Why You’ll Love This Recipe
I love this recipe because it’s fast, filling, and super easy to clean up afterward. Since it all cooks in one pan, I don’t have to juggle multiple dishes or worry about cleanup later. It’s packed with protein from the chicken, fiber and vitamins from the broccoli, and rich, melty cheese to pull everything together. Whether I’m feeding my family or meal prepping for the week, this recipe always hits the spot. Plus, it’s kid-approved and totally customizable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil
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3 boneless, skinless chicken breasts (cut into small, bite-sized pieces)
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1 teaspoon salt
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½ teaspoon pepper
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1 cup uncooked basmati rice (or long-grain white rice)
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2 ½ cups chicken broth
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1 bag (12 oz) frozen steamable broccoli (about 2 cups chopped broccoli)
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2 cups shredded cheddar cheese
Directions
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In a large 12-inch skillet with a lid, I heat olive oil over medium-high heat.
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I add the chicken pieces, salt, and pepper, and cook for 4–6 minutes, stirring frequently, until the chicken is no longer pink in the middle and lightly golden on the outside.
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I drain off any excess liquid or oil from the skillet.
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I stir in the uncooked rice and chicken broth, bring everything to a boil, then reduce the heat to medium-low and cover with a lid.
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I let it simmer for about 15 minutes, or until the rice is cooked and all the broth is absorbed.
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While the rice cooks, I microwave the broccoli according to the package directions, then chop it into smaller pieces if needed.
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Once the rice is ready, I stir in the broccoli and 1 cup of shredded cheese.
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I top the dish with the remaining 1 cup of cheese, cover the skillet again, and let it sit for 2 more minutes, or until the cheese is fully melted.
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I serve it hot straight from the pan.
Servings and Timing
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Servings: 6 servings (1 cup each)
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
Here are a few ways I like to switch things up depending on what I’m in the mood for:
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Cheese: Pepper jack adds a nice kick if I want something spicier.
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Veggies: Sometimes I toss in mushrooms, peas, or chopped bell peppers along with the broccoli.
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Seasonings: Garlic powder, onion powder, or a pinch of cayenne pepper give it extra flavor.
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Protein: I’ve made this with shredded rotisserie chicken or leftover grilled chicken too.
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Grains: It also works with brown rice—just increase the simmer time and broth as needed.
Storage/Reheating
Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer:
This dish can be frozen in individual portions for up to 2 months. I let it cool completely before freezing.
Reheating:
To reheat, I use the microwave in 60-second intervals or warm it on the stovetop with a splash of broth or water to bring back the creamy texture.
FAQs
Can I use fresh broccoli instead of frozen?
Yes, I often steam fresh broccoli separately and chop it before adding it to the skillet. I use about 2 cups for the best balance.
What kind of rice works best?
I prefer basmati because it cooks quickly and stays fluffy, but long-grain white rice works just as well. Just avoid instant rice, which can turn mushy.
Can I make this dish vegetarian?
Definitely. I skip the chicken and use vegetable broth instead. I sometimes add chickpeas or tofu for protein.
Will this work with pre-cooked chicken?
Yes, if I have leftover or rotisserie chicken, I add it after the rice is fully cooked, just before stirring in the broccoli and cheese.
How do I make this spicier?
I like to add red pepper flakes, diced jalapeños, or swap in pepper jack cheese for a bit of heat.
Conclusion
One Pot Cheesy Chicken Broccoli Rice is a lifesaver on busy nights. It’s creamy, comforting, and packed with protein and veggies, all in under 30 minutes. I love that it’s so adaptable, budget-friendly, and made with ingredients I usually already have in the kitchen. Whether I’m cooking for a crowd or just want something simple and satisfying, this dish is always a hit at my table.
Print
One Pot Cheesy Chicken Broccoli Rice
- Total Time: 25 minutes
- Yield: 6 servings (about 1 cup each)
- Diet: Gluten Free
Description
This one pot cheesy chicken broccoli rice is a quick and easy dinner made with just 6 ingredients. Creamy cheddar, tender chicken, and fluffy rice make it a comforting family favorite in under 30 minutes.
Ingredients
2 tablespoons olive oil
3 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 teaspoon salt
½ teaspoon pepper
1 cup uncooked basmati rice OR long-grain white rice
2 ½ cups chicken broth
1 bag (12 oz) frozen steamable broccoli (or ~2 cups chopped cooked broccoli)
2 cups shredded cheddar cheese
Instructions
In a large (12-inch) skillet with a lid, heat olive oil over medium-high heat.
Add chicken, salt, and pepper. Cook for 4–6 minutes, stirring frequently, until chicken is white on the outside and mostly cooked through.
Drain excess liquid/oil from the pan.
Add uncooked rice and chicken broth to the skillet. Bring to a boil.
Once boiling, cover with lid and reduce heat to medium-low. Simmer for 15 minutes or until rice is fully cooked and liquid is absorbed.
While rice cooks, microwave broccoli according to package instructions. Chop into smaller pieces if desired.
Once rice is done, stir in the broccoli and 1 cup of shredded cheese. Mix well.
Top with the remaining 1 cup of cheese, cover, and cook for 2 more minutes or until cheese is melted.
Serve hot and enjoy!
Notes
Rice: Basmati or long-grain rice works best for a fluffy texture.
Broccoli: Use microwaveable for ease, or cook fresh broccoli separately (~2 cups).
Chicken: Use 2 large or 3 medium chicken breasts depending on size.
Broth: Full-salt chicken broth adds more flavor, but low-sodium works too.
Spice it up: Add pepper jack cheese, chili powder, cayenne, or sauté onion and garlic with the chicken.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, One-Pot Meal
- Method: Stovetop, One Pot
- Cuisine: American
