One-Pot Chicken, Broccoli, and Rice Skillet is a wholesome, easy-to-make dinner that requires minimal prep and cleanup. This dish combines tender chicken, crisp broccoli, and perfectly cooked rice, all brought together in one skillet with savory seasonings. It’s the perfect weeknight meal when you need something comforting, nutritious, and quick to prepare. The beauty of this recipe lies in its simplicity—everything cooks in one pot, allowing the flavors to meld while saving you from washing multiple dishes.
Ingredients:
- 1 lb chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 ½ cups chicken broth (low-sodium preferred)
- 2 cups broccoli florets (fresh or frozen)
- 1 teaspoon paprika
- ½ teaspoon dried thyme (or Italian seasoning)
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional for extra creaminess)
- Lemon wedges (optional, for serving)
- Fresh parsley (chopped, for garnish)
Preparation:
Step 1: Sear the Chicken
Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, and paprika. Sear the chicken for 4-5 minutes on each side, until they develop a golden-brown color. The chicken doesn’t need to be fully cooked at this stage—it will continue to cook with the rice. Once browned, remove the chicken from the skillet and set it aside on a plate.
Step 2: Sauté the Onions and Garlic
In the same skillet, add the diced onion and sauté for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring frequently to prevent burning. The onions and garlic create a savory base for the dish.
Step 3: Add the Rice and Seasonings
Stir in the uncooked rice, onion powder, and dried thyme (or Italian seasoning). Toast the rice for about 1-2 minutes, stirring constantly to coat the rice with the oil and flavors from the pan. This step enhances the nutty flavor of the rice and ensures it absorbs the broth more effectively.
Step 4: Pour in the Broth
Slowly pour the chicken broth into the skillet, stirring to combine it with the rice and seasonings. Bring the mixture to a boil, then reduce the heat to low. Return the browned chicken to the skillet, nestling it into the rice. Cover the skillet with a lid and let it simmer for 15 minutes (or 20-25 minutes if using brown rice), stirring occasionally to prevent the rice from sticking to the bottom.
Step 5: Add the Broccoli
Once the rice has absorbed most of the broth and is nearly tender, stir in the broccoli florets. If using fresh broccoli, cut it into bite-sized pieces and add it to the skillet during the last 5-7 minutes of cooking so it steams and softens. For frozen broccoli, you can add it directly to the skillet and cook for an additional 5 minutes. If the skillet looks dry, add a splash of broth or water to help steam the broccoli.
Step 6: Stir in Cheese (Optional)
If you want a cheesy finish, stir in ½ cup shredded cheddar cheese during the final minute of cooking. The cheese will melt into the dish, adding a creamy, comforting texture that complements the chicken and broccoli.
Step 7: Serve
Once the rice is tender and the broccoli is cooked to your liking, remove the skillet from the heat. Let the dish sit for 5 minutes to allow the flavors to settle. Garnish with fresh chopped parsley for a burst of color and freshness. Serve with lemon wedges on the side for a bright, citrusy finish that cuts through the richness of the dish.
Cooking Notes:
- Rice Variations: If you prefer using brown rice, you’ll need to increase the cooking time to 25-30 minutes, adding a little extra broth as needed.
- Broccoli Options: You can use fresh or frozen broccoli. If you’re using frozen broccoli, there’s no need to thaw it—just add it during the final minutes of cooking.
- Protein Alternatives: This dish works well with chicken thighs, turkey, or even shrimp as a substitute for chicken breasts.
Serving Suggestions:
This one-pot meal is hearty enough to serve on its own, but you can pair it with a few sides or extras to enhance the meal:
- Side Salad: A simple green salad with a light vinaigrette is a perfect complement to the richness of the skillet.
- Garlic Bread: Serve with a slice of garlic bread or a dinner roll to scoop up the flavorful rice and chicken.
- Extra Veggies: Roasted carrots or steamed green beans make a great side dish if you want to add more vegetables to the meal.
