Quick, comforting, and packed with flavor—our Creamy Chicken Rice and Broccoli Skillet is the perfect weeknight feast, ready in under 30 minutes!
Dive into this Creamy Chicken Rice and Broccoli Skillet recipe! Fluffy rice as the base with chunks of chicken, tender broccoli, and a velvety sauce topped with cheese makes this recipe one the whole family will love. Plus it makes great leftovers for meal prep or later in the week.
For more skillet recipes you have to try my Sausage and Rice Skillet, 20 Minute Cheesy Taco Skillet, and Skillet Mac and Cheese.
Table of Contents
Why We Love Creamy Chicken Broccoli and Rice Skillet
- Ready in under 30 minutes, this creamy Chicken Rice and Broccoli Skillet is perfect for busy weeknights.
- This recipe is a one-pot wonder and only requires minimal cleanup. One-pot meals like this one are easy dinner and perfect for busy weeknights.
- This dish is ideal for meal prep as leftovers reheat well, saving time throughout the week.
Recipe Ingredients
- Shallot: Shallots add a sweet and delicate flavor to the dish.
- Paprika: Paprika imparts a mild, smoky flavor that enriches the dish with warmth and a hint of spice.
- Chicken Stock: It enhances the overall taste with its umami richness.
See the recipe card for full information on ingredients and quantities.
Variations
- Broth Substitutes: For a vegetarian-friendly option, replace chicken broth with an equal amount of vegetable broth. For a healthier option, use low-sodium chicken broth instead.
- Herb & Spice Twist: Add a twist by incorporating fresh herbs like thyme, fresh parsley, or rosemary and a pinch of nutmeg for extra depth and aroma.
How to Make Creamy Chicken Rice and Broccoli Skillet
Step 1: In a large sauté pan or Dutch oven set over medium-low heat, add the butter. Cook the chicken until tender, add the shallot and cook until translucent, then add the garlic and sauté until fragrant.
Step 2: Sprinkle in the flour, taking care not to let it brown. Whisk frequently for a minute or so, then pour in the milk and ½ cup of chicken broth. Turn the heat up to medium and bring the mixture to a simmer, whisking constantly. Add the salt, black pepper, paprika, cayenne pepper, and garlic powder. The mixture should thicken up and turn into a nice creamy sauce.
Step 3: Add the rice, broccoli florets, and half of the cheese. Stir to combine, then add the additional ¼ cup of chicken stock (if needed to thin it out). Top with the remaining cheese, remove from heat, and serve once the cheese has melted. Garnish with additional salt, pepper, and paprika.
Expert Tips
- Adjust Consistency: If the sauce becomes too thick, add more chicken stock gradually to reach your desired consistency. The added liquid will help maintain the creamy texture.
- Use Boiling Water for Broccoli: When preparing the broccoli, boil it in salted water for just a few minutes to maintain its vibrant green color and crisp-tender texture. This method helps lock in the flavor and nutrients.
FAQs
Yes, you can use boneless skinless chicken thighs instead of boneless skinless chicken breasts. Chicken thighs tend to be juicier and more flavorful, which can enhance the dish. Just make sure to cook them thoroughly and adjust cooking times as needed since thighs may take slightly longer to cook than chicken breasts.
For a different spin, consider experimenting with jasmine, basmati, or long-grain rice for a fragrant touch. If you’re aiming for a healthier option, quinoa or cauliflower rice can provide a lighter, nutrient-rich base.
Storage Info
To STORE Creamy Chicken Rice and Broccoli Skillet leftovers, place them in an airtight container and refrigerate for up to 3 days. You can FREEZE it for up to 2 months.
To REHEAT, microwave or heat in a skillet over medium-high heat, stirring occasionally until warmed through. If reheating from frozen, thaw it in the refrigerator overnight before heating.
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Creamy Chicken Rice and Broccoli Skillet Recipe
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Ingredients
- 3 tablespoons butter
- 1/2 shallot - finely chopped
- 1 clove garlic - minced
- 1/2 lb chicken breasts - cut into cubes
- 1/4 cup all-purpose flour
- 1 1/4 cups milk
- ½ – 3/4 cup chicken stock
- 1/2 teaspoon salt
- 1/2 tsp black pepper
- 1/2 teaspoon paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 3 cups cooked rice - (brown, wild, or white rice)
- 1 large head (or 2 medium) broccoli - cut into florets and steamed
- 1 cup cheddar cheese - shredded
Instructions
- In a large sauté pan or Dutch oven set over medium-low heat, add the butter. Cook the chicken until tender, add the shallot and cook until translucent, then add the garlic and sauté until fragrant.
- Sprinkle in the flour, taking care not to let it brown. Whisk frequently for a minute or so, then pour in the milk and ½ cup of chicken broth. Turn the heat up to medium and bring the mixture to a simmer, whisking constantly. Add the salt, black pepper, paprika, cayenne pepper, and garlic powder. The mixture should thicken up and turn into a nice creamy sauce.
- Add the rice, broccoli florets, and half of the cheese. Stir to combine, then add the additional ¼ cup of chicken stock (if needed to thin it out). Top with the remaining cheese, remove from heat, and serve once the cheese has melted. Garnish with additional salt, pepper, and paprika.
The flavors were amazing and cleanup was so simple with just one skillet!
Delish and simple to make!!