As a mom of three and full-time recipe creator, I’ve tested more one pot meals than I can count (because hello, less dishes to wash=very much needed between homework and sports practice and, you know, life). This chicken broccoli and rice skillet is one I make on repeat—it’s layered with flavor, builds step by step, and just works.
The one pan chicken, broccoli and rice dinner I actually want to eat
After way too many disappointing one pot meals (you know the kind—soggy broccoli, bland chicken, rice that’s still somehow crunchy?), I started making this dish a little differently. A few small shifts in technique made a huge difference—and now this one’s firmly in the dinner rotation at our house.
Here’s why this version works so well:
- Searing the chicken first: Gives you real flavor and those golden edges you just don’t get from poaching meat in broth.
- Toasting the rice: Adds cozy, nutty depth and helps it hold its texture without getting mushy.
- Layering the broccoli to steam at the end: It cooks perfectly tender without overcooking, turning mushy, or falling apart into the rice.
Each step adds just enough intention without complicating dinner—and the result is a creamy, cheesy, cozy skillet meal that tastes way more impressive than the effort it takes.
I usually serve it as-is, because it’s a full meal in one pan—protein, veggie, carbs, cheese, done. But if I’m feeling extra, I’ll throw a salad on the side or pass around some garlic bread for scooping. It’s the cousin of my Chicken Broccoli Rice Casserole—same cozy vibes, but made entirely on the stove for the nights when turning on the oven feels like a personal attack. (We’ve all been there.)
🛒 The ingredient situation
Nothing wild here—just a solid lineup of real dinner heroes:
We’ve got everyday staples like chicken breast, onion, rice, and broth. A touch of cream and two cheeses (because we deserve it), plus broccoli for that green veggie moment. It’s simple, comforting, and packed with flavor… exactly what your Tuesday night needs.
Printable recipe
Chicken Broccoli Rice and Cheese Skillet
Ingredients
- 1½ pounds boneless, skinless chicken breast (diced into ½-inch pieces)
- salt and black pepper (to taste)
- 2 tablespoon butter (plus more if needed)
- 1 cup diced yellow onion (about 1 medium)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon chicken seasoning
- 1 pinch chicken bouillon granules (optional, for extra flavor)
- 1 cup long grain white rice (uncooked)
- 2½ cups low-sodium chicken broth
- 3-4 cups small broccoli florets (about 1 large head; if your broccoli florets are large, cut them into small, bite-sized pieces so they steam through quickly and evenly)
- ½ cup half-and-half
- ¼ cup grated Parmesan cheese
- 1 ½ cups shredded cheddar cheese (divided for stirring in and topping)
- chopped fresh parsley and/or fresh thyme (optional, for serving)
Instructions
- Prep the chicken : Pat the diced chicken dry with paper towels, then season with salt and pepper. Set aside.1½ pounds boneless, skinless chicken breast, salt and black pepper
- Sauté aromatics: In a deep 3–4 quart skillet or pan, melt 2 tablespoons butter over medium heat. Add the diced onion and sauté for 5–6 minutes, until softened. Stir in garlic and cook for another 30 seconds, just until fragrant.2 tablespoon butter, 1 cup diced yellow onion, 2 teaspoons minced garlic
- Sear the chicken: Add the chicken to the skillet. Let it sear undisturbed for 2–3 minutes to build some color, then stir and cook for another 2–3 minutes until lightly browned and mostly cooked through. Stir in the chicken seasoning and a pinch of bouillon granules, if using.1 teaspoon chicken seasoning, 1 pinch chicken bouillon granules
- Toast the rice : Stir in the uncooked rice and let it cook over medium heat for about 1–2 minutes, stirring constantly, until the grains are glossy and well-coated (but not browned).1 cup long grain white rice
- Add broth and cook: Stir in the chicken broth and bring to a simmer. Cover with a lid and reduce heat to medium-low. Let cook for around 12-14 minutes, stirring occasionally, until the rice is nearly done and most of the liquid is absorbed.2½ cups low-sodium chicken broth
- Steam the broccoli : Add the broccoli florets in a single layer over the rice. Cover again and cook for 3–5 minutes, just until the broccoli is tender and the rice is fully cooked.3-4 cups small broccoli florets
- Creamy finish : Uncover, reduce the heat to low, and stir in the half-and-half. Let it warm through for about 1 minute, then stir in ¼ cup Parmesan and ¾ cup cheddar cheese. Stir until melted and creamy. Taste and adjust seasoning if needed.½ cup half-and-half, ¼ cup grated Parmesan cheese, 1 ½ cups shredded cheddar cheese
- Cheddar topping (optional) : Sprinkle the remaining ¾ cup cheddar cheese on top. Cover with the lid and let sit off the heat for 2–3 minutes until melted.
