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One Pot Cheesy Chicken Broccoli Rice

A simple, one-pan dinner of tender chicken, broccoli, and cheesy rice made all in one skillet.
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Servings: 6 servings

Ingredients

  • 1 pound chicken breasts boneless, skinless, cut into bite-sized pieces
  • 2 1/2 cups broccoli florets cut into bite-sized pieces
  • 3 tablespoons olive oil divided
  • 1 1/4 teaspoons salt divided
  • 1/2 teaspoon black pepper
  • 1/4 cup diced onion about 1/4 medium onion
  • 2 cloves garlic minced
  • 1 cup white rice long grain, uncooked
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 2 1/2 cups chicken broth low sodium if preferred
  • 2 cups cheddar cheese shredded

Instructions

  • Heat 2 teaspoons of the olive oil in a large skillet over medium-low heat; add the diced onion and minced garlic and sauté until softened, about 1–2 minutes.
  • Add the bite-sized chicken pieces to the skillet, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and increase heat to medium-high.
  • Cook the chicken, stirring occasionally, for 3–4 minutes until the outside is no longer pink but the pieces may not be fully cooked through.
  • Push the chicken to one side of the pan and move the skillet so the empty side sits over the burner; add 1 tablespoon olive oil to the empty side and let it warm.
  • Add the uncooked rice to the hot oil and sauté for 2–3 minutes, stirring, until the rice begins to lightly brown.
  • Pour in the chicken broth, then add the paprika and oregano and stir to combine. Bring the mixture to a boil over medium-high heat.
  • Once boiling, cover the skillet and reduce heat to medium-low to maintain a gentle simmer; cook covered for 12–13 minutes.
  • Uncover and add the broccoli, sprinkling the pan with the remaining 1/4 teaspoon salt. Stir to combine with the rice and chicken.
  • Cover again and cook on low for another 8–9 minutes, until the rice and broccoli are tender and most of the liquid is absorbed.
  • Turn off the heat, sprinkle the shredded cheddar evenly over the top, cover, and let sit 2 minutes to melt the cheese; then serve.

Equipment

  • Large Skillet with Lid
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Use sharp cheddar for stronger flavor.
  • Colby or pepper jack can be substituted for cheddar.
  • Long-grain white rice works best for this method.
  • Avoid using varieties that require significantly different liquid ratios or cooking times.