control saltiness.
1 cup (240ml) whole milk
Any milk works, but whole milk gives the creamiest texture. For dairy-free, use unsweetened almond milk.
2 cups (150g) broccoli florets, cut into bite-size pieces
Fresh or frozen (thawed) both work. If using frozen, add a few extra minutes.
1 ½ cups (170g) shredded sharp cheddar cheese, divided
Cheddar is classic, but Monterey Jack or a mix of Italian cheeses are great. Shred your own for better melt.
½ tsp salt, plus more to taste
Adjust based on your broth and cheese saltiness.
½ tsp black pepper
Freshly ground is best for flavor.
2 tbsp chopped fresh parsley, for garnish (optional)
Adds a pop of color and freshness. You can skip it or use chives.
Tips & Tricks
- Don't rinse the rice before cooking, as it helps keep the dish creamy.
- Cut chicken into uniform pieces so they cook evenly and quickly.
- If the skillet gets too dry before the rice is tender, add a splash more broth and cover.
Pro Tips
Step-by-Step Instructions
1. Sear the chicken
Heat olive oil in a large oven-safe skillet over medium-high heat (375°F/190°C). Add chicken cubes and cook for 5-7 minutes, until golden brown on all sides and no longer pink inside (internal temp 165°F/74°C). Remove to a plate and set aside.
2. Sauté aromatics
In the same skillet, add onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
3. Toast the rice
Stir in the rice and cook for 1-2 minutes, stirring constantly, until the rice is slightly translucent and smells nutty.
4. Add liquids
Pour in chicken broth and milk, scraping up any browned bits from the bottom. Season with salt and pepper. Bring to a simmer.
5. Simmer rice
Reduce heat to low, cover, and let simmer for 15-18 minutes, until most liquid is absorbed and rice is almost tender.
6. Add broccoli and chicken
Stir in broccoli florets and the cooked chicken. Cover and cook for 5 more minutes, until broccoli is bright green and tender-crisp.
7. Melt cheese
Remove from heat and sprinkle 1 cup of shredded cheddar over the top. Cover and let sit for 2-3 minutes until melted. Alternatively, place under the broiler for 1-2 minutes for a golden, bubbly top (watch carefully).
8. Garnish and serve
Sprinkle with remaining cheese and fresh parsley if using. Serve warm and enjoy!
Delicious Variations
Vegetable Swap
Replace broccoli with cauliflower, peas, or green beans.
Protein Swap
Use cooked sausage, shrimp, or tofu instead of chicken.
Spice It Up
Add a pinch of red pepper flakes or a dash of hot sauce for heat.
How to Store One-Pan Cheesy Chicken, Broccoli & Rice Skillet
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of broth or water, or microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
Yes, but you'll need to adjust the cooking time and liquid. Use 2 ½ cups broth and cook for about 40-45 minutes.
Q: How can I make this dairy-free?
Use olive oil instead of butter, unsweetened almond milk, and a dairy-free cheese alternative that melts well.
Q: Can I add other vegetables?
Absolutely! Mushrooms, bell peppers, or zucchini work great. Just add them in step 6 with the broccoli.
Q: What if I don't have an oven-safe skillet?
You can cook everything on the stovetop and skip the broiler step. Just cover the skillet to melt the cheese.
I hope this one-pan cheesy chicken broccoli rice becomes a staple in your home like it is in mine. Give it a try and let me know how your family liked it in the comments below!
One-Pan Cheesy Chicken, Broccoli & Rice Skillet
One-pan cheesy chicken broccoli rice is a creamy, comforting dinner that's ready in 30 minutes and loved by the whole family.
🧂 Ingredients
- 1 tbsp (15ml) olive oil
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup (185g) long-grain white rice, uncooked
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (240ml) whole milk
- 2 cups (150g) broccoli florets, cut into bite-size pieces
- 1 ½ cups (170g) shredded sharp cheddar cheese, divided
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish (optional)
📋 Instructions
- 1Sear the chicken — Heat olive oil in a large oven-safe skillet over medium-high heat (375°F/190°C). Add chicken cubes and cook for 5-7 minutes, until golden brown on all sides and no longer pink inside (internal temp 165°F/74°C). Remove to a plate and set aside.
- 2Sauté aromatics — In the same skillet, add onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- 3Toast the rice — Stir in the rice and cook for 1-2 minutes, stirring constantly, until the rice is slightly translucent and smells nutty.
- 4Add liquids — Pour in chicken broth and milk, scraping up any browned bits from the bottom. Season with salt and pepper. Bring to a simmer.
- 5Simmer rice — Reduce heat to low, cover, and let simmer for 15-18 minutes, until most liquid is absorbed and rice is almost tender.
- 6Add broccoli and chicken — Stir in broccoli florets and the cooked chicken. Cover and cook for 5 more minutes, until broccoli is bright green and tender-crisp.
- 7Melt cheese — Remove from heat and sprinkle 1 cup of shredded cheddar over the top. Cover and let sit for 2-3 minutes until melted. Alternatively, place under the broiler for 1-2 minutes for a golden, bubbly top (watch carefully).
- 8Garnish and serve — Sprinkle with remaining cheese and fresh parsley if using. Serve warm and enjoy!
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. She offers realistic advice on navigating the ups and downs of family life, from tantrums to teen years.