- Serve : Garnish with chopped parsley or fresh thyme if desired. Serve hot!chopped fresh parsley and/or fresh thyme
Got questions? Let’s save you the scroll spiral.
Can I use frozen broccoli?
Yep, just don’t throw it in straight from the freezer unless you like your broccoli soggy and sad. Thaw it first (or at least rinse under warm water and pat it dry). Then add it like you would fresh—just be ready for it to steam faster.
Can I use leftover cooked chicken?
Totally fine. Skip the searing step and stir the chopped chicken in with the rice once the liquid’s added. It’ll warm through as everything cooks. Just know: you’ll miss out on that golden crust you get from searing. Trade-offs, baby.
What kind of rice works best?
Long grain white rice is the golden child here. Jasmine also works great. Basmati? Sure, but it’s a little more delicate. Short grain or arborio? Too starchy. Brown rice? It takes forever and messes with the timing—so be prepared for that.
Can I use orzo instead of rice?
You rebel, I like it. Yes—just toast it like you would the rice and adjust the liquid to about 2¼ cups total (or as needed based on your orzo brand). Watch closely, stir often, and bask in your carb creativity.
Do I have to use cheddar and Parmesan?
Nope. But if you skip the cheese entirely, you’re kind of breaking the unspoken “comfort food” contract. Mozzarella, Monterey Jack, or a little Gruyère are fair swaps. And if you only have one kind of cheese? You’ll survive. Promise.
What if I don’t have half-and-half?
Use whole milk + a splash of cream, or just use whole milk if that’s all you’ve got. Even evaporated milk works. Just don’t use skim milk unless you enjoy watery regret.
How should I store leftovers? Is it safe??
Yes—as long as you’re smart about it. Refrigerate the rice quickly (within ~30mins). Eat within a day. Reheat until steaming hot (like, for real—not just kinda warm). No nibbling straight from the fridge unless you’re trying to meet your local food poisoning hotline.
The tl;dr: Read at least this before you cook
- Use the right rice: Long grain white rice cooks up perfectly tender in one pot. Skip brown (too slow) and instant (too mushy).
- Layer your flavors: Sear the chicken, toast the rice, steam the broccoli on top—this order matters, and it makes all the difference in flavor and texture.
- Store leftovers safely: Cool quickly, refrigerate promptly, and reheat thoroughly. Rice can be finicky, so don’t leave it out too long!
💬 Made it? Loved it?
Tell me all about it! Drop a comment and leave a star rating—I love hearing when a recipe becomes a weeknight win.
And don’t forget to Pin it for next time, because let’s be real: this Chicken Broccoli Rice Skillet is going to be your “ugh, what’s for dinner” lifesaver again and again.
Ivan says
My family loved this! Easy and yummy, 5 stars no issues.
Nora says
I’m so glad your family enjoyed this recipe, Ivan! Thanks for your review, I appreciate your time.
Hilary-Anne Buckhurst says
Sorry to be stupid but not sure what the half and half is. At first I thought it was the two cheeses but not certain. Thank you,
Nora says
Not stupid at all 🙂 in the US, half and half is milk with 10-18% butterfat (basically, half milk and half cream). I think in some countries it’s called single cream? You can just use half milk, half cream if that’s what you have access to! Hope this helps.