One Pot Cheesy Chicken Broccoli and Rice
This Cheesy Chicken Broccoli and Rice is comfort food at its best—quick, easy, and full of melty, cheesy goodness. It’s packed with juicy chicken, fluffy rice, and tender broccoli, all coated in a creamy sauce—and it all comes together in just one pan. That means minimal prep and easy cleanup.Buy block cheese and grate it yourself—it melts much better!
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Servings: 5 servings
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
Fresh Broccoli. You can use fresh broccoli florets instead of frozen. Just chop them into small bite-sized pieces so they cook evenly with the rice. They will have a slightly crisp texture.
Dairy-Free. Use a plant-based milk and cheese.
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.
Reheat: Warm in the microwave with a splash of broth or milk to keep it creamy.
Nutrition
Serving: 5servings | Calories: 601kcal | Carbohydrates: 44g | Protein: 47g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 132mg | Sodium: 979mg | Fiber: 2g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 62mg | Calcium: 377mg | Iron: 2mg
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