One-Pan Cheesy Chicken, Broccoli, and Rice is a flavorful, simple weeknight dinner made with chicken, rice, and broccoli. This one-pan recipe is ideal for busy evenings—minimal prep, one skillet to wash, and plenty of cheesy comfort in under 30 minutes.
ONE-PAN DINNERS
I wasn’t always quick to adopt food trends, but one-pan dinners have won me over. They save time, reduce cleanup, and still deliver satisfying meals. This cheesy chicken, broccoli, and rice skillet is a perfect example of a practical, family-friendly dish that comes together quickly.
EASY DINNERS
This recipe is the kind of go-to meal you pull out when it’s late and you need dinner fast. I originally made it because I wanted something straightforward to prepare without dirtying multiple pans. It turned out so well that I photographed it and shared the steps. Broccoli is one of the few vegetables my family loves, so it’s an easy win—swap in spinach or asparagus if you prefer.
This simple skillet is reliable, fast, and comforting—perfect for weeknights or whenever you want a hearty, cheesy meal with minimal fuss.
HOW TO MAKE ONE-PAN CHEESY CHICKEN, BROCCOLI, AND RICE:
- Start by sautéing diced onion in a couple of tablespoons of olive oil in a large (12-inch) skillet over medium heat. Season bite-sized chicken pieces with salt and pepper.
- When the onions soften, increase heat to medium-high and add the chicken. Brown the pieces, then add minced garlic and cook for about one minute more.
- Push the chicken to one side of the pan. Add another tablespoon of olive oil to the empty side, then add the uncooked rice and toast it for a couple of minutes to deepen the flavor.
- Pour in low-sodium chicken broth, bring to a boil, then reduce heat to a simmer. Cover the skillet and cook the chicken and rice together for about 12 minutes.
- Scatter broccoli florets evenly over the mixture, stir to combine, and continue cooking covered on low for another 8 minutes, or until both rice and broccoli are tender.
- Remove the pan from heat and stir in 1/2 cup of shredded cheddar. Sprinkle the remaining cheese on top, cover, and let sit for 1–2 minutes until the cheese melts.
OTHER ONE-PAN DINNERS
- One-Pan Garlic Butter Chicken
- Skillet Greek Chicken
- One-Pot Chicken Spaghetti
- One-Pan Chicken Tortilla Bake
- Egg Roll in a Bowl
- One-Pan Chicken Fajita Rice
- One-Pan Teriyaki Chicken and 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
Christy Denney
Ingredients
- 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 garlic, minced
- 1 teaspoon kosher salt and freshly ground pepper to taste
- 1 cup uncooked extra long grain white rice
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups broccoli florets, cut into bite sized pieces
- 2 cups shredded extra sharp cheddar cheese
Equipment
Instructions
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In a large skillet or pan, sauté onions in 2 tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
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Once onions soften, increase heat to medium-high and add chicken to the pan. Brown the pieces and add the garlic; cook about 1 more minute.
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Push the chicken to one side and add the remaining tablespoon of olive oil to the other side. Add the uncooked rice and sauté for a couple of minutes.
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Add the chicken broth, bring the mixture to a boil, then lower to a simmer and cover the pan.
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Cook covered for about 12 minutes, then add broccoli, stir to combine, and continue cooking covered for another 8 minutes or until rice and broccoli are tender.
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Remove from heat and stir in 1/2 cup of cheese. Sprinkle the remaining cheese on top, cover, and let sit 1–2 minutes until the cheese melts. Serve hot.
Video
Notes
Use a large skillet with higher sides to contain the ingredients; a 12-inch skillet works well.
