Easy One-Pan Chicken Broccoli Rice Skillet Recipe

This one-pan meal should be a part of every dinner rotation. Filled with juicy chicken, cheese and packed with delicious vegetables, this recipe is perfect for the whole family. It is easy, healthy and done in 35 minutes!

Chicken Broccoli Rice Skillet

As the mother of two little boys, one of them with special needs, I can tell you that there have been many days that have left my head spinning. But I have never...not ever...had a day like today. I wish I could erase it from my memory. The promise of a new day always helps, but all I want to do is cry. And eat. Repeat, repeat, repeat.

Do me a favor! Leave a comment telling me something GOOD about your day or week or month or year! The happier the better. Or maybe tell me about something you are looking forward to this summer. My favorite comment will receive a little something from me in the mail!

I knew this recipe was going to be good, but I was honestly surprised at JUST how good it was! Dan and I did not let a single morsel go to waste. Add this one to your weeknight dinner rotation!

Chicken Broccoli Rice Skillet

Here's to a better day tomorrow! Thank you for reading.

Chicken Broccoli Rice Dinner

Enjoy the recipe!

Other easy dinners you may enjoy: Ramen with Chicken and Veggies, Easy Chicken Pot Pie and Grilled Chicken and Veggies!

Chicken Rice Skillet

One-Pan Chicken Broccoli Rice Skillet

Here is an EASY, delicious dinner to add to your weeknight rotation!

Contributed by Megan Porta from pipandebby.com.

Published Jun 11, 2015

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Serves: 6

Total time: 35 min



  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 bunch green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, finely chopped (optional)
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 3-4 cups broccoli florets
  • 1 cup shredded cheddar cheese
  1. Heat a skillet over medium heat for 3 minutes. Add the chicken, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, or until the meat is cooked through and no longer pink. Remove the cooked meat from the skillet and set aside. Drain the skillet and place it back on the burner.
  2. Add the olive oil, green onions, garlic and jalapeño peppers (if using). Cook for 3 to 5 minutes, or until veggies are soft and fragrant. Add rice and chicken broth. Bring to a boil and reduce heat to Low. Cover and simmer for 15 minutes.
  3. At the 7-9-minute mark, add the broccoli and re-cover. Stir after 15 minutes of simmering, add the cooked chicken and cheese and re-cover for 2 to 3 minutes. Serve warm!