Can I use frozen broccoli for this one pan cheesy chicken broccoli and rice recipe?

Yes, you can use frozen broccoli! There's no need to thaw it beforehand. Just add the frozen florets directly into the skillet during Step 8, mixing them in with the rice and cheese. Be aware that frozen broccoli might release a bit more water and could become slightly softer than fresh.

What kind of rice works best for one pan cheesy chicken broccoli and rice?

Long-grain white rice (like jasmine or basmati) works best as it cooks up fluffy and separates nicely, preventing the dish from becoming gummy. Avoid using short-grain or instant rice, as they have different liquid absorption rates and cooking times which would alter the final texture of your one pan cheesy chicken broccoli and rice.

How can I store and reheat leftovers of this dish?

Store any leftover one pan cheesy chicken broccoli and rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until heated through. For best results, add a tablespoon or two of extra chicken broth or water before reheating to help rehydrate the rice and keep it from drying out.

Can I make this one pan cheesy chicken broccoli and rice recipe dairy-free?

Yes, with some substitutions! You can use a dairy-free butter alternative, unsweetened plain dairy-free milk (like oat or almond milk, though it might be less creamy than heavy cream), and your favorite dairy-free shredded cheese substitute. The flavor profile will change slightly, but it will still be a delicious and satisfying one-pan meal.

One Pan Cheesy Chicken Broccoli and Rice: 5 Steps to Your Easiest Dinner Ever!

Name: One Pan Cheesy Chicken Broccoli and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter or olive oil, divided; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces 2 cloves garlic, mince; 1.5 cups long-grain white rice, uncooked 3 cups low-sodium chicken broth 1/2 cup heavy cream 1 tsp onion powder 1 tsp garlic powder 1/2 tsp salt, or to taste 1/4 tsp black pepper, or to taste 3 cups fresh broccoli florets (about 1 head; 1.5 cups shredded sharp cheddar cheese, divided Fresh parsley, chopped, for garnish (optional)

Description

An incredibly easy and comforting one-pan meal featuring tender chicken, crisp-tender broccoli, and fluffy rice, all coated in a rich, cheesy sauce. Perfect for busy weeknights!

Ingredients

Scale

2 tbsp unsalted butter or olive oil, divided
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 cloves garlic, minced
1.5 cups long-grain white rice, uncooked
3 cups low-sodium chicken broth
1/2 cup heavy cream
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
3 cups fresh broccoli florets (about 1 head)
1.5 cups shredded sharp cheddar cheese, divided
Fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large, oven-safe skillet, melt 1 tablespoon of butter or heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken thighs and cook for 3-4 minutes per side, until lightly browned. Remove chicken and set aside.
Step 3: In the same skillet, add the remaining 1 tablespoon of butter (if using) and sauté the minced garlic for about 1 minute until fragrant.
Step 4: Stir in the uncooked long-grain white rice, coating it in the butter and garlic. Toast for 1-2 minutes.
Step 5: Pour in the chicken broth, heavy cream, and season with salt, black pepper, onion powder, and garlic powder. Bring to a simmer, stirring well.
Step 6: Return the browned chicken pieces to the skillet, nestling them into the rice mixture. Bring the liquid back to a gentle simmer.
Step 7: Cover the skillet tightly with an oven-safe lid or aluminum foil. Transfer to the preheated oven and bake for 20 minutes.
Step 8: Remove the skillet from the oven. Carefully take off the lid/foil. Stir in the broccoli florets and half (0.75 cups) of the shredded cheddar cheese. Gently mix.
Step 9: Sprinkle the remaining half (0.75 cups) of the cheddar cheese over the top of the dish.
Step 10: Return the uncovered skillet to the oven and bake for another 10-15 minutes, or until the rice is tender, liquid absorbed, cheese bubbly and golden, and chicken cooked through (165°F / 74°C).
Step 11: Remove from oven and let rest for 5-10 minutes before serving.
Step 12: Garnish with fresh chopped parsley, if desired, and serve warm.

Notes

For best results, use a heavy-bottomed, oven-safe skillet. Adjust seasoning to your preference. If the dish seems dry, add a splash more broth or cream during the last few minutes of cooking. This recipe is also great for meal prep!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Chicken
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 580 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 120 mg

Description

Ingredients

Instructions

Notes

Nutrition

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