One Pan Cheesy Chicken Broccoli and Rice is a comforting dish that combines tender chicken, bright broccoli, and creamy, cheesy rice all in one pot. The richness of the cheddar and the simplicity of cooking everything together creates a satisfying meal that’s perfect for busy weeknights. This dish checks all the boxes: easy to prepare, only a single pan to clean, and it’s deliciously filling.

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 discovered this recipe during a chilly autumn evening when comfort food was calling my name. After one bite, I was instantly hooked! The flavors combine so harmoniously that it really feels gourmet while remaining unbelievably easy to whip up. Whether you’re cooking for your family or just looking to treat yourself, this One Pan Cheesy Chicken Broccoli and Rice is sure to be a hit.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 40 minutes, making it perfect for busy evenings.
Irresistible Flavor: The combination of chicken, broccoli, and extra sharp cheddar creates a savory, creamy blend.
One-Pan Wonder: Less cleanup and more time to relax after dinner.
Whole-Family Friendly: Kids adore the cheesy goodness, while adults will love the nutritious veggies.
Easily Adaptable: You can switch out the veggies or proteins based on what you have on hand.

Ingredients You’ll Need

3 tablespoons of extra virgin olive oil: This adds a rich flavor to our dish and helps sauté the chicken perfectly, but you can also use canola or avocado oil if needed.
1/2 medium yellow onion, diced: It brings sweetness and depth to the mix. You can substitute it with shallots if you prefer a milder flavor.
1 pound boneless skinless chicken breasts, cut into bite-sized pieces: Chicken breasts are lean and cook quickly. If you have chicken thighs, they work wonderfully too.
2 cloves garlic, minced: Fresh garlic is key here for that aromatic quality. You can substitute with 1/2 teaspoon garlic powder if necessary.
1 teaspoon kosher salt: Enhances all the flavors. If you’re watching sodium, consider a low-sodium alternative.
1/2 teaspoon freshly ground pepper: A touch of pepper adds warmth. You can adjust according to taste.
1 cup uncooked extra long-grain white rice: This type of rice is naturally fluffy and does a great job of soaking up the flavors.
1 large bunch of fresh broccoli: Packed with nutrients and adds vibrance. Frozen broccoli can also work in a pinch.
2 1/2 cups low-sodium chicken broth: Infuses more flavor than water. You can use vegetable broth for a vegetarian version.
1 1/2 to 2 cups extra sharp cheddar cheese: This cheese adds the delightful creaminess. Feel free to swap with your favorite cheese, like Gruyère or Monterey Jack.

How to Make One Pan Cheesy Chicken Broccoli and Rice

Sauté Onions: Begin by heating 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Once it’s warm, toss in the diced onion and cook for about 3-4 minutes or until the onion becomes translucent and fragrant.

Season Chicken: While the onions are cooking, season the 1 pound of boneless skinless chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. The seasoning enhances the chicken’s flavor, making every bite delicious.

Brown Chicken: Once the onions have softened up a bit, increase the heat to medium-high and add the seasoned chicken pieces to the pan. Cook for about 5-7 minutes, stirring occasionally, until they’re browned on the outside.

Add Garlic: After the chicken is browned, stir in the 2 cloves of minced garlic and let it cook for another 2 minutes. The garlic will add an irresistible aroma that fills the kitchen.

Toast the Rice: Push the chicken to one side of the pan and add the remaining 1 tablespoon of olive oil to the other side. Then, add in 1 cup of uncooked extra-long grain white rice, stirring it for about 2-3 minutes until it takes on a light golden color.

Mix in Broth: Pour in 2 1/2 cups of low-sodium chicken broth. Stir everything together, making sure to scrape up any bits stuck to the bottom of the pan. Bring the mixture to a boil.

Simmer: Once boiling, reduce the heat to low, and cover the pan. Let it simmer for about 12 minutes. This allows the rice to absorb the broth, softening nicely.

