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a stainless saute pan with chicken, rice and broccoli covered in melted yellow cheese

Chicken and Rice with Broccoli Recipe

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  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


This chicken, rice and broccoli is a one pan meal in 30 minutes. Tender chunks of chicken, creamy rice and cheese and broccoli come together in a dish that kids and adults will love!


  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 1 small onion (or 2 shallots), minced
  • 1 pound boneless chicken breast or thighs, cut into 1-inch cubes
  • 2 teaspoons Italian seasoning or Herbs de Provence
  • 1 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground pepper (or to taste)
  • 1 cup long grain rice, such as jasmine or basmati
  • 3 cups reduced sodium chicken broth or vegetable broth
  • 4 ounces cream cheese, cut into small pieces
  • 1 16-ounce bag chopped frozen broccoli or frozen broccoli florets, thawed
  • 4 ounces shredded Colby jack, Monterey Jack or another mild melting cheese


  1. Melt butter or heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often until starting to brown slightly, 2 to 3 minutes. 
  2. Add chicken in a single layer and sprinkle with seasoning, salt and pepper. Cook, stirring once or twice until browned in spots and mostly no longer pink, 5 to 7 minutes.
  3. Stir in rice and broth and bring to a simmer over high heat. Cover, reduce heat to low and simmer 15 minutes.
  4. Remove lid and stir in cream cheese and broccoli until the cream cheese is completely melted into the rice.
  5. Sprinkle cheese over the rice and cover with the lid to allow to melt, 1 to 2 minutes. Once cheese is melted, turn off heat and allow to sit, covered 5 minutes. Serve hot.


Meal Prep: Dice onion and cut the chicken up to three days ahead.  Keep separate in air-tight containers in the refrigerator. The broccoli can be thawed in its bag in the refrigerator up to 2 days ahead.

Storing and Heating Leftovers: Keep leftovers in a resealable container in the refrigerator up to 3 days. Alternatively transfer it to a small casserole dish, cheese side up. Cover it with plastic wrap or foil to refrigerate.

Freezing: Freeze up to three months. Add a little broth when reheating and melt a little extra cheese on top in last few minutes of heating.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 1 1/2 cups
  • Calories: 415
  • Sugar: 3 g
  • Fat: 19 g
  • Carbohydrates: 32
  • Fiber: 3 g
  • Protein: 28 g
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