One-Pan Chicken Broccoli and Rice with Cheddar Cheese

One-pan chicken broccoli and rice with cheddar cheese is a comforting family dinner with tender chicken, fluffy rice, crisp-tender broccoli, and plenty of melted cheddar. Because everything cooks in one pan, this easy meal also keeps cleanup simple.

Why This Chicken Broccoli and Rice with Recipe Works

This recipe works because the rice absorbs the savory chicken broth while the chicken cooks gently on top. Meanwhile, broccoli adds color and freshness, and cheddar creates a creamy finish. As a result, you get a hearty meal with familiar flavors and very little fuss.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 1/2 cups long-grain white rice, rinsed
3 cups broccoli florets
2 tablespoons olive oil
1 small yellow onion, diced
3 garlic cloves, minced
3 cups low-sodium chicken broth
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley, optional

How to Make One-Pan Chicken Broccoli and Rice with Cheddar Cheese

First, season the chicken with paprika, Italian seasoning, salt, and black pepper.
Heat the olive oil in a large deep skillet over medium-high heat. Then, cook the chicken for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer it to a plate.
Next, add the onion to the skillet and cook for 2 to 3 minutes. Add the garlic and stir for 30 seconds.
Stir in the rinsed rice and chicken broth. Scrape the bottom of the pan, then return the chicken and any juices to the skillet.
Bring the mixture to a gentle simmer. Cover, reduce the heat to low, and cook for 15 minutes.
Meanwhile, place the broccoli over the rice and chicken. Cover again and cook for 5 to 7 minutes, or until the rice is tender and the broccoli is bright green.
Finally, turn off the heat and sprinkle cheddar cheese over the top. Cover for 2 to 3 minutes so the cheese melts, then garnish with parsley and serve.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Category: Dinner
Method: Stovetop

Pro Tips for One-Pan Chicken Broccoli and Rice with Cheddar Cheese

Rinse the rice first to remove excess starch and help keep the grains fluffy.
Cut the chicken into similar-sized pieces so it cooks evenly.
Use freshly shredded cheddar for the smoothest melt.
For softer broccoli, add it with the rice instead of halfway through cooking.
If the rice is still firm, add a splash of broth, cover the pan, and cook for a few more minutes.

Storage Instructions

Cool leftovers promptly, then store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm them gently in a covered skillet with a splash of broth. However, avoid overheating the dish because the chicken can become dry and the cheese may separate. Freezing is possible for up to 2 months, although the rice and broccoli may soften slightly after thawing.

Frequently Asked Questions

Can I use brown rice?

Yes, but brown rice needs more liquid and a longer cooking time. Therefore, follow the package directions and add the broccoli near the end.

Can I use frozen broccoli?

Absolutely. Add frozen broccoli during the final 7 to 10 minutes of cooking. It does not need to be thawed first.

Can I use leftover cooked rice?

Yes. Reduce the broth to about 1/2 cup and stir in the cooked rice after the chicken is fully cooked. Then, add the broccoli and cover until hot.

How do I know when the chicken is done?

Check the thickest piece with an instant-read thermometer. The internal temperature should reach 165°F before serving.

Love creamy chicken dinners with minimal cleanup? Try this No-Boil One-Pan Chicken Alfredo

for another easy, family-friendly meal made in one pan.