One Pan Cheesy Chicken Broccoli and Rice is a comforting dish that brings together tender chicken, crunchy broccoli, and perfectly cooked rice all dressed in a creamy, cheesy blanket. This recipe simplifies dinner time, giving you a delicious, wholesome meal without the need for multiple pots or too much cleanup afterward. The texture of the broccoli next to the softness of the chicken and rice creates a delightful contrast, while the gooey melted cheese ties it all together in every bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One Pan Cheesy Chicken Broccoli and Rice
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One Pan Cheesy Chicken Broccoli and Rice

One Pan Cheesy Chicken Broccoli and Rice

I first encountered a variation of this dish when a friend offered it at a cozy gathering. It quickly became a staple in my own kitchen because it satisfies those weeknight hunger pangs effortlessly, and it’s adaptable for busy families or meal-preppers alike. Why run out for takeout when you can whip up this simple yet satisfying recipe at home? Trust me, this One Pan Cheesy Chicken Broccoli and Rice offers a warm and cheesy hug on a plate!

Why You’ll Love This Recipe

Simple & Quick: Made in just about 40 minutes, it’s perfect for a weeknight dinner.
Irresistible Flavor: The combination of tender chicken, fresh broccoli, and sharp cheddar creates a flavor explosion.
Eye-Catching Appeal: The vibrant green broccoli against the creamy cheese sauce is sure to impress guests.
Flexible Serving: Perfect for family dinners, meal prep, or even a cozy gathering with friends.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right rice and broth.

Ingredients You’ll Need

3 tablespoons of extra virgin olive oil: This is used for sautéing and adds a wonderful flavor. You can substitute with avocado oil if preferred.
1/2 medium yellow onion, diced: Onion provides a savory base for the dish. A red onion can be used for a slightly different taste.
1 pound boneless skinless chicken breasts, cut into bite-sized pieces: Chicken adds protein and a hearty quality. You can also use thighs for a different texture.
2 cloves garlic, minced: Fresh garlic boosts flavor, but garlic powder can be a substitute in a pinch.
1 teaspoon kosher salt: Essential for enhancing all the flavors in your dish. Use sea salt if that’s what you have.
1/2 teaspoon freshly ground pepper: Freshly ground pepper delivers a greater flavor punch. If you only have pre-ground, it’s fine to use that.
1 cup uncooked extra long grain white rice: This rice cooks perfectly with the chicken and broth in one pot. Brown rice can be used, but cooking time will need adjustment.
1 large bunch of fresh broccoli: Fresh broccoli adds crunch and nutrients. Frozen can also work, but be sure to thaw it first.
2 1/2 cups low-sodium chicken broth: Low-sodium broth allows you to control the salt levels without losing flavor. Vegetable broth is a great alternative if desired.
1 1/2 to 2 cups extra sharp cheddar cheese: This provides the cheesy goodness that brings the dish together. Feel free to mix cheeses like mozzarella or gouda for variety.

How to Make One Pan Cheesy Chicken Broccoli and Rice

Sauté Onions: Start by heating 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Once it’s nice and hot, add the diced half onion. Sauté for about 2-3 minutes until it turns tender and fragrant.

Cook Chicken: Season the 1 pound of cut chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. When the onions soften, increase the heat to medium-high and add the seasoned chicken pieces to the pan.

Brown Chicken: Cook the chicken breast pieces until they’re golden and cooked through, roughly 5-7 minutes. Add the 2 cloves of minced garlic and cook for an additional 2 minutes. You will love how wonderful it smells as the garlic becomes fragrant!

Add Rice: Push the cooked chicken to one side of the pan. To the other side, add another tablespoon of extra virgin olive oil. Pour in 1 cup of uncooked extra long grain white rice and sauté it in the oil until it starts to take on a lovely golden color, about 2-3 minutes.

Combine and Cook: Add 2 1/2 cups of low-sodium chicken broth to the pan, bringing it to a boil. Stir everything in the pan to combine all those great flavors together.

Simmer: Reduce the heat to low and cover the pan. Let the mixture simmer for about 12 minutes, allowing the rice to absorb the broth.

