Dinner · American

Chicken and Broccoli Rice

Name: Chicken and Broccoli Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb (570 g) boneless, skinless chicken breast, cut into 1-inch pieces; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 1/2 cups long-grain white rice, rinsed; 3 cups low-sodium chicken broth; 1 teaspoon dried thyme; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large head broccoli, cut into small florets (about 4 cups); 1 cup shredded sharp cheddar cheese; 2 tablespoons unsalted butter; Lemon wedges, to serve (optional)

A comforting one-pan dinner the whole family finishes.

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Everything in this dinner cooks in one pan, including the rice, which means the grains absorb the chicken juices and the broth rather than plain water. Chicken pieces are browned first for colour, then rice and broth go into the same pan, and the broccoli is added near the end so it steams on top without turning grey. A handful of cheddar stirred through at the finish makes it the kind of comforting, mildly flavoured dinner that children eat without negotiation. It also reheats better than most rice dishes, because the rice starts out well-hydrated with stock rather than dry and separate.

❤️ Why You'll Love This Recipe

Genuinely one pan, rice included, so there is one thing to wash.
The rice cooks in chicken broth and takes on all the flavour from the pan.
Mild and comforting — reliable with children and picky eaters.
Reheats well, making it a strong choice for lunch boxes.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

1.25 lb (570 g) boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 1/2 cups long-grain white rice, rinsed
3 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 large head broccoli, cut into small florets (about 4 cups)
1 cup shredded sharp cheddar cheese
2 tablespoons unsalted butter
Lemon wedges, to serve (optional)

👨‍🍳 Step-by-Step Instructions

1
Season the chicken with 1/2 teaspoon of the salt and the black pepper.
2
Heat the olive oil in a large deep skillet or sauté pan with a lid over medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning, until browned on the outside. It does not need to be cooked through yet. Transfer to a plate.
3
Reduce the heat to medium, add the onion and cook for 3 minutes, then add the garlic and cook 30 seconds.
4
Stir in the rinsed rice, thyme, onion powder and remaining salt, and toast for 1 minute.
5
Pour in the chicken broth and scrape the bottom of the pan. Return the chicken and its juices, bring to a simmer, then cover and reduce the heat to low.
6
Cook covered for 15 minutes without lifting the lid.
7
Scatter the broccoli florets over the top, replace the lid and cook for a further 5 to 6 minutes, until the rice is tender and the broccoli is bright green.
8
Turn off the heat, dot with the butter and scatter over the cheddar. Cover for 3 minutes to melt, then stir gently. Check the chicken has reached 165°F (74°C) with a food thermometer before serving.

💡 Cooking Tips

Rinse the rice — unrinsed rice makes this dish gluey.
Keep the lid on during the covered cooking; escaping steam means undercooked rice.
Cut the broccoli small so it steams through in the final six minutes.
If the rice is still firm and the liquid is gone, add 1/4 cup broth and cook 4 minutes more.

🔄 Ingredient Substitutions

Chicken thighs work well and stay juicier; brown them the same way.
Brown rice needs about 40 minutes and an extra cup of broth.
Cauliflower, peas or green beans can replace the broccoli.
Omit the cheddar and add a squeeze of lemon for a dairy-free version.

🧊 How to Store

Refrigerate in an airtight container for up to 4 days.

♨️ How to Reheat

Reheat with a tablespoon of water or broth per portion, covered, in the microwave for 2 minutes or in a covered skillet over medium-low heat for 6 minutes. Heat until steaming hot, 165°F (74°C).

❄️ Can I Freeze It?

Yes. This dish freezes well for up to 3 months in airtight portions. The broccoli will soften. Thaw overnight in the refrigerator and reheat with a splash of broth to bring the rice back to life.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 650 kcal
Protein: 45 g
Carbs: 66 g
Fat: 22 g
Sodium: 980 mg

❓ Frequently Asked Questions

Can I use instant rice?

Not with these liquid amounts. Instant rice needs far less broth and only about 5 minutes of covered cooking.

Why is my rice mushy?

Too much liquid or too much stirring. Measure the broth carefully and leave the rice undisturbed while it cooks.

Can I use frozen broccoli?

Yes. Add it frozen in the final 6 minutes and expect a slightly softer texture.

💭 Final Thoughts

One pan, one lid, and a dinner that quietly disappears from the table. This is the recipe to keep for the evenings when nobody wants to think about food.

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