Cheesy chicken broccoli rice is an easy one-pan meal that's perfect for busy weeknights. Chopped chicken, broccoli, and rice are coated in a creamy cheddar cheese sauce.
Skillet meals are a great way to get dinner on the table fast. A few reader favorites include chicken mushroom orzo and beef stroganoff.
Cheesy chicken broccoli rice is no exception - this recipe is ready in about 30 minutes and comes together in a single sauté pan.
Serve cheesy chicken broccoli rice for a quick weeknight meal. It has a savory, comforting flavor that the entire family will love!
Ingredients and substitutions
- Chicken breasts - Can be substituted with chicken thighs if desired. You can also substitute with shredded rotisserie chicken. Simply skip the steps of seasoning and cooking your chicken and continue with the recipe as written.
- Seasoning - Salt, garlic powder, pepper, and paprika add mild, savory flavor.
- Butter - Unsalted or salted butter works in this recipe. If using salted butter, consider reducing the listed salt slightly.
- Olive oil - Any neutral cooking oil on hand will work.
- Onion - Adds flavor to the dish.
- Chicken broth - Can be substituted with vegetable broth. If using a low or no sodium broth, consider increasing the seasoning in the recipe to make up for the lost flavor.
- Rice - Any long grain white rice works well in this recipe. I do not recommend using instant rice. If using brown rice as a substitute, know that it will take significantly longer to cook than the times listed in the recipe card.
- Broccoli - Can be substituted with chopped cauliflower or brussels sprouts. Asparagus or frozen peas are also great choices, but should be added in the last 3 minutes since they cook faster.
- Milk - Whole milk makes your rice creamy and rich. Lower fat milks will work, but note that your rice will turn out less creamy. For an extra creamy sauce, use heavy cream or half & half instead.
- Cheese - Any freshly, grated, melty cheese works in this recipe. I used sharp cheddar cheese, but monterey jack, gruyere, or pepper jack cheese would work well. I highly recommend grating your cheese fresh from a block for a creamy, smooth texture. Pre-grated cheeses are often coated in anti-clumping powders that add a grainy texture when melted.
Tips and tricks
Use a meat thermometer - Use a meat thermometer to ensure your chicken doesn't get dry and overcooked. Chicken is cooked through at 165 degrees Fahrenheit and should be removed from heat once it reaches this temperature internally.
Rinse your rice - Before beginning, rinse your rice to remove surface starches. This helps the rice cook up fluffy with individual grains. Otherwise, rice can turn out sticky or gummy.
Simmering rice - Keep an eye on your rice as it simmers. If the heat is too high, milk can easily froth up and boil over - or curdle. A gentle simmer is best.
Keep the lid on - Repeatedly removing the lid releases steam which can cause the dish to turn out dry or stick to the bottom of the pan.
Rice looking dry? - Add a splash of water, stir gently, and cover to continue cooking.
Stir minimally - Resist the urge to stir your rice. Constantly stirring rice around while cooking can cause it to turn out mushy.
Storage
Leftover cheesy chicken broccoli rice will keep for 3-4 days in a tightly sealed container in the refrigerator. Reheat leftovers in the microwave or on the stovetop over medium heat. You may want to add a splash of milk if the sauce looks dry.
Frequently asked questions
Cheesy chicken broccoli rice is a complete meal on its own. If you'd like to stretch the servings further, a garden salad and garlic bread make great side dishes. Lighter options include roasted zucchini and squash or roasted frozen cauliflower.
Yes, the chicken can be substituted with your favorite protein or omitted entirely. Crumble ground beef or ground turkey into the pan, season as directed in the recipe card, and cook until browned. Remove from the pan and set aside, then continue with the directions as written.
Yes, but with changes to the recipe. Brown rice takes about 45 minutes to cook through, and you may need to add a splash of additional water partway through cooking. I've included instructions for brown rice in the recipe card below.
White rice is rice that has been processed to remove the hull, bran, and germ. Brown rice is rice that has been processed to only remove the hull.
What does all of that mean when it comes to cooking? Brown rice takes longer to cook because the outer bran is intact. Since the outer bran is removed on white rice, it easily soaks up water and cooks faster.
To rinse rice, place your measured dry rice into a fine mesh sieve and hold under running water, agitating with your hands until the water runs clear. You can also pour rice into a mixing bowl, cover with water, and agitate with your hands. Rinse cloudy water out and repeat until water runs clear. This process should only take a few minutes.
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📖 Recipe
Cheesy Rice
Ingredients
Chicken
- 16 ounces boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Cheesy broccoli rice
- 3 tablespoons unsalted butter
- ½ small onion, small diced
- 1 cup long grain white rice, not instant or brown (see note below)*
- 8 ounces chicken broth
- 8 ounces whole milk
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 ounces sharp cheddar cheese, grated
- 1 small head of broccoli, chopped into small florets
Instructions
Chicken
- Pound chicken breasts to 1 inch thickness or slice in half lengthwise to create thinner pieces. Season chicken breasts on both sides with salt, pepper, and garlic powder.
- In a sauté pan over medium heat, add olive oil. When hot, add chicken in a single layer and cook until heated to an internal temperature of 165 degrees Fahrenheit, flipping once halfway through. Remove from pan, cover, and set aside.
Cheesy broccoli rice
- Add butter to the sauté pan. Add onion and cook until it begins to lightly brown around the edges, about 3 to 4 minutes. Add white rice, chicken broth, milk, paprika, salt, and pepper to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low.
- Cook for about 12 minutes, then remove lid and add chopped broccoli florets. Cook for another 5 to 7 minutes, or until rice is tender and most of the liquid is absorbed. If pan begins to look dry, add a splash of water, stir, and cover to continue cooking. Resist the urge to remove the lid repeatedly as this can dry the dish out.
- While rice cooks, chop the cooked chicken up into bite size pieces.
- Remove from heat. Add shredded cheese and gently stir and fluff rice with a fork until cheese has melted. Add chicken and gently stir to incorporate before serving.
Equipment Recommendations
Notes
- *If you'd like to substitute with brown rice, it will take significantly longer to cook - up to 45 minutes instead of the listed 18-20 minutes. Consult your rice's package directions for best results. You may also need to add an additional splash of water partway through cooking if it begins to look dry. Add broccoli during the last 5-7 minutes of cooking.
- Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.
- Stir rice sparingly as it cooks. Repeated stirring can cause rice to get mushy.
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