The #1 Fail-Proof One-Pan Cheesy Chicken and Rice (An Amazing 30-Minute Meal)
Tired of gummy rice? Discover the #1 fail-proof One-Pan Cheesy Chicken and Rice recipe! A secret trick guarantees fluffy rice and juicy chicken in one skillet. An amazing 30-minute weeknight dinner.
Equipment
- Large Skillet with Lid
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1/2 medium yellow onion diced finely
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 cup uncooked extra long grain white rice
- 2.5 cups low-sodium chicken broth
- 2.5 cups broccoli florets cut into bite sized pieces
- 2 cups shredded extra sharp cheddar cheese
Instructions
- Sauté Chicken & Onions: In a large skillet with a lid, heat 2 tbsp olive oil over medium heat. Sauté diced onions until soft. Add chicken pieces (seasoned with salt and pepper) and cook on medium-high until browned. Add garlic and cook for 1 more minute until fragrant.
- Toast the Rice (The Secret Step): Push chicken to one side. Add remaining 1 tbsp olive oil to the empty side, then add the uncooked rice. Sauté for 1-2 minutes, stirring the rice in the oil until its edges become translucent. Then stir everything together.
- Simmer: Pour in the chicken broth, bring to a boil, then immediately lower heat to a simmer. Cover with a lid and cook for 12 minutes.
- Add Broccoli: Sprinkle the broccoli florets over the mixture, stir to combine, then cover again. Continue to cook on low for another 8 minutes until broccoli and rice are tender.
- Melt the Cheese: Remove pan from heat. Stir in ½ cup of cheese until creamy. Sprinkle the remaining 1 ½ cups of cheese on top, cover with the lid, and let sit off-heat for 1-2 minutes until the cheese is perfectly melted and gooey.
Notes
Chef's Pro-Tips for Success
- Toasting the Rice: This step is the key to preventing gummy, sticky rice. Don't skip it! It adds flavor and ensures a perfect texture.
- Shred Your Own Cheese: For the best, smoothest melt, use a block of extra-sharp cheddar and shred it yourself. Pre-shredded cheese has anti-caking agents that can make it melt poorly.
- Rotisserie Chicken Shortcut: If using pre-cooked rotisserie chicken, stir it in at the very end with the cheese just to heat through.