Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Meal Type: Main dish / Dinner
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into small cubes (about 1 inch)
- Salt and black pepper, to taste
- 1 teaspoon paprika (optional, for extra flavour)
- 1 cup uncooked long-grain white rice
- 2 ½ cups low-sodium chicken broth
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 cup shredded cheddar cheese
- ½ cup milk or cream (optional, for added creaminess)
- Fresh parsley or chives, chopped for garnish (optional)
Instructions
1. Sauté the Aromatics
- In a large, deep skillet or sauté pan, heat the olive oil over medium heat.
- Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Chicken
- Add the cubed chicken to the skillet. Season with salt, pepper, and paprika.
- Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through.
- You do not need to fully cook the chicken at this point, as it will finish cooking with the rice.
3. Add the Rice and Broth
- Pour in the uncooked rice and chicken broth. Stir well to combine, scraping any browned bits from the bottom of the pan.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet with a lid and simmer for 12 to 15 minutes.
4. Add the Broccoli
- After the rice has cooked for about 12 minutes and most of the liquid is absorbed, stir in the broccoli florets.
- Replace the lid and continue to simmer for another 8 to 10 minutes, or until the rice is tender, the broccoli is bright green and just fork-tender, and the chicken is fully cooked.
5. Stir in Cheese and Milk
- Once everything is cooked, turn off the heat. Stir in the shredded cheddar cheese and the milk (if using) until the cheese is melted and everything is creamy and well combined.
- Taste and adjust seasoning with more salt and pepper, if needed.
6. Serve
- Spoon the broccoli chicken rice skillet into bowls or onto plates.
- Garnish with chopped fresh parsley or chives if desired.
- Serve hot on its own or with a side salad or fruit for a complete meal.
Tips and Variations
- Make it creamy: Stir in a splash of cream cheese or sour cream along with the cheddar for a richer texture.
- Use rotisserie chicken: If short on time, you can use pre-cooked rotisserie chicken. Simply skip the browning step and add the shredded chicken with the rice.
- Add other vegetables: Diced carrots, bell peppers, or peas also work great in this dish. Add them when you stir in the broccoli.
- Cheese options: While cheddar is classic, try mozzarella, Monterey Jack, or a blend of cheeses for different flavours.
- Brown rice: You can substitute brown rice, but increase the cooking time and liquid accordingly—brown rice takes about 40–45 minutes to cook.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm it in the microwave or in a skillet over medium heat with a splash of broth or water to loosen it up.
- Freeze: This meal freezes well. Let it cool completely, then freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat before serving.
This broccoli chicken rice skillet is a complete meal in one pan—protein, vegetables, and grains—making it both convenient and satisfying.