Name: Cheesy Chicken Broccoli Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; Salt and black pepper, to taste; 2 cups broccoli florets; 2 cloves garlic, minced; 2 cups cooked rice (white, brown, or cauliflower rice); 1 cup low-sodium chicken broth; ½ cup milk (or half-and-half); 1 cup shredded cheddar cheese; ½ cup shredded mozzarella cheese; ½ tsp paprika; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love how everything cooks in one skillet, which means fewer dishes and more time to relax. The combination of cheesy goodness, protein-packed chicken, and nutrient-rich broccoli feels indulgent yet wholesome. It’s perfect for busy weeknights when I want something hearty and homemade without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil or butter
Salt and pepper to taste
1 teaspoon garlic powder
1 small onion, diced
1 cup long-grain white rice, uncooked
2 cups chicken broth
2 cups broccoli florets
1 cup shredded cheddar cheese
1/2 cup milk or cream
1/4 teaspoon paprika (optional)

Directions

I season the chicken with salt, pepper, and garlic powder.
In a large skillet over medium-high heat, I warm the olive oil or butter, then cook the chicken until golden and cooked through, about 5–6 minutes. I transfer it to a plate.
In the same skillet, I sauté the onion for 2–3 minutes until softened.
I add the uncooked rice and chicken broth, bringing it to a boil. I then reduce the heat, cover, and simmer for 12–15 minutes until the rice is almost tender.
I add the broccoli florets, cover again, and cook for another 3–4 minutes until bright green and tender.
I return the chicken to the skillet, stir in the milk or cream, and sprinkle in the shredded cheddar cheese. I stir until everything is creamy and well combined.
I season to taste, sprinkle with paprika if desired, and serve warm.

Servings And Timing

This recipe makes 4 servings and takes about 30 minutes from start to finish.

Variations

I sometimes swap cheddar for mozzarella or pepper jack for a different flavor. For extra vegetables, I stir in diced bell peppers, peas, or spinach. If I want a lighter version, I use brown rice and low-fat cheese, though I adjust the cooking time for the rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of broth or milk to keep it creamy. The microwave works too but can slightly change the texture of the cheese.

FAQs

Can I Use Pre-Cooked Rice?

Yes, I reduce the broth to about 1/2 cup and add the rice along with the broccoli, letting it heat through before adding the cheese.

Can I Use Frozen Broccoli?

Absolutely, I add it directly to the skillet during the last few minutes of cooking.

How Do I Make It Spicier?

I stir in red pepper flakes or diced jalapeños for extra heat.

Can I Make It Dairy-Free?

Yes, I use dairy-free cheese and coconut milk instead of regular milk or cream.

Can I Freeze This Dish?

I can freeze it, but the texture of the rice and cheese may change slightly. I recommend reheating gently on the stovetop with a bit of extra liquid.

Conclusion

I find this cheesy chicken broccoli rice skillet to be the ultimate in weeknight comfort food—creamy, flavorful, and loaded with wholesome ingredients. With minimal cleanup and maximum flavor, it’s a dish I keep coming back to whenever I need a satisfying, family-friendly dinner.