A comforting and easy one-pot cheesy chicken broccoli rice casserole that’s perfect for a family dinner. Tender chicken, fresh broccoli, and creamy cheese sauce combine with rice for a hearty, flavorful meal.
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup long grain white rice, uncooked
2 1/2 cups low sodium chicken broth
2 cups fresh broccoli florets, chopped into bite-sized pieces
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces to the skillet and season with salt, black pepper, paprika, and dried thyme. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the uncooked rice to the skillet and stir to coat the rice with the oil and onion mixture.
Pour in the chicken broth and bring to a boil.
Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes.
After 15 minutes, stir in the chopped broccoli florets and partially cooked chicken pieces.
Cover and continue to cook for an additional 10 minutes, until the rice is tender, the chicken is cooked through, and the broccoli is bright green and tender-crisp.
Remove the skillet from heat and sprinkle the shredded cheddar, mozzarella, and Parmesan cheeses evenly over the top.
Cover the skillet again and let it sit for 5 minutes to allow the cheese to melt.
Gently fluff the casserole with a fork before serving.