Cheesy Chicken and Rice with Broccoli

This cheesy chicken and rice recipe comes together in 25 minutes with chicken breasts, broccoli, carrots, white rice, and cheddar. It all cooks in one pan for an easy weeknight dinner the whole family will actually eat.

 

One dish, 25 minutes!

Real big on skillet dinners these days. Easy prep, easy clean up, and somehow my family will just pretty much always eat a meal if it involves rice. 🤷‍♀️

This cheesy chicken and rice skillet with broccoli is one of those meals that goes quick. Everyone loves it, I feel good about the protein + veggie + grain combo, and whoever is on dish duty is a very happy camper.

This is similar to my broccoli rice casserole in terms of delicious comfort food vibes, but it’s a stove top situation and it has the added bonus of chicken, so it’s a complete meal.

Highly recommend.

Ingredients Notes, Swaps, & Tips:

Chicken thighs work great here. Boneless, skinless breasts are what my family prefers, but dark meat works great as well. Use the same amount and same method.

Stick with white rice. Long-grain white rice is what this recipe is tested with. Brown rice has a longer cook time and may need more liquid, so swapping it in without adjustments will leave you with crunchy rice. If you want to try it, add an extra half cup of broth and plan for an extra 15–20 minutes of cook time – but also know that I haven’t tested this myself.

Fresh or frozen vegetables both work. Fresh broccoli and carrots give you a little more texture, but frozen works in a pinch.

Change up the cheese. Cheddar is the classic here, but Monterey Jack melts beautifully, or try a Mexican blend for a different flavor. Whatever you’ve got in the fridge will probably be delicious.

Low-sodium swap. If you’re watching sodium, use low-sodium chicken broth and cut the added salt in half. Taste before serving and adjust from there.

Step by Step:

Season the chicken with a little garlic powder, salt, and pepper and toss it in a hot skillet with some olive oil.

Add in the carrots, garlic, and white rice and give it all a stir.

Pour in the chicken broth, bring to a boil, and let it cook for 10 minutes.

Stir in the broccoli, cook for 10 more minutes, and then top it off with a bit of cheese.

Storage:

Refrigerator: Store leftovers in an airtight container for up to 4 days. The rice absorbs a bit more liquid as it sits, so add a splash of broth or water when reheating.

Freezer: This one is best fresh or from the fridge. The rice tends to get mushy after freezing, so I don’t recommend it for this recipe.

Reheating: A quick zap in the microwave with a damp paper towel over the top keeps it from drying out. You can also reheat in a skillet over medium-low with a splash of broth.

Serving Suggestions:

This is one of those ‘all-in-one meals’ where you have your protein + veggie + carb in every bite. But, that’s never stopped me from serving it up with a big, green salad on the side!

Try a salad topped with my easy garlic dressing or homemade Italian dressing.

For a quick dessert, try my chocolate chip cookies. They’re ready from start to finish in about 20 minutes – no weird ingredients, no chilling the dough, and they are literally the best chocolate chip cookies ever.

More rice recipes you’ll love:

Bacon Fried Rice – I make this for lunch weekly!

Chicken Bacon Ranch Casserole – everyone’s favorite flavors, right?

Chicken Rice Casserole – this one is baked in the oven and it’s so comforting.

Chicken Fried Cauliflower Rice: Low carb!!

If you love this cheesy broccoli rice casserole, be sure to follow me on Pinterest for more simple family-friendly recipes!