One-pan comfort meal with tender chicken, fluffy rice, fresh broccoli, and sharp cheddar cheese—ready in 30 minutes.
This creamy chicken and broccoli skillet is my mom’s homemade version of the classic boxed chicken and rice dinner we all remember. Instead of a seasoning packet, she used simple pantry staples and plenty of sharp cheddar cheese.
It’s made in one skillet, comes together in about 30 minutes, and is perfect for busy weeknights. Tender chicken, fluffy rice, and fresh broccoli make it both comforting and hearty.
If you grew up with the boxed version, this from-scratch recipe tastes richer, fresher, and more satisfying — without being complicated.
Ingredients:
3 tablespoons extra virgin olive oil, divided
1/2 onion, diced
1 pound chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
salt and pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c. chicken broth,
2 1/2 c. fresh or frozen, broccoli florets, cut into bite sized pieces
2 c. shredded extra sharp cheddar cheese
2–3 tablespoons of sour cream (Optional)
Directions:
Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through.
Stir in the minced garlic and cook for about 1 minute, just until fragrant.
Push the chicken and onions to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side, then stir in the uncooked rice. Sauté the rice for about 2 minutes, allowing it to lightly toast.
Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.
Sprinkle the broccoli evenly over the top. Gently stir to combine, cover again, and continue cooking on low for another 8 minutes, or until the rice is tender and the broccoli is cooked to your liking.
Stir in ½ cup of the shredded cheese until melted and creamy. Remove the skillet from the heat.
Sprinkle the remaining cheese evenly over the top, cover with the lid, and let sit for 2–3 minutes, or until the cheese is fully melted. Taste and adjust seasoning with additional salt and pepper if needed.
For extra creaminess, stir in 2–3 tablespoons of sour cream.
Serve warm.
Tips for Best Success:
- Use a large skillet with a lid to ensure even cooking of rice and broccoli.
- Toasting the rice briefly before adding broth adds a nutty depth of flavor.
- Don’t skip letting the cheese melt on top after removing from heat—it creates a luscious, creamy finish.
Variations and Substitutions:
- Substitute cooked brown rice for extra fiber; increase simmering time slightly.
- Use a combination of cheddar and Monterey Jack or pepper jack for a richer flavor.
- Swap broccoli with cauliflower, green beans, or zucchini depending on what you have.
- For a lower-fat version, use half-and-half cheese or reduce the sour cream.
Extra Notes:
Rice cooking time:
Extra long grain white rice typically takes about 18–20 minutes total to cook, and your timing (12 minutes + 8 minutes) equals 20 minutes — which works well. Just make sure it stays at a gentle simmer, not a boil.
Broccoli texture:
If your family prefers softer broccoli, you could add it a few minutes earlier. For firmer broccoli, leave it layered on top without much stirring so it lightly steams.
Cheese amount:
Two cups makes this very cheesy (which is delicious!). If someone prefers it less rich, you could note that it can be reduced to 1 1/2 cups.
Possible addition
For extra creaminess, stir in 2–3 tablespoons of sour cream at the end.
Serving Suggestions:
This creamy skillet meal is hearty on its own, but it pairs beautifully with:
- Warm dinner rolls with honey butter
- Garlic toast
- Crisp green salad with vinaigrette
- Sliced tomatoes with salt and pepper
- Cucumber and onion salad
Tips for Perfect Rice Every Time
Keep the lid on while simmering — lifting it releases steam.
Maintain a gentle simmer, not a rolling boil.
If rice seems slightly firm, add 2–3 tablespoons broth and cook covered for 3–5 more minutes.
Let the dish rest 2–3 minutes before serving to allow moisture to settle.
How to Store
Refrigerator:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in a skillet over low heat or in the microwave until warmed through.
Variations and Substitutions:
Use Chicken Thighs:
Boneless skinless thighs add extra flavor and stay juicy.
Swap the Cheese:
Try Monterey Jack, Colby Jack, or mild cheddar.
Make It Creamier:
Stir in 2–3 tablespoons sour cream at the end.
Use Frozen Broccoli:
Add frozen florets during the last 10 minutes of cooking.
Add Extra Vegetables:
Carrots, mushrooms, or peas work well in this dish.
Frequently Asked Questions:
Can I use frozen chicken or broccoli?
Yes, frozen broccoli works well; just add a minute or two to the cooking time. Chicken should be thawed before cooking for even results.
Can I make this ahead of time?
Yes, prepare up to the point before adding the cheese. Cover and refrigerate, then add cheese and heat before serving.
Can I use other types of rice?
Long grain white rice works best. For brown rice, increase the simmering time and add extra liquid.
Why is my rice still hard?
It may need more liquid or more cooking time. Keep covered and simmer gently.
Can I bake this instead?
Yes. Transfer to a covered baking dish and bake at 350°F until rice is tender.
Leftover Ideas:
Cheesy Chicken Rice Stuffed Sandwich:
Spoon leftovers onto toasted sourdough bread, top with extra cheese, and broil until melty.
Baked Stuffed Peppers:
Use leftovers as filling for halved bell peppers. Bake until heated through.
Wrap It Up:
Roll into a flour tortilla with extra cheese for a quick lunch wrap.
Chicken & Rice Melt:
Spread onto Texas toast, top with cheese, and bake until bubbly.
