One-Pot Cheesy Chicken Broccoli Rice is a super easy, delicious dinner made all in one pan. This cheesy dish is a family favorite and is packed full of simple ingredients like cheddar cheese, chicken, broccoli, and tender rice. Cooked in 30 minutes, this is a tasty weeknight meal you'll want to make again and again!
Ingredients
1poundchicken breastscut into bite sized pieces, boneless and skinless
2 1/2cupsbroccoli floretscut into bite sized pieces
3tablespoonsolive oildivided
1 ¼teaspoonssaltdivided
½teaspoonpepper
1/4cupdiced onionabout ¼ medium onion
2clovesgarlicminced
1cupwhite ricelong grain
½teaspoonpaprika
½teaspoonoregano
2 1/2cupschicken brothI used low sodium
2cupscheddar cheeseshredded
Instructions
In a large skillet add two teaspoons of olive oil and turn the oven on to medium low heat. Add onions and garlic sautéing until they soften,, about 1-2 minutes.
Add the sliced chicken to the pan and sprinkle 1 teaspoon salt and ½ teaspoon pepper over both sides of the chicken. Increase the heat to medium high.
Cook the chicken pieces for 3-4 minutes until the pink on the outside disappears. The chicken doesn’t need to fully cook through the center at this step or it may dry out further along in the recipe.
Turn heat back to medium and slide all the chicken to one side of the pan. Move the pan so the empty side of the pan is over the middle of the burner.
Add a tablespoon of olive oil in the empty side of the pan and allow it to warm. Add the uncooked rice in the olive oil and saute for 2-3 minutes, stirring until it just begins to brown.
Add the chicken broth, paprika and oregano to the pan and stir. Turn the heat up to medium high and bring the liquid to a boil.
Once the liquid boils cover the pan with a lid and turn the heat down to medium low to keep the liquid simmering. Cook chicken and rice mixture covered for about 12-13 minutes.
Add broccoli and sprinkle ¼ teaspoon of salt around the pan. Stir to combine the broccoli with the rice and chicken.
Cover the pan again and cook covered for another 8-9 minutes on low, or until broccoli and rice are both tender and the liquid has mostly absorbed. There should be a little liquid in the pan but the dish shouldn't be still wet.
Turn off the heat. Sprinkle shredded cheese on top of the rice then cover for 2 minutes to melt the cheese. Serve and enjoy!
Notes
I recommend using sharp cheddar cheese for more flavor, but cheddar cheese, colby, or even pepper jack can be used in this recipe.
See the notes in the article about what types of rice are easy to use in this recipe, and which types of rice don't work well.