I’ll show you how my one-pot Cheesy Chicken Rice comes together in just 30 minutes with a simple shortcut that cooks the chicken, rice, and broccoli all at once.

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I never thought a quick dinner could feel like a small victory, but this one does. I love how humble chicken breasts and broccoli florets can turn into something that actually makes you pause and grin.

It’s not the same old Crock Pot Recipes or that Diner Recept you skim past, it’s sharper, kind of clever and somehow wildly satisfying. I messed up the first time and still kept eating, thats how forgiving it is.

If you like bold, easy dinners that surprise you, this will make you curious enough to try it on a busy weeknight.

Ingredients

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Lean protein, keeps you full, builds muscle, soaks up other flavors.
Carb rich, gives energy, adds soft comforting texture that soaks up sauce.
High in fiber and vitamins, adds green crunch and slight bitterness.
Sharp melty cheese adds fat and protein, gives bold gooey flavor.
Rich fat makes dish silky, helps brown flavor, so use sparingly.
Adds sweetness and savory depth when cooked, helps build the base flavors.
Pungent aromatics, small amount goes a long way, brightens whole dish.
Broth and milk give a savory, creamy base and tender rice.

Ingredient Quantities

1 pound boneless skinless chicken breasts, cut into bite size pieces

1 to 2 tablespoons olive oil

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 cup long grain white rice, rinsed

1 1/2 cups low sodium chicken broth

1/2 cup milk (whole or 2 percent)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried Italian seasoning

1/2 teaspoon paprika, optional

2 cups broccoli florets (fresh or frozen)

1 to 1 1/2 cups shredded sharp cheddar cheese

2 tablespoons butter

2 tablespoons grated Parmesan cheese, optional

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Heat 1 to 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium high heat until shimmering, then add the bite sized chicken pieces, season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and optional 1/2 teaspoon paprika, and cook until lightly browned and no longer pink inside, about 4 to 5 minutes; transfer chicken to a plate and set aside.

2. Reduce heat to medium, add a touch more oil if pan is dry, then add the finely chopped onion and cook until softened, about 3 minutes, stir in the 2 minced garlic cloves and cook 30 seconds until fragrant.

3. Add the rinsed 1 cup long grain white rice to the pan and toast it with the onions for 1 minute, stirring so the rice gets coated and picks up those browned bits.

4. Pour in 1 1/2 cups low sodium chicken broth and 1/2 cup milk, scrape any stuck bits from the bottom, bring to a gentle boil, then reduce heat to low, cover and simmer gently for about 12 minutes.

5. After 12 minutes lift the lid, add 2 cups broccoli florets (fresh or frozen) on top, return the cooked chicken to the pan, cover and continue cooking until the rice is tender and broccoli is bright green and tender, about 5 to 6 more minutes (if using frozen broccoli it might take a minute more).

6. Remove the pan from heat and immediately stir in 1 to 1 1/2 cups shredded sharp cheddar cheese and 2 tablespoons butter until everything is melted and creamy; taste and adjust seasoning, remembering the cheese and Parmesan add salt.

7. If using, sprinkle 2 tablespoons grated Parmesan cheese into the pot and stir for a little extra punch of flavor and creaminess.

8. Let the pot sit covered off the heat for 3 to 5 minutes so the rice finishes steaming and the cheese melts perfectly, then fluff gently with a fork so it doesn’t get mushy.

9. Serve warm, garnish with 2 tablespoons chopped fresh parsley if you like, and enjoy a cheesy, cozy 30 minute meal that the whole family will fight over.

Equipment Needed

1. Large deep skillet or Dutch oven with lid
2. Cutting board and a sharp chef’s knife
3. Measuring cups, measuring spoons and a liquid measuring cup for the broth and milk
4. Wooden spoon or silicone spatula for stirring
5. Large plate or shallow bowl to hold the cooked chicken
6. Fine mesh sieve or colander to rinse the rice
7. Box grater for shredding cheddar and grating Parmesan or pre shredded cheese
8. Fork to fluff the rice and tongs to move chicken pieces if needed

FAQ

Can I use frozen broccoli instead of fresh?

Yes, frozen works fine. Toss it in near the end of cooking, about 5 minutes before the rice is done, so it heats through but doesnt turn mushy. If it releases a lot of water, just cook uncovered a couple minutes longer to evaporate excess liquid.

Can I swap the white rice for brown rice?

You can, but brown rice needs more time and liquid. Use a covered simmer for 35 to 45 minutes and add about 1/2 to 3/4 cup more broth, or cook the brown rice separately and stir into the finished chicken mix.

My rice keeps sticking or burning on the bottom, what do I do?

Use a heavy bottom pot, keep the heat at a low simmer once the liquid is in, and scrape up browned bits before adding the rice. Also dont lift the lid too often and make sure theres enough broth so the rice can steam instead of sticking.

Can I make this dairy free or lower fat?

Totally. Swap milk for a plant milk (unsweetened), use a dairy free shredded cheese or skip the cheese and stir in nutritional yeast for cheesy flavor, and skip the butter or use a little olive oil instead.

What about protein swaps like tofu, turkey, or sausage?

