This Chicken and Rice Skillet with Broccoli is pure comfort food! Tender chicken, cheesy rice, and broccoli get a total upgrade when you cook them this way and the best part is that it's a one-pot recipe so there's less dishes to clean when you're done!
As a dietitian, I often get asked for a healthy and easy dinner recipe to make on a busy weeknight! And this skillet chicken recipes like this cheesy chicken broccoli rice skillet is exactly that. It's an easy dish that comes together quickly, is loaded with flavor, and is a balanced one pot meal! I hope this becomes one you keep coming back to.
If you're looking for more skillet meals similar to this chicken rice skillet, try my Unstuffed Pepper Skillet, Zucchini, Turkey & White Bean Skillet, or Sweet Potato Black Bean & Turkey Skillet!
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Key Ingredient Notes and Substitution Ideas
This chicken and rice skillet with broccoli is made using everyday ingredients. Below are some notes but be sure to check the recipe card for the measurements.
- Chicken Breasts - this recipe calls for boneless, skinless chicken breasts. If you prefer, you can use boneless, skinless chicken thighs instead.
- Broccoli Florets - fresh broccoli adds tons of flavor, dietary fiber, and other important nutrients like potassium, vitamin K, and vitamin C,
- Yellow Onion and Garlic Cloves - to add lots of flavor.
- White Rice - I like to use jasmine rice for this recipe because it's a fluffy rice that cooks relatively quickly. Brown rice takes a lot longer to cook so I suggest using white rice for this recipe. You'll still get plenty of fiber from the broccoli!
- Chicken Broth - everything will simmer in chicken broth which adds more umami flavor than water.
- Greek Yogurt - this is an easy way to make it creamy without needing to add a bunch of heavy cream or cream of chicken soup which is typically found in broccoli rice dishes. I like to use Greek yogurt instead. It also adds protein!
- Cheddar Cheese & Mozzarella Cheese - I like to do a combination of cheeses for more flavor and mozzarella is a lighter cheese. You can use all cheddar for this recipe if you prefer.
- Extra Virgin Olive Oil - to cook the chicken and onions in. Avocado oil works as a substitution.
- Fresh Lemon Juice - I like to use lemon juice to brighten up the flavors at the end.
- Dijon Mustard - just a little dijon mustard adds even more flavor.
- Paprika, Garlic Powder, and Dried Oregano - this recipe calls for a combination of seasonings to add lots of flavor! Feel free to use smoked paprika instead of regular paprika if you prefer.
- Kosher Salt and Black Pepper - to tie everything together.
How to Make Chicken and Rice Skillet with Broccoli
Below are the directions for how to make this recipe with photos that I hope are helpful! Check the recipe card at the bottom for the full recipe.
- Step 1: Prep the cheese mixture. In a small bowl, combine the Greek yogurt, cheeses, lemon juice, and Dijon mustard. Stir to combine and set aside.
- Step 2: Cut the chicken breast into bite-sized pieces. Chop the yellow onion, mince the garlic, and cut the broccoli florets into small pieces. Heat a large skillet on medium to medium-high heat. Add the olive oil. Once heated, add the onion, garlic, chicken, and seasonings. Cook 6-8 minutes until chicken is fully cooked and reaches an internal temperature of
165℉ (75°C).
- Step 3 Add the rice and broth. Bring to a boil. Lower heat, cover, and simmer for 3-5 minutes.
- Step 4: To the skillet, add the broccoli. Give it a stir. Cover again and simmer 15-18 minutes, stirring occasionally so the rice doesn't stick to the bottom of the pan.
Step 5: Turn off the heat and add the cheese mixture on top. Stir it in until the cheese melts and Greek yogurt is mixed in completely.
Step 6: Give it a taste and add more salt or broth as needed.
Hint: Depending on your pan and stove, it may require a longer cooking time for the liquid to fully absorb.
Dietitian Tip
Most creamy skillet recipes use heavy cream. I like to replace it with Greek yogurt which is lower in saturated fats and provides protein and calcium. You still get a super creamy end result because the starch from the rice releases while being cooked in the chicken broth.
Variations
The best part about this family favorite cheesy chicken broccoli rice casserole is that you can easily customize it to your liking. Below are some ideas, but feel free to get creative!
- Spicy - add red pepper flakes or cayenne pepper for a kick.
- Deluxe - add more vegetables like cauliflower, red bell peppers, or mushrooms for more nutrition and flavor!
Equipment
You'll need either a wok or a good nonstick pan for this skillet dinner. I use my Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan.
Storage for Chicken and Rice with Broccoli
- Refrigerator - once the dish has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
Expert Tips
- Chop your broccoli into similar sized pieces to ensure it cooks evenly.
- If the rice is sticking to the bottom of your pan, turn down the heat a bit and add an extra splash of liquid, either broth or water.
- If it looks like there's too much liquid, don't worry! It will continue to absorb as the rice sits.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option and lighter than most chicken and rice broccoli casseroles. The chicken is a lean protein, broccoli provides antioxidants and fiber, and rice provides carbohydrates to balance it out. Flavor-makers like fresh lemon juice, spices, and dijon to replace more processed ingredients like cream of chicken soup often found in broccoli rice casseroles.
You can use whole milk, sour cream, or cottage cheese instead of Greek yogurt if you prefer.
For sure! This recipe calls for a blend of cheddar and mozzarella cheese but I've made it using parmesan to replace the cheddar and it's equally as delicious.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Chicken and Rice Skillet with Broccoli:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Chicken and Rice Skillet with Broccoli, Cheesy & Easy
Equipment
- 1 skillet with lid
Ingredients
- 1 tablespoon extra virgin olive oil
- 1.5 lb boneless, skinless chicken breast
- ½ a yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon each: paprika, garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt (more to taste, start with ½ teaspoon if using fine table salt)
- 1 cup jasmine rice
- 3 cups chicken broth
- 4 cups broccoli florets
- 2 tablespoon lemon juice
- ½ tablespoon dijon mustard
- ½ cup Greek yogurt
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Prep the cheese mixture. In a small bowl, combine the Greek yogurt, cheeses, lemon juice, and Dijon mustard. Stir to combine and set aside.
- Cut the chicken breast into bite-sized pieces. Chop the yellow onion, mince the garlic, and cut the broccoli florets into small pieces. Heat a large skillet on medium to medium-high heat. Add the olive oil. Once heated, add the onion, garlic, chicken, and seasonings. Cook 6-8 minutes until chicken is fully cooked and reaches an internal temperature of 165℉ (75°C).
- Add the rice and broth. Bring to a boil. Lower heat, cover, and simmer for 3-5 minutes.
- To the skillet, add the broccoli. Give it a stir. Cover again and simmer 15-18 minutes, stirring occasionally so the rice doesn't stick to the bottom of the pan.
- Turn off the heat and add the cheese mixture on top. Stir it in until the cheese melts and Greek yogurt is mixed in completely. Give it a taste and add more salt as needed.
- Hint: Depending on your pan and stovetop, it may require a longer cooking time for the liquid to fully absorb.
Notes
- Chop your broccoli into similar sized pieces to ensure it cooks evenly.
- If the rice is sticking to the bottom of your pan, turn down the heat a bit and add an extra splash of liquid, either broth or water.
- If it looks like there's too much liquid, don't worry! It will continue to absorb as the rice sits.
- Refrigerator - once the dish has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
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