1. Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Add diced chicken, sprinkle with salt and pepper, and cook until lightly browned (about 5–6 minutes). Remove and set aside.
🔬 Why this matters: Browning builds umami flavor through the Maillard reaction.
2. Sauté Onion & Garlic
In the same skillet, sauté diced onion until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add Rice and Broth
Stir in the uncooked rice, chicken broth, and a pinch of paprika. Bring to a boil, reduce heat to low, and cover. Simmer for 12–15 minutes.
👃 Sensory tip: You’ll know it’s nearly done when the broth is absorbed and you can smell the cooked rice aroma.
4. Add Broccoli
Once the rice is almost tender, fold in the broccoli florets. Cover again and steam for 5 minutes until the broccoli is just tender.
5. Add Chicken, Milk, and Cheese
Return the cooked chicken to the pan. Stir in milk or cream and most of the cheese. Cook for 2–3 more minutes until creamy and bubbly.
6. Top & Serve
Sprinkle the remaining cheese over the top, cover briefly to melt, then serve hot with your favorite garnish (parsley, chili flakes, etc.).
Featured Image: A cheesy, bubbling pan of golden chicken, vibrant broccoli, and creamy rice, steam rising—cozy and irresistible.
Pro Tips from the Experts
### What kind of rice works best?
Long grain white rice is ideal because it stays fluffy without becoming mushy. Avoid instant or pre-cooked varieties.
### Can I use frozen broccoli?
Absolutely. Just thaw first and pat dry to prevent excess moisture.
### How do I make this dairy-free?
Use unsweetened almond milk and a dairy-free cheese alternative that melts well like Daiya or Violife.
Best Ways to Serve This Comforting Skillet
Pair it with:
- A side of garlic bread or cornbread
- A crisp green salad with vinaigrette
- Roasted carrots or green beans
- A glass of chilled white wine (for adults!)
Related Recipes on HomemadeHaven.net:
- Creamy Garlic Parmesan Chicken Skillet
- One-Pan Lemon Herb Chicken and Rice
- Easy Broccoli Cheddar Soup
Nutrition Breakdown (Per Serving)
- Calories: 420
- Protein: 28g
- Carbs: 36g
- Fat: 18g
- Fiber: 4g
- Calcium: 20% DV
- Iron: 15% DV
Nutrition note: You get a balanced plate with protein, veggies, carbs, and healthy fat—all in one pan.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months (best without added cheese)
- Reheat: Microwave with a splash of broth or milk to keep it creamy
Meal prep hack: Divide into single portions for grab-and-go lunches!
Frequently Asked Questions
Can I make it ahead of time?
Yes! This dish reheats beautifully. Just undercook the broccoli slightly if planning to reheat.
Will brown rice work?
Yes, but increase the liquid to 3 cups and simmer for 40–45 minutes.
Can I make it spicy?
Yes—add a diced jalapeño or a dash of cayenne pepper with the onions.
How do I keep it from drying out?
Don’t overcook the rice or broccoli. Stir in a splash of milk before serving to rehydrate if needed.
Delicious Variations
- Mexican-Inspired: Add cumin, black beans, and a sprinkle of taco cheese
- Buffalo Style: Mix in buffalo sauce and top with blue cheese crumbles
- Low-Carb: Replace rice with cauliflower rice, adjust cook time
- Kid-Friendly: Omit garlic/onion and use mild cheddar for picky eaters
Conclusion: A Comforting Classic You’ll Make Again and Again
One Pan Cheesy Chicken Broccoli and Rice isn’t just a meal—it’s a time-saving, family-pleasing, and belly-warming masterpiece. It’s got everything: flavor, simplicity, and that comforting cheesy texture that makes weeknight dinners extra special.
So next time you’re staring into the fridge wondering what to cook, remember this one-pan wonder is just 30 minutes away from dinner bliss.
Print
How to Make It: Step-by-Step Instructions
- Total Time: 25 minutes
- Yield: 4 servings
Description
One Pan Cheesy Chicken Broccoli and Rice—creamy, hearty, and packed with flavor. A quick, family-friendly dinner with easy cleanup and big comfort!
Ingredients
3 tablespoons of extra virgin olive oil divided
1/2 medium yellow onion diced
1 pound boneless skinless chicken breasts cut into bite sized pieces
2 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup uncooked extra long grain white rice
1 large bunch of fresh broccoli
2 1/2 cups low-sodium chicken broth
1 1/2 to 2 cups extra sharp cheddar cheese
Instructions
Start by sautéing onions in two tablespoons of olive oil over medium heat.
Season chicken with salt and pepper.
Once onions have started to soften, increase heat to medium-high and add chicken breast to pan.
Brown chicken breast pieces, then add minced garlic and cook for about 2 more minutes.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Saute uncooked rice in olive oil until rice starts to take on a golden color, 2-3 minutes.
Add chicken broth to pan, bring to a boil, and stir to combine.
Reduce heat to low and cover.
Cook chicken and rice mixture covered for about 12 minutes.
While chicken and rice are cooking, remove florets from broccoli, cutting into bite-sized pieces.
Stir in broccoli and continue cooking covered another 8 minutes on low, or until broccoli and rice are both tender.
Remove from heat and stir in half a cup of cheese.
Sprinkle remaining cheese on top, place cover back on the pan and let cheese melt, 2-3 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dinner
- Cuisine: American