Single Pan Cheesy Chicken Broccoli Rice is a comforting, no-fuss dinner that comes together right on the stovetop. With just a handful of everyday ingredients—tender chicken, crisp broccoli, fluffy rice, savory chicken broth, and melty cheddar cheese—it’s the kind of meal that’s perfect for busy weeknights. Everything cooks in one pan, which means less cleanup and more time to relax. Ready in just 30 minutes, it’s warm, hearty, and totally satisfying.
Cheesy Chicken Broccoli Rice Recipe
This single pan cheesy chicken broccoli rice is one of those go-to meals I keep coming back to—super comforting, incredibly easy to throw together, and a total hit with the whole family. It’s packed with tender chicken, fluffy rice, and broccoli all coated in gooey melted cheddar.
It’s mild enough for picky eaters, yet still satisfying and flavorful. I love that I can get this on the table in just about 30 minutes, which makes it a lifesaver on busy weeknights when I need something hearty, homemade, and fast.
What You’ll Need
This cozy one-pan dinner comes together with just 7 simple ingredients (plus a little salt and pepper). Most of these are pantry or freezer staples, so it’s super convenient for busy weeknights!
- Olive Oil – I like using light-tasting extra virgin olive oil for this. It gives a nice flavor without overpowering the dish. If you only have regular olive oil on hand, that works too—just expect a bit of a bolder taste.
- Boneless, Skinless Chicken Breasts – You’ll need about 2 to 3 chicken breasts, depending on their size. If they’re really thick, go with 2 and maybe cut them into bite-sized pieces for even cooking.
- Salt & Pepper – Just the basics here, but don’t skip them! Seasoning makes all the difference, especially with simple ingredients like these.
- Long Grain Rice – I always reach for basmati rice for this dish—it cooks up fluffy and flavorful. You can also use any standard long grain white rice. Just avoid quick-cooking or instant rice, as it won’t hold up as well.
- Chicken Broth – Go for a full-sodium chicken broth for richer flavor, unless you’re watching your sodium intake. In that case, low-sodium broth is totally fine—just taste and adjust your seasoning as you go.
- Frozen Broccoli – I love the convenience of steam-in-bag frozen broccoli. Pop it in the microwave, chop it up a bit if needed, and stir it right in. No extra pan, no fuss!
- Cheddar Cheese – This is what brings it all together. I recommend using freshly shredded sharp cheddar—it melts better and adds so much creamy, cheesy goodness to every bite. Pre-shredded works in a pinch, though!
How to Cook Cheesy Chicken Broccoli Rice in Just Single Pan
Making this Cheesy Chicken Broccoli Rice all in one pan is not only easy, but also makes cleanup a breeze—definitely a win for busy weeknights. Most of the magic happens while it’s simmering, so after a bit of prep, you can just let it do its thing.
Cook the Chicken: Start by heating a bit of olive oil in a large skillet or deep sauté pan over medium-high heat. Toss in your chicken pieces (bite-sized works best), and season them with some salt and pepper. Cook until the outside is no longer pink and it’s just starting to get a bit golden. No need to cook it all the way through—it’ll finish cooking as everything simmers later on.
Add Rice and Broth: Once the chicken is mostly cooked, pour in your uncooked white rice and chicken broth. Give it a good stir to mix everything together. Bring it all to a boil, then reduce the heat, cover the pan with a lid, and let it simmer gently for about 15 minutes, or until the rice is tender and most of the liquid is absorbed.
Add Broccoli and Cheese: While that’s simmering, go ahead and microwave your frozen broccoli according to the package directions. You can chop it up smaller if you like it more evenly mixed in. Shred up some cheddar cheese—freshly grated melts best and gives it that creamy, cheesy pull we all love. Stir the cooked broccoli and cheese right into the pan with the rice and chicken. You can mix all the cheese in at once, or save some to sprinkle over the top and let it melt for a gooey finish. Either way, it’s a cheesy dream.
Tips for Success
If you’re looking to make this easy one-pan meal a regular weeknight go-to, here are some of my favorite tips that really make a difference:
- Grate Your Own Cheese : Trust me on this—skip the pre-shredded stuff and grab a block of cheddar. It melts so much better and gives the dish that creamy, velvety texture you want. Bagged shredded cheese is coated with anti-caking agents that can make the sauce a bit grainy instead of smooth.
- Go for Microwaveable Frozen Broccoli : To keep things simple (and cut down on dirty dishes), use a steam-in-bag frozen broccoli. You can pop it in the microwave while the rice is cooking, then just stir it in at the end. So easy and just the right texture!
- Small Chicken Pieces Cook Best : Chop your chicken into small, bite-sized pieces before adding it to the pan. This way it cooks quickly and evenly, and by the time the rice is done simmering, the chicken is tender and juicy—no dry chicken here.
