One-Pot Cheesy Chicken and Broccoli Rice Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting stovetop dinner featuring tender chicken, fluffy rice, steamed broccoli, and a smooth cheese sauce, all cooked together for easy cleanup. This american-inspired chicken ready in about 40 minutes pairs boneless skinless chicken breasts, olive oil, diced medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1, diced medium yellow onion
• 3, minced garlic cloves
• 1 cup long grain white rice
• 2 1/4 cups low sodium chicken broth
• 2 cups fresh broccoli florets
• 1 cup, shredded sharp cheddar cheese
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 1 lb boneless skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika, then add to the skillet and cook for 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 diced medium yellow onion and 3 minced garlic cloves, sauté over medium heat for 3 minutes until softened and fragrant.
3. Step 3: Add 1 cup long grain white rice to the skillet, stirring to coat the grains in the onion and garlic mixture for 1 minute.
4. Step 4: Pour in 2 1/4 cups low sodium chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 10 minutes.
5. Step 5: Stir in 2 cups fresh broccoli florets, then cover and cook for an additional 5 minutes until broccoli is tender and rice is fully cooked.
6. Step 6: Shred the cooked chicken into bite-sized pieces and return to the skillet.
7. Step 7: Pour 1/2 cup whole milk and sprinkle 1 cup shredded sharp cheddar cheese over the mixture. Stir gently over low heat until cheese melts and sauce thickens to coat the rice and broccoli, about 2-3 minutes. Serve warm.