My cookbook is here! 
This cheesy chicken broccoli and rice is easy to make, made in one pan and super delicious!
With the holidays coming up, I’m always looking for simple dinners that I can make on the fly. This cheesy chicken broccoli and rice all comes together in one pan for easy clean up. My family and I can’t get enough of it!
This all in one cheesy chicken, broccoli, and rice skillet is the ultimate quick weeknight comfort meal. Chicken breasts and butter are seared to tender perfection alongside aromatic diced onion and fresh minced garlic. This produces a seamless flavorful base right in the pan.
Once the rice and broccoli are tender, a generous shower of sharp cheddar cheese is folded through. This melts into a rich, creamy sauce that coats every bite. The mild floral fragrance of jasmine rice pairs beautifully with the savory chicken, crisp tender broccoli, and gooey, golden cheese.
If you like this recipe, please check out our One Pan Lemon Chicken Broccoli + Couscous or my One Pan Honey Garlic Chicken Broccoli + Rice.
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One Pan Cheesy Chicken Broccoli + Rice
Equipment
Ingredients
- 1½ lbs (0.70 kg) chicken breasts, cut into small bite sized pieces
- 1 tbs olive oil
- 1 tsp salt
- 3/4 tsp each garlic powder, onion powder + paprika
- 2 tbs butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup (185 g) basmati rice, rinsed
- 2 cups (0.45 l) low sodium chicken broth
- 2 cups (175 g) broccoli, cut into medium pieces
- 1½ cups (170 g) shredded cheddar cheese, divided
- Optional garnish: chopped parsley + fresh lemon wedge
Instructions
- Drizzle your chicken pieces with olive oil and season with salt, garlic powder, onion powder paprika and toss to coat.
- Heat 1 tbs of butter in a 12 inch skillet over medium-high heat and sauté your onions for 2-3 minutes. Next, add in the chicken pieces, the remaining butter and cook for 5 minutes. Stir in the garlic for 30 seconds. Stir in the rice for 1 minute. Pour in the chicken broth and broccoli, stir and bring to a boil. Reduce heat to low and cover with lid. Let it cook covered for 18 minutes or until rice is cooked. Add 1 cup of cheese and gently stir. Lastly, top with the remaining cheese and cover to melt on low heat. Serve with fresh parsley and lemon wedges.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use boneless skinless chicken thighs instead of breasts.
- You can use any shredded cheese you prefer.