Chicken and Broccoli Rice

This Chicken and Broccoli Rice is a one-pan, weeknight hero dish. I love how it brings together juicy chicken, tender rice, and fresh broccoli in a cheesy, savory blend that’s both satisfying and simple to make. It’s the kind of comforting meal I can throw together with minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes—it’s hearty, healthy-ish, and comes together in one pan. The seasoning adds bold flavor to the chicken, the rice soaks up every bit of broth, and the broccoli gives it a fresh, green touch. Topped off with melty cheddar, it’s comfort food that still feels wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs, chopped into 1-inch cubes
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 teaspoons dried Italian seasoning
1 teaspoon onion powder
5 cloves garlic, minced
2 cups jasmine rice, rinsed until water runs clear
2 1/2 cups low sodium chicken broth
2 cups broccoli florets
2 cups shredded cheddar cheese (adjust to taste)

directions

I begin by heating olive oil in a wide, deep pan over medium-high heat.

I add the chicken pieces along with sea salt, black pepper, paprika, Italian seasoning, and onion powder. I sauté them for a few minutes until they start to brown. Then I stir in the minced garlic and cook until it becomes fragrant.

Next, I add the rinsed jasmine rice and pour in the chicken broth. I increase the heat to high and bring everything to a boil.

Once boiling, I reduce the heat to medium-low, cover the pan, and let it cook for about 12 to 14 minutes.

After that, I remove the lid and stir in the broccoli florets. I let everything cook uncovered for another 10 minutes, or until the rice and chicken are fully cooked and the broccoli is tender.

Finally, I turn off the heat and stir in the shredded cheddar cheese until it melts and coats everything in cheesy goodness. I serve it warm straight from the pan.

Servings and timing

This recipe yields about 6 servings. It takes 20 minutes to prep, 14 minutes to cook, and about 34 minutes total from start to finish.

Variations

• I sometimes swap chicken thighs for chicken breast if I want a leaner version.
• I add a splash of cream with the cheese for an extra creamy finish.
• For a spicy twist, I include red pepper flakes or a dash of hot sauce.
• I stir in some cooked mushrooms or peas along with the broccoli.
• I top it with fresh parsley or green onions before serving for a pop of color.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm it on the stovetop over low heat with a splash of broth or water to loosen it up. The microwave works well too—I just cover it and heat in short bursts, stirring in between.

FAQs

Can I use brown rice instead of jasmine?

Yes, but I increase the cooking time and liquid slightly since brown rice takes longer to cook.

Do I have to use chicken thighs?

No, I often use chicken breast or even rotisserie chicken to save time.

Can I make this dish vegetarian?

Absolutely. I skip the chicken and use veggie broth. I add extra broccoli or another veggie like mushrooms or zucchini.

Can I freeze Chicken and Broccoli Rice?

Yes, I freeze it in portions and reheat in the microwave or on the stove. The texture may change slightly but it’s still delicious.

What cheese works best?

I use sharp cheddar for bold flavor, but mozzarella, Monterey Jack, or a cheese blend also work great.

How do I prevent the rice from sticking?

I stir occasionally during the uncovered cooking phase and make sure the heat isn’t too high.

Can I make this in a rice cooker?

Parts of it, yes. I cook the chicken separately and then combine everything in the rice cooker for a set-it-and-forget-it version.

What if my broccoli is too firm?

I chop it smaller or steam it slightly before adding to the pan.

Can I use frozen broccoli?

Yes, I add it in frozen during the last 10 minutes of cooking. It works just fine.

Is this dish kid-friendly?

Definitely. The cheesy flavor and mild seasoning make it a hit with kids in my house.

Conclusion

Chicken and Broccoli Rice is one of those comforting, flavorful meals I come back to week after week. It checks all the boxes for a quick, balanced, and satisfying dinner with just one pan to clean. Whether I’m cooking for family or meal prepping for the week, it always delivers.