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
- 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.
If you're using rotisserie chicken add the chicken at the end with the cheese just to heat it through.
You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.
Source: Number 2 Pencil
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 139mgSodium: 799mgCarbohydrates: 16gFiber: 3gSugar: 2gProtein: 46g