Tips:
- Make-Ahead: You can prep the chicken and broccoli ahead of time by cutting the chicken into bite-sized pieces and trimming the broccoli into florets. Store them in the fridge so you can quickly toss everything together during cooking.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to keep the rice moist.
- Meal Prep: This dish is perfect for meal prepping. Make a large batch, divide it into individual containers, and store in the fridge for ready-to-eat meals throughout the week.
- Freezer-Friendly: Freeze the cooked dish in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Prep Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 32g
- Sodium: 600mg
- Carbohydrates: 45g
- Fat: 14g
(Note: Nutritional values may vary depending on ingredient brands and portion sizes.)
Conclusion:
One-Pot Chicken, Broccoli, and Rice Skillet is the perfect weeknight meal that combines simplicity, flavor, and nutrition in one dish. With tender chicken, wholesome broccoli, and flavorful rice all cooked in one skillet, this recipe makes both cooking and cleanup a breeze. Whether you’re meal prepping for the week or feeding the family, this dish is sure to become a go-to for busy nights when you need something satisfying and wholesome. Plus, with its versatile ingredients and minimal prep time, it’s a dish that fits seamlessly into any busy schedule.
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One-Pot Chicken, Broccoli, and Rice Skillet
- Total Time: 35 minutes
Ingredients
- 1 lb chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 ½ cups chicken broth (low-sodium preferred)
- 2 cups broccoli florets (fresh or frozen)
- 1 teaspoon paprika
- ½ teaspoon dried thyme (or Italian seasoning)
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional for extra creaminess)
- Lemon wedges (optional, for serving)
- Fresh parsley (chopped, for garnish)
Instructions
Step 1: Sear the Chicken
Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, and paprika. Sear the chicken for 4-5 minutes on each side, until they develop a golden-brown color. The chicken doesn’t need to be fully cooked at this stage—it will continue to cook with the rice. Once browned, remove the chicken from the skillet and set it aside on a plate.
Step 2: Sauté the Onions and Garlic
In the same skillet, add the diced onion and sauté for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring frequently to prevent burning. The onions and garlic create a savory base for the dish.
Step 3: Add the Rice and Seasonings
Stir in the uncooked rice, onion powder, and dried thyme (or Italian seasoning). Toast the rice for about 1-2 minutes, stirring constantly to coat the rice with the oil and flavors from the pan. This step enhances the nutty flavor of the rice and ensures it absorbs the broth more effectively.
Step 4: Pour in the Broth
Slowly pour the chicken broth into the skillet, stirring to combine it with the rice and seasonings. Bring the mixture to a boil, then reduce the heat to low. Return the browned chicken to the skillet, nestling it into the rice. Cover the skillet with a lid and let it simmer for 15 minutes (or 20-25 minutes if using brown rice), stirring occasionally to prevent the rice from sticking to the bottom.
Step 5: Add the Broccoli
Once the rice has absorbed most of the broth and is nearly tender, stir in the broccoli florets. If using fresh broccoli, cut it into bite-sized pieces and add it to the skillet during the last 5-7 minutes of cooking so it steams and softens. For frozen broccoli, you can add it directly to the skillet and cook for an additional 5 minutes. If the skillet looks dry, add a splash of broth or water to help steam the broccoli.
Step 6: Stir in Cheese (Optional)
If you want a cheesy finish, stir in ½ cup shredded cheddar cheese during the final minute of cooking. The cheese will melt into the dish, adding a creamy, comforting texture that complements the chicken and broccoli.
Step 7: Serve
Once the rice is tender and the broccoli is cooked to your liking, remove the skillet from the heat. Let the dish sit for 5 minutes to allow the flavors to settle. Garnish with fresh chopped parsley for a burst of color and freshness. Serve with lemon wedges on the side for a bright, citrusy finish that cuts through the richness of the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sodium: 600mg
- Fat: 14g
- Carbohydrates: 45g
- Protein: 32g