One-Pan Chicken Broccoli Rice
One-pan chicken, broccoli, and rice for an easy American weeknight dinner. High protein, kid-approved, and minimal dishes—simmer until chicken is 165°F and rice is tender.
🛒Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 2 1/4 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups broccoli florets
- 1/2 cup shredded cheddar (optional)
- Juice of 1/2 lemon
🔧Kitchen Tools Needed
- Large deep skillet with lid
- Instant-read thermometer
- Wooden spoon
- Measuring cups
📝Instructions
- 1
In a large deep skillet, heat oil over medium-high. Brown chicken 3–4 minutes (it will finish cooking with rice). Stir in onion and garlic 1 minute.
- 2
Add rice, broth, salt, pepper, and garlic powder. Bring to a boil, cover, reduce to low, and simmer 12 minutes.
- 3
Nestle broccoli on top, cover, and cook 5–7 more minutes until rice is tender, broccoli bright, and chicken is 165°F.
- 4
Off heat, fluff, add lemon and optional cheddar. Rest covered 5 minutes.
- 5
Food safety: if chicken pieces are large, verify 165°F before serving; continue covered simmer if needed.
🥗Nutrition Information
⚡Calories per serving: 400
🏷️Recipe Tags
❓Frequently Asked Questions
Brown rice?
Needs more liquid and time; add chicken later so it doesn’t overcook past 165°F dry.
Frozen broccoli?
Add in the last 5 minutes from frozen.
Cheese sauce?
Stir cheddar off heat so it melts smoothly.
Leftovers?
Refrigerate 3–4 days; add a splash of broth when reheating.
Too wet/dry?
Adjust with a splash of broth or uncovered simmer 2 minutes.
