5.0 from 27 votes
One Pot Cheesy Chicken Broccoli Rice
One-Pot Cheesy Chicken Broccoli Rice is a super easy, delicious dinner made all in one pan. This cheesy dish is a family favorite and is packed full of simple ingredients like cheddar cheese, chicken, broccoli, and tender rice. Cooked in 30 minutes, this is a tasty weeknight meal you'll want to make again and again!
Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 6 Servings
Calories: 435 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound chicken breasts cut into bite sized pieces, boneless and skinless
- 2 1/2 cups broccoli florets cut into bite sized pieces
- 3 tablespoons olive oil divided
- 1 ¼ teaspoons salt divided
- ½ teaspoon pepper
- 1/4 cup diced onion about ¼ medium onion
- 2 cloves garlic minced
- 1 cup white rice long grain
- ½ teaspoon paprika
- ½ teaspoon oregano
- 2 1/2 cups chicken broth I used low sodium
- 2 cups cheddar cheese shredded
Instructions
- In a large skillet add two teaspoons of olive oil and turn the oven on to medium low heat. Add onions and garlic sautéing until they soften,, about 1-2 minutes.
- Add the sliced chicken to the pan and sprinkle 1 teaspoon salt and ½ teaspoon pepper over both sides of the chicken. Increase the heat to medium high.
- Cook the chicken pieces for 3-4 minutes until the pink on the outside disappears. The chicken doesn’t need to fully cook through the center at this step or it may dry out further along in the recipe.
- Turn heat back to medium and slide all the chicken to one side of the pan. Move the pan so the empty side of the pan is over the middle of the burner.
- Add a tablespoon of olive oil in the empty side of the pan and allow it to warm. Add the uncooked rice in the olive oil and saute for 2-3 minutes, stirring until it just begins to brown.
- Add the chicken broth, paprika and oregano to the pan and stir. Turn the heat up to medium high and bring the liquid to a boil.
- Once the liquid boils cover the pan with a lid and turn the heat down to medium low to keep the liquid simmering. Cook chicken and rice mixture covered for about 12-13 minutes.
- Add broccoli and sprinkle ¼ teaspoon of salt around the pan. Stir to combine the broccoli with the rice and chicken.
- Cover the pan again and cook covered for another 8-9 minutes on low, or until broccoli and rice are both tender and the liquid has mostly absorbed. There should be a little liquid in the pan but the dish shouldn't be still wet.
- Turn off the heat. Sprinkle shredded cheese on top of the rice then cover for 2 minutes to melt the cheese. Serve and enjoy!
Cup of Yum
Notes
- I recommend using sharp cheddar cheese for more flavor, but cheddar cheese, colby, or even pepper jack can be used in this recipe.
- See the notes in the article about what types of rice are easy to use in this recipe, and which types of rice don't work well.
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
29g
(10%)
Protein
29g
(58%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
1179mg
(49%)
Potassium
569mg
(16%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
655IU
(13%)
Vitamin C
43mg
(48%)
Calcium
315mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1179mg | 49% |
| Potassium | 569mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 43mg | 48% |
| Calcium | 315mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.