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One-Pan Cheesy Chicken, Broccoli, and Rice

A comforting, creamy, one-pan meal combining tender chicken, crisp broccoli, and cheesy rice—all with minimal cleanup and maximum flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1 lb boneless skinless chicken breast, diced
  • ½ medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup long‑grain white rice uncooked
  • 2½ cups low‑sodium chicken broth
  • 2½ cups broccoli florets bite‑sized
  • 2 cups shredded extra‑sharp cheddar cheese
  • 3 tbsp extra‑virgin olive oil
  • Salt & pepper to taste

Instructions
 

  • Heat 2 tbsp oil in a large skillet over medium heat. Add onion and sauté until translucent.
  • Season chicken with salt and pepper, add to pan, and cook until lightly browned. Stir in garlic for 1 minute.
  • Move chicken to one side; add remaining oil and rice. Toast rice for 2 minutes.
  • Pour in chicken broth and bring to boil. Reduce heat to simmer, cover, and cook for 12 minutes.
  • Distribute broccoli over the top; re-cover and cook 8 more minutes until rice and broccoli are tender.
  • Remove from heat. Stir in ½ cup cheese until melted and well mixed.
  • Sprinkle remaining cheese on top, cover for 1–2 minutes to melt.
  • Serve directly from pan, optionally garnished with fresh herbs.

Notes

  • Don’t lift the lid during simmering or rice may cook unevenly.
  • Use low‑sodium broth so you can better control seasoning.
  • For extra flavor, sauté rice in oil until slightly golden before adding broth.
  • Add-ins: peas, diced bell pepper, or cooked bacon‑style turkey bits.
  • Creamier texture: stir in a splash of milk or cream at the end.
  • Make ahead: hold rice slightly undercooked, refrigerate, and melt cheese just before serving.