One Pan Chicken and Rice with Broccoli

When it comes to weeknight dinners for the family, you really can’t go wrong with classic combinations like chicken, rice and broccoli. This one pot recipe combines all three with creamy sauce and melty cheese on top. It’s like a chicken rice casserole with broccoli but it’s made in a skillet!

Why Try This Recipe

I surveyed readers recently and the message was loud and clear: you wanted more one-pot recipes. Simple all-in-one dinners like our One Pan Roast Chicken and Potatoes or this stovetop Chicken and Rice with Spring Veggies. So I got to work developing another easy recipe with frozen broccoli, so it can be enjoyed any time of the year!

This Chicken, Rice and Broccoli recipe is like a cross between our Chicken Divan and this cheesy Chicken and Rice Casserole. But it’s all made in one pan, in 30 minutes on the stovetop! So it is perfect for a kid-friendly weeknight meal.

Ingredients for this Broccoli, Chicken and Rice Recipe

• Butter: To saute the onions you’ll need a little unsalted butter or extra-virgin olive oil.
• Onion: Next you’ll want to mince or finely chop a small onion. You can sub in a couple of shallots if you happen to have them on hand. Garlic is another yummy addition.
• Chicken: I’ve tested this recipe with either boneless chicken breast or thighs, cut into 1-inch cubes. If you have frozen chicken, here’s how to safely thaw it.
• Seasoning: Italian seasoning or Herbs de Provence, coarse kosher salt and freshly ground pepper (or to taste)
• Long-grain rice: Any variety of white rice will work but we recommend a long grain rice for the best texture. Look for jasmine or basmati rice in the bulk department or rice aisle of the grocery store.
• Broth: To add flavor to the recipe, we used stock instead of water. You can use a purchased chicken broth or vegetable broth. Or try out our homemade chicken stock or veggie stock sometime. They freeze beautifully and can be quickly thawed for recipes like this chicken and rice.
• Cream cheese: To make the sauce nice and creamy I used cream cheese. It melts right into the cooked chicken and rice. Just make sure to cut it into small pieces so that it melts nicely.
• Broccoli: To make this a winner-winner weeknight chicken dinner, I opted for frozen broccoli. It is so easy! [See note below to use fresh.] I tested with both chopped frozen broccoli and frozen broccoli florets. Just make sure to thaw it in the fridge overnight or in the microwave before adding to the recipe. Note that most bags of broccoli are 16 ounces. But some (particularly organic broccoli) come in 10 ounce bags, so you will need to buy two bags and measure out 16 ounces.
• Cheese: If you can find it, use Colby Jack or Monterey Jack cheese. If not, another mild melting cheese works well like Gouda, Fontina or even Mozzarella.

How To Make With Fresh Broccoli: Use cooked or steamed fresh broccoli instead of frozen broccoli. Cook separately until crisp-tender, about 5 minutes, and add to the rice in step 4.

How To Make this Chicken Broccoli Rice Recipe

To begin, make sure your skillet has a lid that fits nicely. It is important because if the lid is too loose the broth can evaporate away before the rice is the perfect texture. Also, to simplify your cleanup, you may also want to dice your onion before you bring out the raw chicken.

Step 1: Cook Onion

Melt either your butter or heat the oil in a large skillet over medium-high heat. (See the note above about the fact that you’ll need a good lid in a sec.) Add in the chopped onion. Cook the onion until it is just starting to brown a little bit. This only takes about 2 or 3 minutes. 

Step 2: Saute Chicken

Next we’ll add in the cubed chicken. Spread it out in a single layer and then sprinkle it with the Italian seasoning or Herbs de Provence, salt and pepper. Let the chicken cook, stirring only once or twice until browned in spots and mostly no longer pink, 5 to 7 minutes. Please note: the chicken will continue cooking in step 3 so it doesn’t need to be completely cooked. You’re just looking for browning as this helps boost the flavor.

Step 3: Simmer Chicken and Rice

Stir the long-grain rice and chicken broth and bring the combination to a simmer over high heat. Cover the skillet. Turn the heat to low or medium-low depending on your stove and simmer 15 minutes. Make sure it is just gently bubbling. You don’t want it at a full boil necessarily so if your stove has to be all the way down that’s fine.

Step 4: Add Cream Cheese and Broccoli

Remove the lid and stir in the chunks of cream cheese and thawed broccoli. Keep stirring until the cream cheese is completely melted into the rice. Which takes about a minute over the low heat.

Step 5: Melt Cheese On Top

Sprinkle cheese over the rice. Cover the skillet with the lid to allow the cheese to melt over low heat. Let the cheese melt completely for a couple of minutes. Once the cheese is melted, turn off the heat and allow the skillet to sit, covered for about 5 minutes.

Variations To Try

• How To Make With Brown Rice: While brown rice does take longer to cook, you will get the additional nutritional benefits of whole grains! Use short-grain brown rice for the best texture and add 1/2 cup of additional broth. Then simmer for 35 minutes in step 3.
• Carrots: Try adding a finely chopped carrot with the onion.
• Use Rotisserie Chicken: Skip step 2 and add 2 1/2 cups cubed cooked chicken instead. Simply stir in with the onions, followed by the rice and broth and continue with step 3.
• Mushrooms: In step 1 after the onions are brown add in 4 ounces sliced mushrooms. Saute them for a few minutes with the onion. If they are letting off a lot of liquid increase the heat a little then add in the chicken in step 2 as directed.
• Cherry Tomatoes: We love cherry tomatoes (cut in half) added in with the broccoli. Chopped sun dried tomatoes are also a good veggie to add.
• Fresh Herbs: For a pop of freshness add in chopped dill or tarragon before topping with the cheese. Chopped fresh parsley is also a welcome addition on top.
• Turkey Sausage: Instead of cubed chicken breast (or thigh meat) try with turkey sausage instead! Simply remove the sausage from the casing, and break up in the skillet with a wooden spoon in step 2. Stir a little basil in with the cream cheese and broccoli.
• Use Another Star Veggie: Instead of frozen broccoli try with 1 pound frozen cauliflower florets or 10 oz chopped frozen kale. Use a 4-ounce box of raw baby spinach instead of broccoli. Just stir it into the rice in step 4 until it is wilted. 

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print