Cheesy Chicken Rice Broccoli

Cheesy Chicken and Rice is made in only one skillet pan! Chunks of seasoned chicken, carrots, broccoli, and rice simmer in chicken broth. Sprinkle with cheese and serve this delicious dinner.

Course Main Course

Cuisine American

Keyword cheesy chicken and rice with broccoli and carrots, chicken and rice, one skillet dinner recipe

Prep Time 10

Cook Time 25

Servings people

Calories 270kcal

Author Jessica

Ingredients

1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 1 - 1 1/2 pounds)
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup long grain white rice (uncooked, dry)
1 cup thinly sliced carrots
3 garlic cloves, minced or pressed (I use garlic paste)
2 1/2 cups low-sodium chicken broth
2 cups small chopped broccoli (fresh not frozen)
1 cup shredded cheese (or more to taste)

Instructions

Cut chicken into small bite-sized pieces (about 1/2-inch, not bigger than 1-inch sized pieces).
Add olive oil, chicken chunks, salt, garlic powder, onion powder, and pepper into the skillet pan. Cook, while stirring occasionally, over medium-high heat until chicken is mostly cooked through and browned on the outside.
Add dry rice, sliced carrots, and garlic into the skillet. Stir and cook for about 1-2 minutes.
Add chicken broth into the pan. Bring to a boil. Once boiling, cover the pan with a lid, and reduce heat to medium-low and let simmer for 10 minutes.
After 10 minutes take the lid off and stir everything together. Add the chopped broccoli and stir again. Cover with the lid and cook for an additional 10 minutes.
Take off the heat and sprinkle the cheese on top. Let it sit and melt for 1-2 minutes. Serve!

Notes

If you want the broccoli all the way soft (usually best for kids) add it in with the chicken broth. If you do this, you can skip the step of stirring and adding broccoli halfway through the cook time.

Use any kind of cheese you prefer! I always use Colby-Jack cheese, but anything will work (cheddar is another good choice along with pepper jack if you want some spice).

For ease, use baby carrots and thinly slice them for this recipe. No need to peel or cut large carrots into lots of small pieces, because baby carrots are already small enough and peeled.

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