This one pot cheesy chicken and broccoli rice is a staple in our rotation, and for good reason. No canned soup, no complicated steps. Sear the chicken, deglaze the pan, simmer the rice and broccoli, and pull it all together with sharp cheddar. Dinner in 30 minutes, one pan to clean.
The broccoli practically disappears into the cheesy rice. The chicken stays juicy because you sear it first. The whole family eats it, including the picky ones. That’s the recipe.
Looking for more one-pot chicken dinners? Try our One Pot Spanish Chicken and Rice, Creamy Tuscan Chicken, or Instant Pot Broccoli Cheddar Soup next.
Why You’ll Love This Cheesy Chicken and Broccoli
One pan, one cleanup. Searing, simmering, and cheesing all happen in a single deep skillet.
No canned soup. The cheddar sauce comes together from real cheese and a splash of cream. Cleaner and so much better than anything from a can.
The broccoli hides. It softens right into the cheesy rice, which makes this the weeknight dinner that even the most resistant eaters tend to go back for seconds on.
30 minutes. Sear the chicken while the broth comes to a boil and you’re done before anyone has time to ask what’s for dinner.
A One Pot Meal to Add to Your Rotation
I’ve always loved the classic combination of broccoli and cheddar, and pairing it with juicy chicken and perfectly cooked rice makes it even better.
It reminds me of a homemade, stovetop version of a broccoli cheddar casserole, but way easier to throw together on a busy weeknight. No oven required, no extra dishes to wash, just ridiculously creamy and cheesy flavor and 30 minutes.
It’s quick, easy, and always a family favorites. Just like white cheddar mac and cheese or one pot taco pasta.
Ingredients and Notes
This recipe keeps things simple and pantry-friendly, so you may already have everything on hand:
- Chicken breast: Sear first so it stays juicy. You’ll finish cooking it right in the rice. Don’t skip this step.
- Long grain white rice: Do not swap for instant rice. Instant cooks too fast and turns the whole dish mushy.
- Frozen broccoli: Thawed and roughly chopped. Quicker than fresh and works perfectly here.
- Sharp cheddar cheese: Shred it yourself. Pre-shredded cheese has anti-caking agents that make the sauce grainy. This is worth the extra two minutes.
- Reduced sodium chicken broth: So you can control the salt.
- Olive oil, salt, pepper, garlic powder.
How to Make One Pot Cheesy Chicken and Broccoli Rice
Step 1. Season and Sear the Chicken
Season chicken breasts with olive oil, salt, pepper, and garlic powder. Sear in a large, deep skillet over medium-high heat for 3-4 minutes per side until deeply golden.
It won’t be cooked through yet. That’s fine. That golden crust is what flavors the entire dish. Don’t rush this step.
Success tip: Don’t move the chicken while it sears. Let it release on its own. If it’s sticking, it’s not ready to flip.
Step 2. Build the Base
Remove the chicken and reduce the heat. Pour in the chicken broth and scrape up every brown bit from the bottom of the pan. Those bits are pure flavor. This is the step that makes the rice taste like something.
Step 3. Add Rice and Broccoli
Stir in the uncooked rice, frozen broccoli, and a pinch of salt. Bring to a boil over high heat. Nestle the seared chicken on top. Reduce heat, cover, and cook 15-18 minutes until the rice is fluffy.
Success tip: Don’t lift the lid. Steam is doing the work. Check it once at the 12-minute mark to make sure the bottom isn’t burning, but stay out of it otherwise.
Step 4. Finish with Cheese
Pull the chicken out to rest. Off the heat, stir in the shredded cheddar until melted. Add a splash of milk or heavy cream for extra creaminess. Taste and adjust salt. Look at that.
Slice the chicken and fold it back in. Serve warm.
Serving Tips
This dish is already a complete meal, but if you want to add a little something extra, try:
- 🥗 Crisp Side Salad – Something fresh like kale apple salad or shaved brussels sprout salad.
- 🥖 Garlic Bread – Because cheesy rice + buttery bread is always a good idea.
- 🥕 Roasted Vegetables – If you want even more veggies, try roasted mini peppers or crispy carrot fries.
Recipe FAQs
Yes. Boneless, skinless chicken thighs work great and stay even juicier. The cook time stays about the same.
Yes. Chop it small so it softens in the same amount of time as the rice. About 2 cups of fresh florets.
Make sure you’re using long grain white rice, not instant. Also check that you’re covering the pan tightly and not lifting the lid too often. Each peek lets steam escape and throws off the cook time.
Technically yes, but it will make the sauce slightly grainy. Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly. Shred your own cheddar for the creamiest result.
Yes. Store in the fridge for up to four days. The rice absorbs moisture as it sits, so reheat with a splash of chicken broth to loosen it up.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat with a splash of chicken broth or milk to keep the rice from drying out. It reheats well in the microwave in 90-second increments, stirring between.
More One-Pot Meals
- Creamy cajun chicken and sausage pasta
- One skillet lemon chicken orzo
- One pot Hawaiian chicken
- Spanish chicken and rice
- Creamy chicken bacon ranch pasta
One Pot Cheesy Chicken and Broccoli Rice
Save this Recipe!
Ingredients
- 1 1/2 lbs chicken breast pounded to even thickness
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 1/2 cups reduced sodium chicken broth
- 1 1/4 cups long grain white rice uncooked
- 12 oz frozen broccoli thawed and roughly chopped
- 2 cups shredded cheddar cheese
- Milk or cream to taste optional
Instructions
- Drizzle the chicken breast with 1 Tablespoon of olive oil and coat both sides evenly in salt, pepper, and garlic powder. Heat the remaining tablespoon of olive oil in a large, deep skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes without moving them then flip and cook for another 1-2 minutes. The chicken should be a deep golden brown. Remove to a clean plate or cutting board. It does not need to be cooked all the way through.1 1/2 lbs chicken breast, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Reduce the heat to medium and pour in the chicken broth and scrape the bottom of the pan to remove the brown bits.2 1/2 cups reduced sodium chicken broth
- Stir in the rice and broccoli and a pinch of kosher salt to taste. Bring the mixture to a boil over high heat then place the chicken breasts back on top of the rice mixture. Then reduce to low heat, cover the skillet and cook for 15-18 minutes. Stop to check the rice 1-2 times throughout to ensure the bottom is not burning.1 1/4 cups long grain white rice, 12 oz frozen broccoli
- When it’s done, remove the chicken to a cutting board and let it rest while you mix in the cheese. Add the shredded cheese to the rice and mix until melted. Add a splash of milk or heavy cream for a creamier texture. Taste and add more salt and pepper if needed.2 cups shredded cheddar cheese, Milk or cream to taste
- Slice or cut the chicken into cubes and add it back to the pot. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Loved this! So easy too!
Thanks Abby!
SO yummy. My toddlers both love this so that’s a huge win.
That IS a huge win. Thanks Hayley!