One Skillet Broccoli Cheddar Chicken and Rice is an easy, family-friendly dinner that only needs one pan!
With the school year underway, I’ve been more intentional about meal planning. Summer nights often meant grilling on the fly or grabbing sandwiches for a picnic, but when evenings get cooler I love cozy, simple dinners at home. Lately that means relying on my Instant Pot and my favorite one-skillet meals. One-pan recipes are my jam: minimal prep, minimal dishes, and comforting results. This One Skillet Broccoli Cheddar Chicken and Rice checks all those boxes.
Why This One-Skillet Dinner Works
This dish is a repeat in our house for good reasons. It’s straightforward to make: saute aromatics, brown chicken, stir in rice and liquids, simmer until tender, then finish with cheddar for a creamy, cheesy rice. Everything cooks in one skillet, which means one pan to clean — always a win.
It’s kid-approved here. The chicken can be picked out by picky eaters while the cheesy rice and tender broccoli usually disappear fast. Leftovers keep well too; a splash of milk before reheating helps restore the creamy texture when the rice has absorbed liquid in the fridge.
Made with Real Ingredients
This recipe uses simple, real ingredients — no canned creamy soups. The rice becomes creamy from milk and melted cheese. Use the cheddar you prefer: mild to keep it kid-friendly, or sharp, white cheddar, or cheddar jack for bolder flavor. The ingredient list is flexible, and you can adapt components without changing the method.
Leftovers are excellent, making this a useful meal for busy weeks. If reheating, add a little milk to loosen the rice and revive the creaminess. You can also shortcut the recipe with pre-cooked shredded chicken for faster prep.
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One Skillet Broccoli Cheddar Chicken and Rice
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Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 2 cloves garlic minced
- 1 lb chicken breast cut into bite-sized pieces
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- 1 ½ cups whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 broccoli crowns cut into small florets (about 2 cups)
- 1 ½ cups shredded cheddar cheese
Instructions
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In a large skillet, heat the olive oil over medium-high heat.
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Add the shallot and cook until it begins to soften, about 3 minutes.
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Add the garlic and cook another minute.
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Add the chicken pieces and cook until browned, about 5–7 minutes; they do not need to be fully cooked through.
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Stir in the rice, chicken broth, and milk. Season with salt and pepper and combine well.
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Bring to a simmer, reduce the heat, and cover. Let simmer for 10 minutes, stirring occasionally.
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Remove the lid, add the broccoli, cover again, and cook another 5 minutes or until the liquid is absorbed and the broccoli is tender.
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Stir in 1 cup of the cheddar, then sprinkle the remaining ½ cup on top. Cover for 1–2 minutes to melt the cheese.
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Serve warm and enjoy!
Notes
- For a shortcut, use pre-cooked shredded chicken. Add it near the end just to heat through.
Nutrition
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Carbohydrates: 66g
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Protein: 50g
