Stovetop Chicken and Broccoli with Cheese Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken and broccoli simmered with rice and finished in a smooth, cheesy sauce for a comforting one-pot meal. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, uncooked long-grain white rice, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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
• 1 cup uncooked long-grain white rice
• 2 cups broccoli florets
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large deep skillet over medium heat. Cut 1 lb boneless skinless chicken breasts into 1-inch pieces, season with 1/2 tsp salt and 1/4 tsp pepper, then add to the skillet and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 cup uncooked long-grain white rice and toast for 1-2 minutes until slightly translucent. Pour in 2 cups chicken broth, 1/2 tsp salt, and bring to a simmer. Cover and cook for 10 minutes.
3. Step 3: Add 2 cups broccoli florets on top of the rice, cover again, and cook an additional 5 minutes until rice is tender and broccoli is bright green and tender-crisp.
4. Step 4: While rice and broccoli cook, melt 2 tbsp unsalted butter in a small saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbling and lightly golden.
5. Step 5: Gradually whisk in 2 cups milk, continuing to whisk until sauce thickens and coats the back of a spoon, about 4-5 minutes. Remove from heat and stir in 1 cup shredded sharp cheddar cheese until melted and smooth.
6. Step 6: Return cooked chicken to the skillet with rice and broccoli, pour cheese sauce over everything, and gently stir to combine. Heat through for 2 minutes and serve warm.