Sure. Turkey breast is a straight swap, cooks like chicken. Sausage should be pre browned because it needs a longer sear, and firm tofu is best pressed, cubed and seared first so it doesnt fall apart in the pot.

Can I freeze leftovers and how do I reheat them?

You can freeze, but broccoli gets softer and cheese texture may change. Freeze in portions, thaw overnight in the fridge, then reheat gently on the stove with a splash of milk or broth so it loosens up. Microwave works too, just stir halfway through.

One Pot Cheesy Chicken Rice And Broccoli Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless thighs or turkey breast (thighs stay juicier, turkey cooks about the same); vegetarian? use firm tofu pressed and cubed, add it near the end so it doesnt fall apart.
Long grain white rice: use jasmine or basmati for similar cook time and texture; want whole grain? use brown rice but add about 1 cup extra liquid and cook 40 to 45 minutes instead.
Chicken broth: substitute vegetable broth for a meatless version, or use water plus 1 bouillon cube or 1 teaspoon bouillon paste if thats all you got; taste and adjust salt.
Sharp cheddar cheese: swap with Colby Jack or Monterey Jack for creamy melt, or use mozzarella plus a little Parmesan for stretch and flavor; pepper Jack adds a spicy kick if you like heat.

Pro Tips

1. Dont crowd the pan when you sear the chicken. Work in a single layer so pieces brown instead of steam, that browning is where most of the flavor comes from. Quick note: pull the chicken off the heat when it’s just cooked through so it stays juicy while the rice finishes.

2. Toast the rinsed rice in the onion for a minute, then add warm broth and milk instead of cold. Warm liquid brings everything up to temp faster and keeps the rice from getting gummy. Keep the simmer low and resist stirring too much while it cooks.

3. If using frozen broccoli leave it frozen and add it on top at the 12 minute mark, or if using fresh chop small florets and blanch them for 30 seconds first so they stay bright and dont get mushy. Putting the broccoli on top helps it steam without overcooking the rice.

4. Use freshly grated sharp cheddar and stir it in off the heat with the butter for the creamiest texture, taste and salt levels after you add the cheese because both cheddar and Parmesan add salt. A squeeze of lemon or a teaspoon of Dijon at the end can lift the whole dish if it feels a little flat.

One Pot Cheesy Chicken Rice And Broccoli Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’ll show you how my one-pot Cheesy Chicken Rice comes together in just 30 minutes with a simple shortcut that cooks the chicken, rice, and broccoli all at once.

Servings

servings

Calories

629

kcal

Equipment: 1. Large deep skillet or Dutch oven with lid
2. Cutting board and a sharp chef’s knife
3. Measuring cups, measuring spoons and a liquid measuring cup for the broth and milk
4. Wooden spoon or silicone spatula for stirring
5. Large plate or shallow bowl to hold the cooked chicken
6. Fine mesh sieve or colander to rinse the rice
7. Box grater for shredding cheddar and grating Parmesan or pre shredded cheese
8. Fork to fluff the rice and tongs to move chicken pieces if needed

Ingredients

1 pound boneless skinless chicken breasts, cut into bite size pieces
1 to 2 tablespoons olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup long grain white rice, rinsed
1 1/2 cups low sodium chicken broth
1/2 cup milk (whole or 2 percent)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika, optional
2 cups broccoli florets (fresh or frozen)
1 to 1 1/2 cups shredded sharp cheddar cheese
2 tablespoons butter
2 tablespoons grated Parmesan cheese, optional
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Heat 1 to 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium high heat until shimmering, then add the bite sized chicken pieces, season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and optional 1/2 teaspoon paprika, and cook until lightly browned and no longer pink inside, about 4 to 5 minutes; transfer chicken to a plate and set aside.
Reduce heat to medium, add a touch more oil if pan is dry, then add the finely chopped onion and cook until softened, about 3 minutes, stir in the 2 minced garlic cloves and cook 30 seconds until fragrant.
Add the rinsed 1 cup long grain white rice to the pan and toast it with the onions for 1 minute, stirring so the rice gets coated and picks up those browned bits.
Pour in 1 1/2 cups low sodium chicken broth and 1/2 cup milk, scrape any stuck bits from the bottom, bring to a gentle boil, then reduce heat to low, cover and simmer gently for about 12 minutes.
After 12 minutes lift the lid, add 2 cups broccoli florets (fresh or frozen) on top, return the cooked chicken to the pan, cover and continue cooking until the rice is tender and broccoli is bright green and tender, about 5 to 6 more minutes (if using frozen broccoli it might take a minute more).
Remove the pan from heat and immediately stir in 1 to 1 1/2 cups shredded sharp cheddar cheese and 2 tablespoons butter until everything is melted and creamy; taste and adjust seasoning, remembering the cheese and Parmesan add salt.
If using, sprinkle 2 tablespoons grated Parmesan cheese into the pot and stir for a little extra punch of flavor and creaminess.
Let the pot sit covered off the heat for 3 to 5 minutes so the rice finishes steaming and the cheese melts perfectly, then fluff gently with a fork so it doesn't get mushy.
Serve warm, garnish with 2 tablespoons chopped fresh parsley if you like, and enjoy a cheesy, cozy 30 minute meal that the whole family will fight over.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.