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

While brown rice can be used, it typically requires a longer cooking time and more liquid. You would likely need to increase the chicken broth by about 1/2 to 1 cup and bake for an additional 15-20 minutes. To prevent the broccoli from becoming mushy, you might want to add it later in the cooking process. The texture will also be different from white rice.

Can I prepare this one pan cheesy chicken broccoli and rice ahead of time?

You can definitely do some prep work in advance! Chop the chicken, onion, and broccoli ahead of time and store them separately in the fridge. You can also pre-mix the dry spices. For the best flavor and texture, I recommend assembling and baking the dish fresh. Leftovers, however, store wonderfully in an airtight container in the fridge for up to 3-4 days.

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

Boneless, skinless chicken thighs are highly recommended for this recipe as they tend to stay incredibly moist and tender throughout the baking process. However, boneless, skinless chicken breasts cut into 1-inch pieces also work well. If using chicken breasts, just be mindful not to overcook them, as they can dry out faster than thighs.

Can I make this one pan cheesy chicken broccoli and rice spicier?

Absolutely! To add some heat, you can include a pinch of red pepper flakes along with the other spices when you add the garlic in Step 3. For more intense spice, you could add a finely diced jalapeu00f1o or serrano pepper along with the onion, or drizzle with your favorite hot sauce before serving.

One Pan Cheesy Chicken Broccoli and Rice: 5 Easy Steps to Weeknight Dinner Bliss

Name: One Pan Cheesy Chicken Broccoli and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large yellow onion, diced; 2 cloves garlic, minced; 1 tsp dried Italian seasoning; 1/2 tsp smoked paprika; 1/4 tsp black pepper; 1.5 cups long-grain white rice, rinsed; 3 cups chicken broth; 1 cup milk (whole or 2%); 1 head broccoli, cut into small florets (about 3 cups); 2 cups shredded sharp cheddar cheese, divided; 1/2 cup shredded Monterey Jack cheese (optional, for extra melt); Salt to taste; Fresh parsley, chopped, for garnish (optional)

Description

Discover the ultimate weeknight dinner solution with this incredibly easy and delicious one pan cheesy chicken broccoli and rice recipe! Featuring tender chicken, crisp broccoli, and fluffy rice all baked together in a creamy, savory, and cheesy sauce, this dish promises minimal cleanup and maximum flavor. Perfect for busy families looking for a wholesome and satisfying meal.

Ingredients

Scale

1 tbsp olive oil
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 large yellow onion, diced
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp smoked paprika
1/4 tsp black pepper
1.5 cups long-grain white rice, rinsed
3 cups chicken broth
1 cup milk (whole or 2%)
1 head broccoli, cut into small florets (about 3 cups)
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese (optional, for extra melt)
Salt to taste
Fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Choose a large, oven-safe skillet or a 9x13 inch baking dish.
Step 2: Heat the olive oil in the skillet (if using) over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. You don't need to cook it through, just get some color.
Step 3: Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, smoked paprika, and black pepper. Cook for another minute until fragrant.
Step 4: Stir in the rinsed long-grain white rice, chicken broth, and milk. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Season with salt to taste.
Step 5: Carefully arrange the chicken and rice mixture evenly in your oven-safe skillet or transfer to the baking dish. Cover tightly with aluminum foil.
Step 6: Bake for 25 minutes. After 25 minutes, carefully remove the foil. Stir in the broccoli florets and 1.5 cups of the shredded cheddar cheese (and Monterey Jack, if using). Stir gently to combine.
Step 7: Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the dish. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the rice is tender, the broccoli is crisp-tender, and the cheese is melted and bubbly. If you want a golden-brown crust, you can broil for the last 1-2 minutes, watching carefully.
Step 8: Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Enjoy your delicious one pan cheesy chicken broccoli and rice!

Notes

For extra flavor, you can sear the chicken in butter instead of olive oil. Ensure your chicken pieces are relatively uniform in size for even cooking. Don't skip rinsing the rice; it makes a difference!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casseroles & Bakes
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 550 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 120 mg

Description

Ingredients

Instructions

Notes

Nutrition

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