Mains | One-Pan

One-Pan Cheesy Chicken & Broccoli Skillet

This Cheesy Chicken & Broccoli Skillet is exactly the kind of dinner I want on a busy weeknight: it’s quick, it’s cozy, and you’ll only need one pan. The rice cooks right in the skillet with tender chicken and broccoli, then everything gets finished with plenty of melty cheese.

A few simple steps help build plenty of flavour along the way without adding extra work or extra dishes. The chicken gets lightly browned, the rice is toasted in butter until slightly nutty, and the broccoli is added near the end so it stays tender without becoming too soft. A little Dijon mustard balances out the richness and brings the cheesy sauce together.

It’s a simple, family-friendly meal with veggies, protein, and rice all in one dish, so there’s no need to worry about making a bunch of sides. It’s comforting without being complicated and comes together with a handful of fresh ingredients and a few pantry staples.

Why You’ll Love this Recipe:

An all-in-one meal: Chicken, broccoli, rice, and plenty of cheese make this a complete meal, so there’s no need to worry about extra sides.
Made for busy weeknights: It comes together with simple ingredients, minimal prep, and only one pan to clean at the end.
Family-friendly: Cheesy chicken and rice is always a comforting combination, and the broccoli adds some veggies without making the recipe feel too heavy.
Simple steps = big flavour: Browning the chicken, toasting the rice in butter, and adding a little Dijon mustard make a big difference without adding much extra work.

Prep for Cheesy Chicken & Broccoli Skillet:

Cut the chicken breasts up into bite-sized cubes.
Chop the onion + mince the garlic.
Rinse and chop the broccoli into small pieces.
Grate the cheese; freshly grated cheese will melt more smoothly and give you a better texture than pre-shredded.

How to Make Cheesy Chicken & Broccoli Skillet:

Step One:

Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add the chicken and season with the garlic powder, onion powder, celery salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate and set aside—it will finish cooking later.

cutting board with chopped broccoli, a cup of rice, chopped onion, and minced garlic

Step Two:

Add the butter to the same skillet. Once melted, stir in the rice and toast for about 3 minutes, stirring occasionally, until lightly golden and nutty. Transfer the rice to a bowl and set aside. Don’t worry if a few grains remain in the pan.

Step Three:

Add the remaining tablespoon of olive oil. Sauté the onion for 4-5 minutes, until softened and translucent. Add the garlic and cook for another minute, until fragrant.

Step Four:

Return the toasted rice to the skillet and pour in the chicken stock. Stir well and bring to a bubble. Reduce the heat to low, cover, and simmer for about 12 minutes.

Step Five:

Stir the rice, then add the chicken and broccoli. Mix everything together, adding a splash of the additional stock if the skillet looks too dry. Cover, increase the heat to medium-low, and cook for another 4-5 minutes, until the broccoli is tender, the rice is fluffy, and the chicken is fully cooked.

Step Six:

Remove the pan from the heat and add the dijon mustard and most of the shredded cheese, stirring to combine. Taste and adjust seasonings if needed.

Step Seven:

Finish with the rest of the cheese on top and place the lid on one more time to let the top layer of cheese melt for a few minutes. Serve while it’s warm and melty!

Substitutions for Cheesy Chicken & Broccoli Skillet:

Chicken breast: Cubed chicken thighs will work too if that’s what you prefer.

Rice: Any kind of white rice will work—I like basmati or jasmine—just adjust cook time and amount of liquid as needed. Brown rice works too, just note that it will need more liquid and cook time.

Broccoli: Frozen broccoli would work here too, just thaw while you begin cooking and then let it heat fully in the skillet. You could also swap for peas or asparagus.

Cheese: Any melty cheese like cheddar, colby jack, or even mozzarella will be perfect in this recipe.

How to Store Cheesy Chicken & Broccoli Skillet:

Let the skillet cool completely, then store any leftovers in an airtight container in the fridge for up to 3 days.

To reheat: Warm the leftovers in a skillet over low heat, adding a splash of chicken stock as needed to loosen up the rice. Stir in a little freshly grated cheese at the end to make everything creamy and melty again.

Sometimes a simple weeknight meal like this one is all I’m craving! Tag me on social if you try it out, @britacooks! xx

@britacooks

Mains | One-Pan

Cheesy Chicken & Broccoli Skillet

A weeknight-ready chicken and rice dinner that’s simple in the best way.

Prep Time :10

Cook Time :35

Serves: 4

Print Recipe Pin Recipe

Ingredients

1.5 lbs chicken breast cubed
3 tbsp olive oil divided
1 tsp garlic powder
1 tsp onion powder
½ tsp celery salt
½ tsp black pepper
2 tbsp unsalted butter
1 cup rice jasmine or basmati
½ yellow onion chopped
3 cloves garlic minced
2.5 cups chicken stock (+ up to ½ cup more if needed)
1 small head broccoli chopped into small pieces
2 tsp dijon mustard
2 cups grated colby jack or cheddar cheese divided

Instructions

Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add the chicken and season with the garlic powder, onion powder, celery salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate and set aside—it will finish cooking later.
Add the butter to the same skillet. Once melted, stir in the rice and toast for about 3 minutes, stirring occasionally, until lightly golden and nutty. Transfer the rice to a bowl and set aside. Don’t worry if a few grains remain in the pan.
Add the remaining tablespoon of olive oil. Sauté the onion for 4-5 minutes, until softened and translucent. Add the garlic and cook for another minute, until fragrant.
Return the toasted rice to the skillet and pour in the chicken stock. Stir well and bring to a bubble. Reduce the heat to low, cover, and simmer for about 12 minutes.
Stir the rice, then add the chicken and broccoli. Mix everything together, adding a splash of the additional stock if the skillet looks too dry. Cover, increase the heat to medium-low, and cook for another 4-5 minutes, until the broccoli is tender, the rice is fluffy, and the chicken is fully cooked.
Remove the pan from the heat and add the dijon mustard and most of the shredded cheese, stirring to combine. Taste and adjust seasonings if needed.
Finish with the rest of the cheese on top and place the lid on one more time to let the top layer of cheese melt for a few minutes. Serve while it’s warm and melty!