Cheesy Chicken Broccoli Rice Skillet (One-Pan Meal)

A comforting, protein-packed skillet meal with tender chicken, fluffy rice, crisp broccoli, and a creamy cheesy sauce—perfect for busy weeknights.

 Ingredients (Serves 3–4)

Main

• 2 boneless, skinless chicken breasts (about 500 g), cut into bite-size pieces
• 1 cup long-grain rice (basmati or jasmine), rinsed
• 1½–2 cups broccoli florets
• 1 small onion, finely chopped
• 3 cloves garlic, minced

Liquids & Fats

• 2 tbsp olive oil or butter
• 2½ cups chicken stock (warm)
• ½ cup milk or light cream

Cheese

• 1 cup cheddar cheese, shredded
  (or half cheddar + half mozzarella for extra melt)

Seasoning

• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• ¾ tsp salt (adjust to taste)
• ¼ tsp chili flakes (optional)

Optional Garnish

• Fresh parsley or thyme

 Instructions

1. Cook the chicken
   Heat oil/butter in a large deep skillet over medium heat. Add chicken, season with paprika, garlic powder, salt, and pepper. Sauté until lightly golden and just cooked through (5–6 minutes). Remove and set aside.
2. Build the base
   In the same skillet, add onion and cook until soft (3 minutes). Add garlic and cook 30 seconds until fragrant.
3. Toast the rice
   Add rice and stir for 1–2 minutes to lightly toast—this improves flavor and texture.
4. Simmer
   Pour in warm chicken stock. Bring to a gentle boil, then cover and reduce heat to low. Cook 12–15 minutes until rice is tender and liquid absorbed.
5. Add broccoli & chicken
   Stir broccoli and cooked chicken into the rice. Cover and cook 3–4 minutes until broccoli is bright green and tender.
6. Make it cheesy
   Lower heat. Stir in milk/cream and shredded cheese. Cover 1–2 minutes until melted, then gently mix until creamy.
7. Finish & serve
   Taste and adjust seasoning. Garnish with fresh herbs and serve hot.

 Nut & Allergen Information

• Tree nuts: ❌ None
• Peanuts: ❌ None
• Dairy: ✅ Contains milk & cheese
• Gluten: ❌ Naturally gluten-free (check stock & cheese labels)
• Soy: ❌ None (unless stock contains soy)

Nut-free: ✔ Yes
Dairy-free option: Use dairy-free cheese + unsweetened oat or soy milk
Low-lactose: Use lactose-free milk and aged cheddar

 Tips & Variations

• Extra creamy: Add 2 tbsp cream cheese with the milk
• Healthier: Use brown rice (see Q&A) and reduced-fat cheese
• Spicy: Add hot sauce or extra chili flakes
• Veg-packed: Add carrots, peas, or bell peppers
• Baked version: Transfer to oven dish, top with cheese, bake at 180°C for 10 minutes

 Q & A

Q: Can I use brown rice?
A: Yes. Use 3 cups stock and cook 35–40 minutes before adding broccoli and chicken.

Q: Can I use frozen broccoli?
A: Absolutely. Add directly (no thawing) and cook 2–3 minutes longer.

Q: How do I store leftovers?
A: Refrigerate in an airtight container up to 3 days.

Q: Can I freeze this dish?
A: It can be frozen, but cheese sauce may slightly change texture. Reheat gently with a splash of milk.

Q: What cheese melts best?
A: Cheddar, mozzarella, Monterey Jack, or a blend work great.

Q: Is this kid-friendly?
A: Yes—skip chili flakes and use mild cheddar.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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