Description
This Chicken Broccoli Rice and Cheese Skillet is a comforting, one-pan meal featuring tender seared chicken, fluffy rice, vibrant broccoli florets, and a creamy blend of cheddar and Parmesan cheese. Perfect for an easy weeknight dinner, it combines flavorful sautéed aromatics with a creamy cheesy finish, all cooked together in a single skillet for convenience and minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 1½ pounds boneless, skinless chicken breast, diced into ½-inch pieces
- Salt and black pepper, to taste
- 1 teaspoon chicken seasoning
- 1 pinch chicken bouillon granules (optional, for extra flavor)
Vegetables and Aromatics
- 1 cup diced yellow onion (about 1 medium)
- 2 teaspoons minced garlic (about 2 cloves)
- 3-4 cups small broccoli florets
Rice and Liquids
- 1 cup long grain white rice (uncooked)
- 2½ cups low-sodium chicken broth
- ½ cup half-and-half
Fats and Cheese
- 2 tablespoons butter (plus more if needed)
- ¼ cup grated Parmesan cheese
- 1½ cups shredded cheddar cheese (divided for stirring in and topping)
Garnish
- Chopped fresh parsley and/or fresh thyme (optional, for serving)
Instructions
- Prep the chicken: Pat the diced chicken breast dry with paper towels and season it generously with salt and black pepper. Set aside to ensure even seasoning.
- Sauté aromatics: Heat 2 tablespoons of butter in a deep 3–4 quart skillet over medium heat. Add the diced onion and cook for 5–6 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Sear the chicken: Add the seasoned chicken pieces to the skillet. Let them cook undisturbed for 2–3 minutes to develop color, then stir and cook for another 2–3 minutes until they’re lightly browned and mostly cooked through. Stir in the chicken seasoning and, if using, a pinch of chicken bouillon granules for enhanced flavor.
- Toast the rice: Add the uncooked white rice to the skillet and stir it in. Let it cook over medium heat for 1–2 minutes, stirring constantly, until the rice grains become glossy and well coated with the butter and juices, without browning.
- Add broth and cook: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Cover the skillet with a lid, reduce the heat to medium-low, and let it cook for 12-14 minutes, stirring occasionally, until the rice is nearly cooked and most of the liquid is absorbed.
- Steam the broccoli: Arrange the broccoli florets in a single layer over the rice. Cover again and cook for an additional 3-5 minutes until the broccoli is tender and the rice is fully cooked through.
- Creamy finish: Remove the lid and reduce the heat to low. Stir in the half-and-half and let it warm for about 1 minute. Then add ¼ cup grated Parmesan cheese and ¾ cup shredded cheddar cheese. Stir until the cheeses melt completely into a creamy mixture. Adjust seasoning with salt and pepper if necessary.
- Cheddar topping (optional): Sprinkle the remaining ¾ cup of shredded cheddar cheese evenly on top. Cover with the lid and remove from heat, allowing the cheese to melt for 2-3 minutes.
- Serve: Garnish with chopped fresh parsley or thyme if desired. Serve the skillet meal hot for a satisfying, cheesy dinner.
Notes
- Using low-sodium chicken broth allows better control over the saltiness of the dish.
- For extra flavor, the pinch of chicken bouillon granules is optional but recommended.
- Make sure to pat dry the chicken pieces before seasoning to get a good sear and color.
- If you prefer, substitute half-and-half with heavy cream for a richer taste or whole milk for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the microwave or on stovetop with a splash of broth or water.