Prepare the Broccoli: While the chicken and rice are doing their thing, remove florets from the large bunch of fresh broccoli and cut them into bite-sized pieces. This quick prep keeps the dish vibrant and fresh.

Combine & Cook: After 12 minutes, lift the lid and stir in the chopped broccoli. Cover the pan again and allow it to cook on low for another 8 minutes or until the broccoli and rice are both tender.

Melt the Cheese: Once everything is cooked, remove the pan from the heat and stir in 1/2 cup of the extra sharp cheddar cheese until melted and creamy. Now, sprinkle the remaining cheese on top, replace the lid, and let the residual heat melt the cheese for another 2-3 minutes.

Storing & Reheating

Once cooled, store leftovers in an airtight container. It will keep in the fridge for about 3-4 days. If you want to save it for longer, you can freeze it in portions for up to 3 months. To reheat, simply microwave for a few minutes or warm on the stovetop over low heat. Keep in mind that the texture may change slightly, so adding a splash of chicken broth can refresh it.

Chef’s Helpful Tips

Pay attention to the browning of your chicken; it locks in flavor.
Make sure the broth is at room temperature or warm; this helps maintain a consistent cooking temperature.
If you want a creamier dish, feel free to add a splash of cream after the cheese.
Don’t rush the steps! Allowing the ingredients to cook fully creates a richer flavor.
Experiment with different vegetables, like peas or carrots, to mix it up.

One Pan Cheesy Chicken Broccoli and Rice strikes the perfect balance between being hearty and wholesome. The beauty of this dish lies not only in its comforting flavors but also in its simplicity and ease of preparation. Feel free to play around with the ingredients — whether you swap in quinoa or opt for different veggies, your kitchen is your playground! I can’t wait for you to savor every bite — happy cooking!

Recipe FAQs

Can I use brown rice instead of white rice?

Absolutely! If you prefer brown rice, just remember that it takes longer to cook. You’ll need to adjust the cooking time and add more chicken broth, cooking it for about 40-45 minutes instead of 12 minutes.

Can I make this dish ahead of time?

Yes, you can! Prepare everything up to the point of adding the broccoli and cheese. Simply store in the refrigerator, and when you’re ready to serve, heat it up, stir in the broccoli, and finish cooking.

What can I substitute for the cheddar cheese?

While extra sharp cheddar is delicious, you could also use pepper jack for some heat, or a blend of mozzarella and parmesan for a different flavor profile. Just remember to use a cheese that melts well!

How do I know when the chicken is fully cooked?

The safest way is to check with a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F. If you don’t have one, ensure there are no pink spots remaining, and the juices run clear.

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One Pan Cheesy Chicken Broccoli and Rice

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Author: Peter
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

One Pan Cheesy Chicken Broccoli and Rice features tender chicken, vibrant broccoli, and creamy cheese, all blended with flavorful rice for a satisfying meal that is quick to prepare and perfect for weeknight dinners.

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 onions until softened.
Season the chicken breast pieces with salt and pepper.
Increase heat to medium-high once onions are softened, then add the chicken to the pan.
Brown the chicken pieces, then add minced garlic and cook for an additional 2 minutes.
Push the chicken to one side of the pan and add the remaining tablespoon of olive oil to the other side.
Sauté the uncooked rice in olive oil until it turns golden, about 2-3 minutes.
Pour in the chicken broth, bring it to a boil, then stir to mix everything.
Reduce the heat to low, cover the pan, and cook for about 12 minutes.
While the chicken and rice are cooking, prepare the broccoli by cutting it into bite-sized florets.
Stir in the broccoli and cook covered for another 8 minutes until both broccoli and rice are tender.
Remove the pan from heat and stir in half a cup of cheese.
Top with the remaining cheese, cover to let it melt for 2-3 minutes.

Notes

For added flavor, consider adding spices like paprika or thyme.
Use fresh broccoli for the best texture and taste.
You can substitute the cheese with a lower-fat version or different types as preferred.