One-Pan Cheesy Chicken, Broccoli, and Rice

Chicken, toasted rice, broccoli, and cheddar in one skillet. Weeknight dinner in about 30 minutes.

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One-Pan Cheesy Chicken, Broccoli, and Rice
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5 min Prep Time
25 min Cook Time
30 min Total Time
6 Servings

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • ½ medium yellow onion, diced finely
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus freshly ground pepper to taste
  • 1 cup uncooked extra-long-grain white rice
  • 2½ cups low-sodium chicken broth
  • 2½ cups broccoli florets, cut into bite-sized pieces
  • 2 cups shredded extra-sharp cheddar cheese

Instructions

  1. In a large 12-inch skillet with a lid, sauté the onion in 2 tablespoons of olive oil over medium heat. Season the chicken with salt and pepper.
  2. When the onion softens, turn the heat to medium-high and add the chicken. Brown the pieces, then add the garlic and cook about 1 minute more.
  3. Push the chicken to one side. Add the remaining tablespoon of olive oil to the empty side and toast the uncooked rice in it for a couple of minutes.
  4. Pour in the chicken broth and bring to a boil. Lower to a simmer, cover, and cook about 12 minutes.
  5. Sprinkle the broccoli over the chicken and rice and stir. Cover and cook on low another 8 minutes, until the broccoli and rice are tender.
  6. Take the pan off the heat. Stir in ½ cup of the cheddar. Sprinkle the rest on top, cover 1–2 minutes until melted, and serve.

Notes

  1. If you’re using rotisserie chicken, add it at the end with the cheese just to heat through.
  2. You need a large skillet with a higher edge so everything fits. A 12-inch pan works.