Prepare Broccoli: While the chicken and rice are cooking, take a moment to remove the florets from the large bunch of fresh broccoli, cutting them into bite-sized pieces.

Add Broccoli: Stir the broccoli into the chicken and rice mixture. Cover the pan again and continue to cook for another 8 minutes on low. You want the broccoli to be tender but still vibrant—cooking it just right will ensure it retains some crunch!

Melt Cheese: Once everything is cooked, remove the pan from the heat and stir in 1/2 cup of extra sharp cheddar cheese until melted. Sprinkle the remaining cheese on top, and place the cover back on the pan for 2-3 minutes to allow the cheese to melt perfectly.

Storing & Reheating

To store leftover One Pan Cheesy Chicken Broccoli and Rice, let it cool down to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. If you’d like to freeze it, portion the leftovers in freezer-safe containers, and it can last for up to 3 months. When reheating, you can microwave it for about 2-3 minutes, or heat it on the stove with a splash of broth to maintain moisture. Just be aware that the texture may change slightly after freezing; refreshing it with a bit of broth can help!

Chef’s Helpful Tips

Avoid drying out the chicken by not overcrowding the pan when browning it. If necessary, cook in batches.
For best results, let your chicken come to room temperature before cooking to ensure even cooking.
Keep an eye on your rice to prevent it from sticking. Stir occasionally during the simmer time, if necessary.
Consider adding other veggies like bell peppers or peas for extra color and flavor; just add them along with the broccoli!
If you want more kick, try incorporating some red pepper flakes or a squeeze of lemon juice before serving.

One Pan Cheesy Chicken Broccoli and Rice is easy to make and incredibly satisfying. With vibrant flavors and textures all in one dish, it’s a fantastic meal option for any busy day. Feel free to experiment with your favorite ingredients or add more veggies as you like. Prepare to enjoy this cozy dish with family and friends—they’ll be asking for seconds!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare the chicken, rice, and broccoli mixture a day in advance. Just reheat on the stove with a splash of broth to keep it moist.

Can I use frozen broccoli in this recipe?

Yes, frozen broccoli is a convenient option! Just make sure to thaw it before adding it to the dish, as it may need a little less cooking time compared to fresh broccoli.

What can I substitute for chicken?

For a vegetarian version, consider substituting the chicken with chickpeas or mushrooms. You can also use tofu for a great protein-packed alternative.

How do I get the perfect cheese melt?

To get that perfect cheesy melt, always cover the pan for a few minutes after adding cheese, allowing the heat to gently melt the cheese. Using freshly grated cheese will help it melt better than pre-shredded varieties!

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One Pan Cheesy Chicken Broccoli and Rice

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: American

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Description

Savor the irresistible flavor of One Pan Cheesy Chicken Broccoli and Rice, combining juicy chicken, fresh broccoli, and gooey cheddar cheese into a simple, wholesome meal perfect for any night.

Ingredients

Scale

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

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Instructions

Heat two tablespoons of olive oil in a pan over medium heat and sauté the diced onions.
Season the chicken pieces with salt and pepper.
Once the onions soften, increase to medium-high heat and add the chicken to the pan.
Brown the chicken, then add minced garlic and cook for about 2 minutes more.
Push the chicken to one side of the pan and add the remaining olive oil to the other side.
Sauté the uncooked rice in the olive oil until it turns golden, about 2-3 minutes.
Pour in the chicken broth, bring to a boil, and stir it all together.
Reduce the heat to low and cover the pan.
Cook for about 12 minutes, covered, allowing the chicken and rice to simmer.
While it's cooking, cut the broccoli florets into bite-sized pieces.
Add the broccoli to the pan, cover, and continue cooking for another 8 minutes or until both the broccoli and rice are tender.
Remove from heat and stir in half a cup of cheese.
Top with the remaining cheese, cover again, and let it melt for 2-3 minutes.

Notes

For extra flavor, consider adding spices like paprika or cayenne pepper.
Feel free to substitute broccoli with other veggies like bell peppers or carrots.
For a creamier texture, increase cheese to your preference.