This One-Pan Cheesy Chicken, Broccoli, and Rice dish is a comfort food classic, perfect for busy weeknights when you need a quick, wholesome, and satisfying meal. It’s a complete dish with protein, veggies, and carbs, all brought together with a rich layer of melted cheddar cheese.

Ingredients:
- 3 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, finely diced – Adds a sweet, aromatic base to the dish.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces – For tender, juicy bites of protein.
- 2 cloves garlic, minced – For a fragrant, savory undertone.
- 1 teaspoon kosher salt and freshly ground pepper, to taste – To season the dish.
- 1 cup uncooked extra long grain white rice – The base that absorbs all the delicious flavors.
- 2 1/2 cups low-sodium chicken broth – Keeps the dish moist and infuses the rice with a savory flavor. (Better than Bouillon Chicken base is a great choice for extra richness.)
- 2 1/2 cups broccoli florets, cut into bite-sized pieces – Adds a pop of color and nutrients.
- 2 cups shredded extra sharp cheddar cheese – For that irresistible cheesy finish.
Instructions:
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the diced onion and cook until softened, about 2-3 minutes. Add the garlic and sauté for another minute, until fragrant.
- Cook the Chicken: Add the chicken pieces to the skillet. Season with salt and pepper, then cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Rice: Add the remaining tablespoon of olive oil to the skillet, then stir in the uncooked rice. Toast the rice for 2-3 minutes, stirring frequently, until it begins to turn golden. Pour in the chicken broth, stirring to combine.
- Simmer: Reduce the heat to low, cover the skillet with a lid, and let the rice cook for 10 minutes. After 10 minutes, add the broccoli florets on top of the rice, re-cover, and cook for an additional 8-10 minutes, until the rice is tender and the broccoli is steamed.
- Combine Everything: Return the cooked chicken to the skillet, stirring to combine with the rice and broccoli. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and cook for 2-3 minutes, until the cheese is melted and gooey.
- Serve: Serve the dish hot, straight from the skillet. It’s perfect as is, but you can also top it with a sprinkle of fresh herbs like parsley or basil for a fresh touch.
Tips:
- Customizable Veggies: Feel free to swap the broccoli with other veggies like cauliflower, bell peppers, or even spinach.
- Add a Kick: For a bit of heat, sprinkle in some crushed red pepper flakes or add a dash of hot sauce.
- Creamy Texture: If you prefer a creamier consistency, you can stir in a splash of heavy cream or a dollop of sour cream before adding the cheese.
- Leftover-Friendly: This dish reheats beautifully, making it a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe delivers all the flavors of a classic casserole with the ease of one-pan cooking—perfect for a no-fuss, delicious dinner!
Leave a Reply