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Chicken-Broccoli-Rice Cheesy One Pan

I'm late to the party on one-pan dishes. Whatever, they're awesome. I tried this recipe because my picky 11-year-old is a fan of the individual ingredients so I figured it would be a home run. After a few tries, it was! While I really (really) love the sharp cheddar cheese for its pungent, almost wine-like addition of flavor, it was a little too much for little one. My husband and I finished our plates and were discussing seconds while she picked out the chicken and broccoli pieces. When I tried it with mild cheddar the next time, she downed every bite.


3 TBS extra virgin olive oil, divided

1/2 yellow onion, finely diced

1+ pound boneless, skinless chicken breast, cut into cubes

3 cloves garlic, minced

1 tsp kosher salt & fresh ground pepper to taste

1 cup uncooked extra long grain white rice

2 1/2 cups broccoli, cut into small pieces

2 1/2 cups chicken broth or stock

1 1/2 - 2 cups shredded cheddar (sharp or mild)


  1. Heat 2 TBS oil in a large skillet over medium heat

  2. Add onions and sauce until they soften

  3. Season chicken with salt & pepper, and when onions are cooked, add chicken to the pan and brown on all sides

  4. Add garlic and cook about 1 minute

  5. Push chicken to one side and add 1 TBS oil to other side

  6. Add uncooked rice in the olive oil and saute for 1-2 mins

  7. Add chicken broth to pan and stir, bringing mixture to a boil

  8. Lower the heat and simmer, covered, for 12 mins

  9. When time elapses, add broccoli to pan and stir to combine

  10. Cook covered another 8 minutes or until broccoli & rice are both cooked

  11. Turn off heat and stir in 1/2 the cheese

  12. Sprinkle remaining cheese on top and cover with the lid for 1-2 minutes until cheese melts (optional: you can broil at this point if you want a crispier cheesy top)


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