Cheesy Chicken Skillet With Broccoli And Rice

If you love our baked Chicken and Rice Casserole, then this is the easy dinner recipe for you! We’ve taken that classically good combination of cheese, chicken, broccoli, and rice that is so loved and turned it into a simple stovetop version made all in one skillet.

A Chicken Skillet Dinner made with Convenience

This 30-minute Cheesy Chicken and Rice Skillet Dinner is made with two things in mind: delicious taste and quick convenience. To achieve both, we’ve used a simple combination of flavorful spices plus convenience foods, such as already-cooked shelf-stable rice, frozen broccoli florets, and already cooked chicken.

Buying Cooked Rice

To make this recipe ultimately convenient, use two 8- or 9-ounce pouches of shelf-stable microwaveable basmati, jasmine, or brown rice, such as Tasty Bite brand, Good & Gather brand, or this Thrive Market brand. You can also use 3 cups frozen cooked rice and add it to the casserole either thawed or still frozen.

Make The Sauce, Then Add the Rest

It couldn’t be easier to make this stovetop cheesy chicken and broccoli dinner. You start by creating a roux (a flour and melted butter mixture) that acts as a thickener. Then slowly stir in milk to create a sauce, and finish by adding the cheese. Stir until the cheese melts, and what you’ve got is a delicious homemade cheese sauce that makes the base for all the rest of the ingredients you’ll add: the cooked chicken, frozen broccoli, and the cooked rice.

Our Favorite Stovetop and Oven-Safe Skillet

Our team has fallen in love with this Lodge Enamel-Coated Cast-Iron Skillet for making skillet dinners just like this one. It’s heavy duty, made in the USA, is both stovetop and oven safe, and will last you forever.

Shop This Skillet

When To Serve Cheesy Chicken Skillet with Rice

This is one of those recipes that is a true 30-minute meal. So it’s great for busy weeknights, chill weekends, and even serving when you have company.

Yes, You Can Make It Gluten Free

Instead of all-purpose flour, use a gluten-free flour blend.

How To Make It Vegetarian

Omit the cooked chicken and replace with a can of drained black beans or pinto beans to make this a vegetarian skillet dinner.

Dairy Free Is Possible

You’ll need to make three swaps: Use plant-based stick butter in place of the butter. Use an unsweetened non-dairy milk instead of dairy milk. And replace the cheese with plant-based meltable shreds; we like Follow Your Heart Cheddar Shreds, Daiya Cheddar Cheese Shreds and Earth Grown Vegan Cheddar Shreds (from Aldi).

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews

Cheesy Chicken Skillet with Broccoli and Rice

This stovetop dinner is a true 30-minute meal that calls on convenient healthy ingredients, including cooked chicken, pre-shredded cheese, frozen broccoli florets, and cooked (microwaveable) rice. Enjoy a balanced and filling dinner with minimal effort. 

Prep: 10 minsCook: 20 minsTotal: 30 mins

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Servings: 6–8 servings (10 cups) 1x

1x2x3x

Ingredients

• ¼ cup unsalted butter (½ stick)
• ⅓ cup all-purpose flour or gluten-free flour blend*
• 3 cups milk of choice (we used 2% dairy milk)
• 1 cup low-sodium chicken broth or vegetable broth 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon fine salt
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 8 ounces shredded sharp cheddar cheese (2 ½ – 2 ¾ cups), plus more for topping
• 1 (16-ounce) bag frozen broccoli florets
• 12 ounces cooked chicken, shredded or cut into bite-sized pieces (about 2 ½ cups)
• 3 cups cooked rice (basmati, jasmine, or brown rice)**
• Optional garnish: chopped parsley or thyme leaves, cracked black pepper, or crushed red pepper flakes

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Instructions

1. Place a large skillet over medium-high heat. Add the butter. When the butter is melted, sprinkle the flour over the butter and whisk continuously for 30 seconds.
2. Reduce the heat to low and add the milk, 1 cup at a time, whisking slowly and continuously after each addition until all of the milk has been added. 
3. Next whisk in the broth. Then stir in the garlic powder, onion powder, salt, mustard, thyme, paprika, and black pepper. 
4. Increase the heat to medium-high and allow the mixture to come to a boil for 1 minute, stirring constantly until thickened. Remove from the heat.
5. Add the shredded cheese to the sauce; stir until melted and smooth.
6. Return the skillet to medium-high heat and add the frozen broccoli, cooked chicken, and cooked rice to the skillet and stir until well combined. 
7. Continue cooking, stirring occasionally, for 8-10 minutes or until the broccoli is heated through and the rice is tender. 
8. Top with additional cheese, if desired, and cover for 2-3 minutes or until the cheese is melted.
9. Uncover, remove from heat, let sit for 5-10 minutes to thicken up and cool slightly before eating.
10. Garnish, if desired, and serve.

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Notes

*May use unbleached all-purpose flour or a gluten-free flour blend. For gluten-free flour, we recommend King Arthur Gluten Free 1:1 Measure For Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. 

**May use 2 (8-9 ounce) microwaveable packages of pre-cooked shelf-stable jasmie, basmati, or brown rice (such as Tasty Bite brand, Good & Gather brand, or Thrive Market brand) OR 3 cups of frozen rice (can add it thawed or still frozen)

Nutrition Information

• Serving Size: 1/8 of recipe (~1 1/4 cups)
• Calories: 356
• Fat: 18 g
• (Sat Fat: 10 g)
• Sodium: 889 mg
• Carbohydrate: 27 g
• (Fiber: 3 g
• Sugar: 5 g)
• Protein: 24 g
• Cholesterol: 76 mg

Dietary

Egg-FreeGluten-freeNut-free

© The Real Food Dietitians

Recipe By: Jessica Beacom

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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