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Homemade One Pot Cheesy Chicken Broccoli Rice photo

One Pot Cheesy Chicken Broccoli Rice

A simple one‑pot meal of tender chicken, rice, and broccoli finished with melted cheddar for a family‑friendly dinner.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 6 servings

Equipment

  • Large skillet with lid
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Spatula or wooden spoon

Ingredients
  

  • 1 pound chicken breast 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 1/4 teaspoons salt divided
  • 1/2 teaspoon black pepper
  • 1/4 cup diced onion about 1/4 medium onion
  • 2 cloves garlic minced
  • 1 cup white rice long grain, uncooked
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 2 1/2 cups chicken broth low sodium preferred
  • 2 cups cheddar cheese shredded

Instructions
 

  • Heat 2 teaspoons of the olive oil in a large skillet over medium‑low heat. Add the diced onion and minced garlic and sauté until softened, about 1–2 minutes.
  • Add the bite‑sized chicken pieces to the skillet and sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper over them. Increase heat to medium‑high and cook the chicken pieces, stirring occasionally, until the exterior is no longer pink, about 3–4 minutes.
  • Push the chicken to one side of the skillet and return the pan so the empty side is over the burner. Add 1 tablespoon of olive oil to the empty side and heat briefly.
  • Add the uncooked long‑grain rice to the oiled side and sauté, stirring, for 2–3 minutes until it begins to brown slightly.
  • Stir the chicken and rice together, then add the chicken broth, paprika, and oregano. Increase heat to medium‑high and bring the mixture to a boil.
  • Once boiling, cover the skillet and reduce heat to medium‑low to maintain a gentle simmer. Cook covered for 12–13 minutes.
  • Remove the lid, add the broccoli florets and sprinkle the remaining 1/4 teaspoon salt over the pan. Stir to combine the broccoli with the rice and chicken.
  • Cover again and cook on low for another 8–9 minutes, or until the rice and broccoli are tender and most of the liquid is absorbed (there may be a small amount of liquid remaining).
  • Turn off the heat, sprinkle the shredded cheddar evenly over the top, cover for 2 minutes to melt the cheese, then serve.

Notes

  • Use sharp cheddar for more flavor.
  • Colby or pepper jack can be substituted for cheddar.
  • Long‑grain white rice is recommended for best texture.
  • A low‑sodium broth lets you control the salt level.