Okay, let’s be real for a sec. Weeknights are CRAZY, right? Between work, school, kids’ activities, or just, you know, wanting to actually relax for five minutes, the last thing anyone wants is a sink piled high with dishes and a complicated dinner plan. That’s where my absolute favorite kind of meal comes in: the one-skillet wonder! Seriously, if you’re not making skillet meals, you are missing out on some serious kitchen magic.
And this Easy Broccoli Chicken Rice Skillet? Oh man, it’s like the superhero of busy weeknights. It’s got protein, veggies, and carbs all in one glorious pan. It’s fast, it’s filling, and the best part? Cleanup is a breeze. I’ve made countless skillet meals over the years, tweaking this and that, and this chicken broccoli rice version has become a go-to. It’s simple enough for beginners but satisfying enough for seasoned cooks. Trust me, you’re gonna love how quickly this comes together!
Why You’ll Love This Easy Broccoli Chicken Rice Skillet
Okay, so why is THIS skillet meal going to become your new best friend? Let me tell you:
- Seriously Fast: We’re talking from chopping board to dinner table in about 30 minutes. Perfect for those “what’s for dinner?!” moments.
- Minimal Dishes: Everything happens in ONE skillet. Your dishwasher (or your hands!) will thank you.
- It’s a Full Meal Deal: Protein from the chicken, fiber and vitamins from the broccoli, and satisfying carbs from the rice. Boom, balanced!
- Flavorful & Comforting: The cheesy, savory goodness just hits the spot. It’s simple flavors done right.
- Kid-Approved (Usually!): Chicken, rice, and cheese are pretty safe bets for picky eaters, and you can always adjust the broccoli if needed!
It’s just an all-around winner, plain and simple.
Gathering Your Ingredients for the Easy Broccoli Chicken Rice Skillet
Alright, let’s talk ingredients! The beauty of this recipe is you probably have most of this stuff hanging out in your kitchen already. You don’t need anything fancy, just good, simple things. Here’s what you’ll need to get this skillet party started:
- Olive oil: Just a tablespoon to get things going and brown that chicken nicely.
- Chicken: We need about 1 pound of boneless, skinless chicken breasts. Make sure to cut it into bite-sized pieces, maybe about an inch big.
- Onion: Grab about half a cup of chopped yellow onion. Don’t stress about perfect little cubes, just get it chopped!
- Garlic: Two cloves of garlic are perfect. Give ’em a good mince so that flavor spreads everywhere.
- Broccoli: You’ll want about 3 cups of broccoli florets. Wash ’em up and trim off those thick stems.
- Instant Rice: This is key for the speed! Make sure you have 1 cup of uncooked instant white rice.
- Chicken Broth: We need 2 cups of low-sodium chicken broth. This is what cooks the rice and makes everything saucy.
- Cheddar Cheese: About half a cup of shredded sharp cheddar cheese. Because cheese makes everything better, right?
- Salt and Pepper: Just to taste, for seasoning everything up at the end.
See? Super straightforward. Now, let’s get our gear ready!
Essential Equipment for Your Easy Broccoli Chicken Rice Skillet
You don’t need a ton of fancy gadgets for this one, which is another reason I love it! Just grab these basics and you’re good to go:
- A good, large skillet: Make sure it’s big enough to hold everything comfortably. A 10 or 12-inch skillet usually works perfectly.
- A cutting board and knife: For prepping the chicken and veggies.
- Measuring cups and spoons: To get those ingredient amounts just right.
- A stirring spoon or spatula: To move things around in the pan.
- A lid for your skillet: This is important for cooking the rice!
See? Simple stuff. Let’s get cooking!
Preparing Your Easy Broccoli Chicken Rice Skillet Step-by-Step
Okay, time to get cooking! This is where the magic happens in one pan. Follow these steps, and you’ll have a delicious dinner ready in no time. Don’t worry, it’s super easy!
- Heat things up: Get your large skillet warming over medium-high heat. Add that tablespoon of olive oil. You want it shimmering a little, but not smoking.
- Brown the chicken: Carefully add your cut-up chicken pieces to the hot skillet. Spread them out so they have some room. Cook them until they’re nice and browned on all sides. They don’t need to be cooked all the way through yet, just get that lovely color.
- Soften the onion: Now, toss in your chopped onion with the chicken. Stir it around and let it cook for about 3 to 5 minutes until it starts to look soft and a little translucent. This mellows out the onion flavor.
- Garlic time! Stir in your minced garlic. Oh, you’ll smell it right away! Cook for just one minute more. You don’t want the garlic to burn, just get fragrant.
- Add the rest: Dump in your broccoli florets, the instant rice, and pour in the chicken broth. Give everything a good stir to combine it all.
- Bring it to a boil: Turn the heat up a bit if needed and bring the liquid to a boil.
- Simmer and cook: As soon as it’s boiling, reduce the heat way down to low. Pop the lid onto the skillet. Let it simmer gently for about 10 to 12 minutes. This gives the rice time to cook and soak up that yummy broth.
