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Cheesy Chicken & Broccoli Skillet

A weeknight-ready chicken and rice dinner that’s simple in the best way.
Course Main Course
Keyword broccoli, cheese, cheesy recipes, chicken and rice, easy one pot dinner, easy weeknight dinners, one pan, one pan meals, rice, skillet chicken, skillet dinner, weeknight meals
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4

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!