- Stick With White Rice : I know brown rice is great for other meals, but this recipe really works best with white rice. Brown rice takes much longer to cook and needs extra liquid, which can throw off the texture and might leave you with overcooked chicken or soggy results.
- Use Full-Sodium Chicken Broth : For that rich, comforting flavor, I always recommend using regular, full-salt chicken broth. If you go with low-sodium, just taste as you go—you might need to bump up the seasoning a bit to make up for the flavor difference.
Variation Ideas
One of the best things about this recipe is how easy it is to customize. Here are some simple ways to switch things up depending on your mood or what you’ve got on hand:
- Turn Up the Heat : If you like a little kick, swap out the regular cheese for pepper jack or mix in some shredded jalapeño cheddar. A pinch of cayenne or crushed red pepper flakes added while seasoning the chicken gives it a nice spicy edge without overpowering the cheesy goodness.
- Switch Up the Cheese : This dish is super forgiving when it comes to cheese. You can go as melty or bold as you like—try sharp cheddar for a deeper flavor or a mix of mozzarella and Monterey Jack for extra creaminess. Even a bit of cream cheese stirred in at the end makes it extra rich.
- Season to Your Taste : The base recipe has a cozy, mild flavor, but it’s easy to jazz up. Toss in garlic powder, onion powder, or even Italian seasoning if that’s your thing. A little smoked paprika adds a subtle depth, and if you’ve got an onion lying around, chop it up and sauté it with the chicken for extra flavor. Fresh minced garlic is a winner too if you love that classic savory aroma.
Single Pan Cheesy Chicken Broccoli Rice Recipe
Ingredients
- 1 tbsp olive oil
- 1½ chicken breasts, without skin or bones chopped
- 1¼ cup chicken broth
- ½ cup long grain or basmati rice
- 1 cup broccoli, chopped
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
Instructions
- In a large 12-inch skillet (make sure it has a lid that fits snugly), heat the olive oil over medium-high heat. Add the diced chicken, then season with salt and pepper to taste.
- Cook the chicken for about 4 to 6 minutes, stirring often, until the outside is no longer pink and it’s starting to lightly brown. The inside might still be slightly undercooked at this point, which is fine—it’ll finish cooking with the rice.
- Carefully drain any extra liquid or oil from the pan to keep the final dish from getting greasy.
- Stir in the uncooked rice and chicken broth. Turn the heat up to bring it to a boil. Once it's boiling, cover the skillet with the lid and reduce the heat to medium-low. Let it simmer gently for about 15 minutes, or until the rice is tender and the liquid has been fully absorbed.
- While that’s simmering, pop the frozen broccoli into the microwave and cook it according to the package directions. Once it's done, you can chop it into smaller bite-sized pieces if you prefer.
- When the rice and chicken are done cooking, add the cooked broccoli and ½ cup of the shredded cheese straight into the skillet. Stir everything together until well combined.
- Sprinkle the remaining ½ cup of cheese evenly over the top, cover the skillet again, and let it sit on low heat for another 2 minutes—just long enough for the cheese to melt into a gooey layer on top.
- Serve it hot, straight from the pan. It’s cozy, cheesy, and comes together with minimal cleanup—just the way a good weeknight dinner should be.
Notes
- Rice: I love using long-grain white rice in this dish—it's budget-friendly, easy to find, and turns out great every time. That said, if you have basmati rice on hand, it works just as well and adds a little extra fluffiness. Just make sure you’re not using instant rice here, since the timing will be way off.
- Broccoli: I usually go for the 6 oz bag of steam-in-bag broccoli because it’s so convenient—just pop it in the microwave while everything else cooks. But if you prefer fresh broccoli (or that’s what you’ve got in the fridge), no problem. Just chop it into bite-sized florets, boil or steam it until tender, and toss about into the pan when it’s time.
- Chicken: This part is flexible depending on the size of your chicken breasts. If they’re on the larger side, two will be plenty. For smaller ones, plan on using three. You’ll want to cube them up into bite-sized pieces so they cook quickly and evenly with the rest of the dish.
- Broth: I recommend using full-salt chicken broth for the best depth of flavor—it really pulls everything together. If you're watching sodium, you can definitely use low-sodium broth, but you may want to add a pinch of salt later to balance things out.
- Cheese: I usually stick with mild cheddar because it melts beautifully and gives the dish that creamy, cheesy comfort-food vibe. But if you’re looking to kick things up a notch, swap in some pepper jack! It adds a great little kick without being overwhelming.
- Extra Flavor Tips: Want more heat or bold flavor? Try sprinkling in some chili powder, cayenne, or paprika. You can also sauté some chopped onion and minced garlic with the chicken for extra depth—so good! Garlic powder, onion powder, or even a bit of Italian seasoning can also be added to match your taste. We usually keep it pretty mild and cheesy at my house, but it’s super easy to customize.
