Cheesy Broccoli Chicken and Rice Skillet Dinner
Servings: 6 people
Ingredients
- 1 lb chicken breast cut into cubes
- 2 tbsp butter
- 1 onion chopped
- 1/2 tsp each of salt, pepper, and paprika
- 1 tbsp ranch seasoning
- 1 tbsp minced garlic
- 2 cups chicken broth
- 1 cup Jasmine rice rinsed
- 2 cups broccoli chopped
- 1 1/2 cups shredded cheddar cheese
- 1 tsp dried parsley
Instructions
- Roughly chop broccoli into smaller pieces (just be careful not to chop too small or it will completely fall apart while cooking). Chop one onion. Set aside.
- Cut chicken into small bite-sized pieces.
- Heat a large skillet over medium-high heat. Add butter to a skillet and let it melt.
- Add the chicken and spread it out evenly in pan with the chopped onions.
- Season with salt, pepper, paprika, and ranch seasoning.
- Once chicken is almost cooked through add the minced garlic and stir.
- Add the rinsed Jasmine rice, chopped broccoli, and the chicken broth.
- Bring the whole skillet to a quick boil, reduce heat to medium low, and cover with a lid.
- Let cook covered for about 15-20 minutes or until the rice is cooked.
- Add about a cup of shredded cheddar cheese and stir.
- Top with a little bit more cheese and cover with the lid to let the cheese melt or pop it in the oven under the broiler for just a few minutes.
- Top with dried parsley. Enjoy!
Notes
See my Frequently Asked Questions section for more tips!
- I've found from making so many of these one-pan rice skillet meals that Jasmine Rice cooks pretty quickly and consistently in recipes like this one.
- If you use regular long grain white rice or a different kind of rice it may need a little bit more chicken broth or take longer to cook.
- You can find chopped broccoli florets and diced onion in the produce department if you want to save a few minutes of prep time.
- Frozen broccoli cooks quicker than raw, so if using frozen wait until about the last 5-7 minutes of the cooking process before adding it to the rice and chicken.
- Chicken tenders, chicken thighs, or even ground chicken would work in this recipe. You can use whatever your family likes!
- I like shredding my cheese from a block for a better consistency, but you can use any cheese you already have in the refrigerator. This recipe is also good with Colby Jack, Pepper Jack, or even mozzarella cheese.
- I keep the seasonings pretty simple on this one (which is probably why my kids like it so much), but you can add any other seasonings you want.
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