One-Pan Cheesy Chicken, Broccoli, and Rice
One-Pan Cheesy Chicken, Broccoli, and Rice is a cheesy, easy dinner loaded with simple ingredients like chicken, rice, and broccoli. This dish is perfect for a busy weeknight when things are hectic. Only one dish to clean for this satisfying one-pan dinner recipe.
I’m a little late to the one-pot, one-pan party. I don’t know why I’ve been resistant but with food trends, I’m either really early or really late to try them.
For example, I think I was the last person in the world to eat quinoa.
And cookie butter…, just had my first taste ever yesterday.
Subconsciously I was trying to avoid it because it’s one of those things that I knew I would find myself elbow deep in before realizing the whole jar was gone.
Move over Nutella, cookie butter is the hot ticket in town now (thanks Heather for buying me a jar).
Anywhoooo, back to one-pan dishes. I feel no reason to ever make anything in more than one pan now.
Which is why I made this One-Pan Mexican Rice Chicken yesterday. I loathe dishes. This is a trend I plan on hanging on to for a while.
To be honest, I wasn’t planning on sharing this dish, which is why there aren’t any step-by-step shots. But I have your back y’all. Easy dinners are hard to come by so I had to share. Especially chicken dinners (like these Baked Chicken Chimichangas).
I made it purely out of necessity trying to keep my house clean for 12 hours before I had to host Bunko so I looked up one-pan dishes so that I could keep my kitchen clean and still feed my family.
After I made it, it looked so pretty so I snapped a couple of pictures just in case. I found this recipe over at No. 2 Pencil. She has a ton of one-pot recipes that you guys should check out.
Broccoli is one of the few vegetables my whole family loves so I knew it would be a hit and it was. If broccoli isn’t a vegetable your family loves you can use spinach or asparagus.
This is the kind of chicken recipe that sits in your back pocket when it’s 5 pm and you don’t know what you’re making for dinner.
HOW TO MAKE ONE-PAN CHEESY CHICKEN, BROCCOLI, AND RICE:
- First, start by cooking your onions in a little olive oil in a 12-inch skillet. Once they’re soft you can add your seasoned chicken breast. If you’re using a rotisserie chicken you can add it later when you add the cheese.
- Next, you’ll saute your rice in a little olive oil. This gives the rice extra flavor by toasting it. Have your liquid on had because you’ll want it as soon as it’s done toasting.
- Add your chicken broth. I really like Better than Bouillon Chicken base in a can (you add water) which can be found right next to regular chicken broth.
- After the rice has been cooking for a while add your broccoli and let it steam.
- Finally, when all the liquid has been absorbed by the rice you’re ready to add the cheddar cheese. Stir 1/2 a cup in and sprinkle the rest on top to melt.
OTHER ONE-PAN DINNERS
- One-Pan Garlic Butter Chicken
- One-Pan Chicken Tortilla Bake
- Egg Roll in a Bowl
- One-Pan Chicken Fajita Rice
- Italian Sausage and Peppers
- One-Pot Sausage Broccoli Pasta
- Cheater Korean Beef
- One-Pan Tomato Basil Chicken Quinoa
- Creamy Chicken Noodle Skillet
- One-Pan Chicken Spinach and Orzo
- Creamy Chicken and Spinach
- One-Pan Creamy Zucchini Pasta
- Chicken Salad recipe
- One-Pan Sausage Broccoli and Sun-dried Tomato Pasta
One-Pan Cheesy Chicken, Broccoli, and Rice
- 3 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, diced finely
- 1 pound boneless skinless chicken breasts, , cut into bite sized pieces
- 2 cloves of garlic, minced
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 1 cup uncooked extra long grain white rice
- 2 1/2 cups of low-sodium chicken broth, (I like to use Better than Buillion Chicken base)
- 2 1/2 cups broccoli florets, cut into bite sized pieces
- 2 cups shredded extra sharp cheddar cheese
- In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
- Once onions soften, increase the heat to medium high and add chicken to the pan.
- Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
- Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
- Add the uncooked rice in the olive oil and saute it for a couple of minutes.
- Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
- Cook chicken and rice mixture covered for about 12 minutes.
- Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
- Continue to cook 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 and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Delicious. Easy to put together and very filling. Definitely will make this again.
So delicious! Definitely going on the rotation. 😁
This was a hit with the whole family. Even got my toddler to eat all his veggies without having to bargain with him.
This recipe is so good! My family loved it! The only thing I did differently is cooked my chicken on a Traeger grill and put it in at the end with the cheese! Some people complained about lack of flavor, but we thought it was great! Thank you!
This was super easy to make and delicious! I normally don’t care much for broccoli, but it was quite tasty in this dish. Will definitely make it again.
I’ve been making this recipe for at least a year and it’s one of my absolute favorites! So easy, so delicious, and healthy too! I ran out of shredded cheddar tonight and used a Mexican 3 cheese blend that included pepper jack and OMG was that good! Gave the dish a little kick! Thank you for this wonderful recipe!
I haven’t made it yet but my daughter has and Loved it so I told her I had to have the recipe. It’s just me and my dog now and after cooking everyday for over 40 years I’m wanting fast, easy both to fix and clean up after so I’m excited and I saw some of your other easy recipes excited about them also.
A family favorite! Thanks for the recipe
How much of the better than bullion do you use?
I just follow the back of the boullion jar which is 1 teaspoon per cup of liquid.
Does this freeze well? What’s the shelf life frozen and unfrozen (refrigerated)?
I would say a few days refrigerated. Two months frozen
This is really good! I added a few more seasonings like garlic powder, onion powder, and chili powder. I also added a couple scoops of sour cream in at the same time as the chicken broth to make it creamy. Absolutely delicious!
This turned out very good. The flavor is simple, but comforting. After adding the broth, and bringing to a boil, I popped in the oven (covered at 375*) for 27 mins. I added the broccoli after the first 15 mins.
I made this for dinner and it was a huge hit. I’m trying to diet and see the information per serving but could you tell me what is considered a serving, please.
1/6 of the recipe is a serving. I like to weigh the whole recipe and then divide it by 6 if you really want to be precise.