Single Pan Cheesy Chicken Broccoli Rice Recipe
This Single Pan Cheesy Chicken Broccoli Rice is my go-to for a cozy, no-fuss dinner. Everything cooks together—tender chicken, fluffy rice, and melty cheese—making it rich, comforting, and super easy to clean up. It’s the kind of meal that feels homemade and hits all the right spots.
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.
