Chicken Broccoli Rice and Cheese Skillet
This creamy one pot chicken broccoli and rice skillet is the ultimate easy weeknight dinner—made with simple ingredients, packed with flavor, and ready in about 40 minutes.
Servings: 6 servings
Calories: 460kcal
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
Notes
For best results, cut the broccoli into small, bite-sized florets so they steam quickly. Don’t skip toasting the rice—it adds flavor and keeps it from turning mushy. Use freshly shredded cheese for the best creamy texture.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 33g | Protein: 33g | Fat: 23g