Cheesy Chicken, Broccoli, and Rice Skillet
A comforting one-pan meal that comes together quickly with tender chicken, bright broccoli, and fluffy rice, all bathed in a creamy, cheesy sauce. Simple enough for weeknights, special enough for weekend dinners, and loved by families and friends alike.
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 2 cups broccoli florets
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic
- to taste salt and pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté for 2–3 minutes until translucent and fragrant.
- Season the chicken pieces with a pinch of salt and pepper. Increase the heat to medium-high and sear the chicken in the skillet until lightly browned on all sides, about 4–5 minutes. Remove the chicken and set aside.
- Add the rice to the skillet, stirring to toast it lightly for about 1 minute. Pour in the chicken broth, bring to a simmer, and reduce the heat to maintain a gentle simmer.
- Return the chicken to the pan. Cover and cook for 10–12 minutes, or until the rice is nearly tender and most of the liquid is absorbed.
- Add the broccoli florets, stir, and continue to simmer uncovered for 4–6 minutes, or until the broccoli is bright green and the rice is fully tender.
- Stir in the milk (or cream) and the shredded cheddar cheese. Cook gently until the cheese melts into a creamy sauce and everything is well coated. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let rest for 2–3 minutes before serving. This helps thicken the sauce slightly and makes scooping easier.