Chicken and Broccoli Cheddar Rice
This Chicken and Broccoli Cheddar Rice is SO EASY! A creamy, cheesy one-pan meal perfect for busy weeknights and meal prepping.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 lb diced chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 2 cups cooked rice white, brown, or jasmine, cooled slightly
- 2 cups broccoli florets fresh or thawed frozen
- 1 cup chicken broth low-sodium recommended
- 1/2 cup milk whole or 2%, or almond milk substitute
- 1 cup shredded cheddar cheese sharp or mild, freshly shredded
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add broccoli florets. Sauté for 3-4 minutes until bright green and just tender but still crisp. Add a splash of chicken broth if needed to help steam.
- Add cooked rice to the skillet with broccoli. Pour in chicken broth and milk. Stir to combine and warm through over medium heat for 3-4 minutes.
- Reduce heat to low. Sprinkle shredded cheddar cheese evenly over the mixture. Stir gently until cheese melts and coats everything. Return cooked chicken to skillet and stir to combine. Adjust seasoning with salt and pepper if needed.
- Once hot and cheese is melted, serve your Chicken and Broccoli Cheddar Rice warm. Enjoy with a crisp salad or roasted vegetables.
Equipment
- Large skillet or sauté pan
- Measuring Cups and Spoons
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Grater
Notes
- Use freshly shredded cheese for better melting and creaminess.
- Leftovers keep well refrigerated up to 3 days; reheat with a splash of broth or milk to maintain creaminess.
- Freeze portions for up to 2 months; thaw overnight before reheating.