- Check for doneness: After 10-12 minutes, peek under the lid. The rice should be cooked through, and most (if not all) of the liquid should be absorbed. If it looks a little dry but the rice isn’t quite done, add a splash more broth. If it’s still too wet, let it simmer uncovered for a minute or two.
- Cheesy finish: Take the skillet off the heat. Sprinkle that shredded cheddar cheese right over the top! Give it a stir until it’s all melty and gooey.
- Season and serve: Taste it now! Add salt and pepper as you like. Sometimes chicken broth can be salty, so taste first! Serve it up hot!
See? That wasn’t bad at all, right? Dinner is served!
Tips for a Perfect Easy Broccoli Chicken Rice Skillet
Okay, so you’ve got the basic steps down, but here are a few little things I’ve learned along the way that’ll make your skillet meal go from good to GREAT:
- Don’t Crowd the Pan: When you’re browning the chicken, try not to pile it all in at once. If your skillet is smaller, you might need to cook the chicken in two batches. This helps it brown instead of just steaming.
- Cook That Chicken First: Make sure your chicken pieces get a good browning before adding everything else. This seals in flavor and helps ensure they cook through evenly with the rice.
- Liquid Adjustment: Different types of instant rice can absorb liquid differently. If your rice looks a little dry after 10-12 minutes, just add a tiny splash more broth and pop the lid back on for another minute. If it’s too wet, let it simmer without the lid for a bit.
- Cheese at the End: Adding the cheese *after* you take the skillet off the heat lets it melt beautifully without getting oily or sticking to the bottom.
Follow these little pointers, and you’ll have a perfectly cooked, super tasty skillet every time!
Easy Broccoli Chicken Rice Skillet Serving Suggestions
This skillet meal is pretty much a complete dinner all on its own, which is another reason I love it! But if you want to add a little something extra, here are a few simple ideas that go really well with it:
- A simple side salad with a light vinaigrette.
- Some crusty bread or dinner rolls for soaking up any saucy goodness.
- Maybe a little dollop of sour cream or Greek yogurt on top if you like!
Keep it easy, just like the main dish!
Storing and Reheating Your Easy Broccoli Chicken Rice Skillet
Got leftovers? Awesome! This skillet meal keeps really well. Just let it cool down completely first, then scoop it into an airtight container. It’ll hang out happily in the fridge for up to 3 days.
When you’re ready to reheat, the microwave works just fine for a quick meal. If you want to keep that nice texture, you can also reheat it gently in a skillet on the stovetop with a tiny splash of water or broth to keep it from drying out. Easy peasy!
Frequently Asked Questions About Easy Broccoli Chicken Rice Skillet
Okay, so you might have a couple of questions popping into your head as you get ready to make this. Totally normal! Here are some common ones I get asked about this easy broccoli chicken rice skillet:
Q: Can I use regular long-grain rice instead of instant rice?
A: You *can*, but the cooking time will be different, and you’ll likely need more liquid. This recipe is designed specifically for instant rice because it cooks so quickly. Using regular rice means you’ll need to simmer for much longer, probably 15-20 minutes or more, and add extra broth as needed until the rice is tender. It won’t be a 30-minute meal anymore!
Q: What if I don’t have broccoli? Can I use other veggies?
A: Absolutely! That’s the beauty of a skillet meal. You could totally swap the broccoli for chopped bell peppers, sliced carrots, snap peas, or even some spinach (add spinach at the very end, just stir until wilted). Make it your own!
Q: Can I use chicken thighs instead of breasts?
A: Yes, definitely! Chicken thighs will add even more flavor and are less likely to dry out. Just make sure they are boneless and skinless, and cut them into similar-sized pieces as the breasts so they cook evenly.
Q: My rice is still a little hard after 12 minutes. What should I do?
A: Don’t panic! Different stoves and skillets heat differently. Just add a tablespoon or two more chicken broth, pop the lid back on, and let it simmer for another 2-3 minutes. Keep checking until the rice is tender.
Estimated Nutritional Information
Okay, so if you’re curious about the numbers on this skillet meal, here’s a quick look. Keep in mind, this is just an estimate based on the ingredients listed and standard serving sizes. Things like the specific brand of cheese or chicken broth you use can change these values a little bit.
Based on about 4 servings, you’re looking at roughly:
- Calories: Around 400
- Fat: About 15g
- Protein: Roughly 30g
- Carbohydrates: Around 35g
It’s a pretty solid, well-rounded meal!
Print
Brilliant Easy Broccoli Chicken Rice Skillet In 30
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and easy one-skillet meal featuring chicken, broccoli, and rice.
Ingredients
- 1 tbsp olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 cups broccoli florets
- 1 cup uncooked instant rice
- 2 cups chicken broth
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned on all sides.
- Add onion and cook until softened, about 3-5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add broccoli florets, instant rice, and chicken broth to the skillet. Bring to a boil.
- Reduce heat, cover, and simmer for 10-12 minutes, or until rice is cooked and liquid is absorbed.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Season with salt and pepper to taste. Serve immediately.
Notes
- You can substitute other vegetables like carrots or bell peppers for the broccoli.
- For extra flavor, add a pinch of dried herbs like Italian seasoning or thyme.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: broccoli, chicken, rice, skillet, easy, one-pan