The best one-pan Skillet Cheesy Chicken and Broccoli Rice—creamy, comforting, and full of flavor. This recipe cooks entirely in a single skillet, so it’s perfect for busy weeknights when you want a homemade meal without a sink full of dishes. It’s simple to memorize, easy to scale, and reliably satisfying for both kids and adults.
Skillet dinners are weeknight lifesavers: they deliver comforting textures, warm flavors, and balanced nutrition without fuss. This version combines tender chicken, tender-crisp broccoli, jasmine rice, and a rich cheesy cream sauce—all in one pan. Below you’ll find ingredient amounts, clear step-by-step instructions, and a few substitution ideas so you can adapt the recipe to what you have on hand.
Why You’ll Love It
- One pan for minimal cleanup and fast prep
- Creamy and comforting without being overly heavy
- Family friendly—appeals to kids and adults alike
- High in protein and includes a serving of vegetables
- Great leftovers—reheats well for lunches or a second dinner
Ingredients (Serves 5–6)
- 3 tbsp butter or olive oil
- 1 yellow onion, diced
- 1–1.5 lb chicken breast, diced into bite-sized pieces
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, more to taste
- 1 tsp garlic powder
- 3 cups low-sodium vegetable or bone broth
- 2 cups white jasmine rice
- About 4 cups broccoli, chopped small so it cooks evenly
- 2 cups heavy cream
- 8 oz sharp white cheddar, shredded or cubed
Instructions
1. Start the Skillet
Heat a large skillet or Dutch oven over medium heat. Add the butter or oil, then the diced onion and chicken. Season with salt and pepper. Cook, stirring occasionally, for about 7 minutes, until the chicken is mostly cooked through and the onions are softened. Browning the chicken slightly will add extra flavor.
2. Add Rice and Broccoli
Sprinkle in the garlic powder and give everything a quick stir. Pour in the broth, then stir in the jasmine rice and the finely chopped broccoli. Bring the mixture to a gentle boil, then immediately lower the heat to a low simmer. Cover and cook for about 15 minutes, checking and stirring once or twice to scrape the bottom so nothing sticks. The rice should be tender and most of the broth absorbed.
3. Finish with Cream and Cheese
With the heat kept low, stir in the heavy cream until evenly incorporated. Add the cheddar a handful at a time, stirring until each addition melts and the sauce becomes smooth and creamy. Taste and adjust salt and pepper as needed. Keep the skillet on the lowest heat just long enough to melt the cheese; then remove from heat to avoid separating the cream.
Serving Tips
- Spoon into bowls and serve hot. A sprinkle of chopped fresh parsley or a squeeze of lemon can brighten the dish.
- If the rice thickens after resting, stir in a splash of milk or broth when reheating to loosen the texture.
- For crispier broccoli, reserve half the broccoli to stir in near the end of cooking so some florets stay firmer and brighter.
Substitutions and Variations
- More veggies: Stir in baby spinach or peas with the cream for extra color and nutrients.
- Cheese swaps: Try gouda, mozzarella, or a blend of cheeses if you don’t have sharp cheddar on hand.
- Rice alternatives: Long-grain white rice works best for one-pan timing; use brown rice only if you increase the broth and cook time accordingly.
- Make it lighter: Replace half the cream with plain Greek yogurt at the end (off heat) for a tangy, lighter finish.
There’s something deeply comforting about a skillet full of creamy, cheesy rice with tender chicken and perfectly cooked broccoli. This recipe is a go-to for nights when I want a wholesome, crowd-pleasing meal that feels “from scratch” but comes together quickly. It’s easy to scale up for guests, and it reheats beautifully—making it ideal for meal prep or busy households.
Whether you’re new to one-pan meals or already a devoted fan of skillet dinners, this cheesy chicken and broccoli rice will likely become a regular in your rotation. I hope your family loves it as much as mine does—enjoy!
One Pan Cheesy Chicken and Broccoli Rice
- Author: Mia Swinehart
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5–6 servings
- Category: Dinner