Chicken Skillet with Broccoli Cheese Rice
Elevate your weeknight dinners with this one-pan Chicken Skillet with Broccoli Cheese Rice, a hearty and comforting meal that brings bold flavors and minimal cleanup. Juicy, golden-seared chicken breasts rest atop tender rice infused with garlic and onions, while vibrant broccoli and a rich, velvety cheddar cheese sauce tie everything together. Perfectly seasoned with paprika and a touch of creaminess, this recipe champions the balance of wholesome ingredients and indulgent flavors. Ready in just 45 minutes, it's an ideal option for busy families or anyone craving a satisfying homemade dinner. Garnish with fresh parsley for a pop of color and serve straight from the skillet for a rustic, crowd-pleasing presentation. Whether you're meal prepping or feeding a crowd, this cheesy chicken and broccoli dish is bound to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup white rice, uncooked
- 2.5 cups chicken broth
- 2 cups broccoli florets, chopped
- 1.5 cups cheddar cheese, shredded
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Once hot, sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside (it will finish cooking later).
Reduce the heat to medium and add the butter to the same skillet. Once melted, sauté the onions until soft and translucent, about 3 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Mix in the uncooked rice, stirring to coat it in the melted butter for 1-2 minutes.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet, and let the rice cook for 10 minutes.
Add the chopped broccoli on top of the rice (do not stir), then place the chicken breasts back into the skillet on top of the broccoli.
Re-cover the skillet and cook for another 10 minutes, or until the rice is tender, the broccoli is steamed, and the chicken is cooked through (internal temperature should read 165°F/74°C).
Remove the chicken breasts from the skillet and set aside on a plate.
Stir the shredded cheddar cheese and heavy cream into the rice and broccoli mixture until creamy and well combined.
Return the chicken to the skillet and garnish with chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 375 mg | 29% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
