One Pot Broccoli Cheddar Chicken Rice

Cook this One Put Creamy Broccoli Cheddar Chicken Rice. It is a delicious gluten-free risotto-like dish that is ready in under 30 minutes and can feed you and your family. A great meal to prep ahead of time for the week or great for a quick dinner idea.

I am a huge fan of one-pot, sheet pan kind of meals. They are a game changer for me busy days and it’s less to clean too!

This is a dish you guys will love. It is one that can feed you, your family and also (maybe) have some leftover depending on how many people you are serving. In our house we are feeding 5 people for dinner these days and 3 hungry boys who do not stop eating!

This dish uses all pantry/kitchen staples too. So if you cook from my website often then you will likely have all of these things on hand. No random ingredients, just simple goodness to create one of our favorite weeknight dinners. That is cheesy, has veggies and protein thanks to chicken!

Broccoli is one of those vegetables that my whole family loves if it is *in* something. So even if broccoli ins’t a fan favorite in your house, this may just do the trick to get everyone to eat it. I don’t make promises but worth a try.

If you make this, let me know! I can’t wait to hear what you think.

What ingredients you need to make one pot broccoli cheddar and chicken rice:

• Extra virgin olive oil Boneless skinless chicken breast or thighs, cut into cubes
• White onion – chopped well. I usually use a sweet onion
• Garlic powder – you can also used minced garlic clove if you prefer
• Paprika – smoked paprika I use for this!
• Basmati rice – if you prefer another rice, the cook time may vary
• Chicken broth or bone broth – or you can use a vegetable broth too if you prefer. I try to do no salt added
• Broccoli florets – can be fresh or frozen
• Milk of choice – I typically use whole milk, almond milk or flaxseed milk
• Shredded cheddar cheese – I shred a block of cheddar cheese

How to make this one pot cheesy broccoli rice and chicken:

1. In a large pot, set over medium heat, combine the olive oil, chicken, and onion
2. Cook until fragrant, about 5 minutes and season with garlic powder, paprika, salt and pepper
3. Mix in the rice and cook until golden and toasted, for about 2 minute
4. Pour in the broth and water and bring to a boil over high heat
5. Add in the broccoli then bring to boil again, cover and reduce the heat to low
6. Cook covered for 20 minutes or until rice is cooked
7. Stir in the milk and remove from heat then add in cheese and mix together
8. Serve while warm

FAQs and tips on making this one pot dish:

• I can use minute rice for this recipe? I don’t recommend it. A regular long grain rice works best for this like basmati and the cooking time would also be very different, which will impact the texture of the dish.
• Can frozen broccoli work? Absolutely! Fresh or frozen work. Since frozen broccoli does retain more water, I’d thaw it out to room temperature or at least not frozen anymore for optimal texture.
• What kind of chicken can I use? Boneless skinless chicken breasts or thighs work well! You pick or do a mix of the both.
• Store the leftovers in the fridge and reheat in microwave with a splash of water. It will stay good for 4-5 days.

A few other delicious dinners to try:

Teriyaki Turkey Meatballs

Sheet Pan Lasagna (gluten-free)

Easy Gluten-free Pasta Primavera Recipe

EASY Sheet Pan Quesadillas

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