Chicken Broccoli Rice Skillet
This Chicken Broccoli Rice Skillet is a comforting one-pan dinner packed with tender chicken.Fresh broccoli adds color, nutrition, and a pleasant texture.Long-grain rice cooks directly in a flavorful chicken broth.Garlic, onion, and simple seasonings create a delicious savory base.Cheese adds richness and a creamy finishing touch.It is an easy, family-friendly meal that is perfect for busy weeknights.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
Rice and Vegetables
- 1 cup long-grain white rice, uncooked
- 3 cups fresh broccoli florets
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
Sauce and Liquid
- 2¼ cups low-sodium chicken broth
- ½ cup heavy cream or whole milk
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Place the chicken pieces in a bowl and season them with paprika, salt, black pepper, and Italian seasoning. Toss well so every piece is evenly coated.
- Heat a large deep skillet over medium-high heat. Add olive oil and place the seasoned chicken in the skillet.
- Cook for approximately 4–6 minutes, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to be completely cooked at this stage. Transfer the chicken to a plate.
- Reduce the heat to medium and add the butter to the same skillet. Add the chopped onion and cook for 2–3 minutes until softened.Add the minced garlic and cook for about 30 seconds, stirring constantly so it doesn't burn.
- Add the uncooked rice to the skillet and stir it into the onion and garlic mixture. Toast the rice gently for about 1 minute.Pour in the chicken broth and add onion powder and garlic powder. Stir well, scraping any flavorful browned bits from the bottom of the skillet.
- Return the chicken and any accumulated juices to the skillet. Bring the mixture to a gentle boil.Reduce the heat to low, cover the skillet, and simmer for approximately 15 minutes, or until the rice is nearly tender and most of the liquid has been absorbed.Avoid repeatedly opening the lid because escaping steam can affect the rice's cooking time.
- Arrange the broccoli florets over the rice. Cover again and cook for another 5–7 minutes, until the broccoli is tender-crisp and the rice is fully cooked.
- Pour in the cream or milk and gently stir everything together. Sprinkle the shredded cheddar cheese over the top.
- Taste and adjust the salt and pepper. Garnish with fresh parsley, additional cheese, red pepper flakes, or a small squeeze of lemon juice.
Notes
- Rice matters: Long-grain white rice works particularly well because it cooks evenly in the skillet.
- Do not rinse excessively: A small amount of starch helps give the finished dish a pleasant consistency.
- Use fresh broccoli: Fresh florets provide the best texture, although frozen broccoli can also be used.
- Chicken thighs work well: They provide extra juiciness and flavor compared with chicken breast.
- Watch the heat: Keep the rice at a gentle simmer rather than a vigorous boil.
- Use a large skillet: A deep 12-inch skillet gives the rice enough room to cook evenly.
- Cheese is flexible: Cheddar, Monterey Jack, Colby, or a cheddar blend can be substituted.
- Rest before serving: Let the skillet sit uncovered for about 5 minutes before serving for the best texture.