Skip to Content
Menu

One-Pot Cheesy Chicken, Rice and Broccoli

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Jun 13, 2019
  • Save
  • Share
  • Jump to Recipe
Even those who are members of the “I don’t like broccoli” crowd will find themselves asking for seconds of this irresistible chicken and broccoli recipe; no one can say no to the cheesy, chicken and rice combo. And with just 10 minutes of prep time, this dinner is ready on the double.

More About This Recipe

  • You will note that this recipe calls for long-grain white rice, and it’s important that you use this kind of rice. There are many different varieties of rice out there—in fact, rice is one of the oldest, most commonly used grains in the world. There’s white rice, brown rice, jasmine rice, basmati rice, Arborio rice and more. White rice itself can be categorized into a few different types: long-grain rice, medium-grain rice and short-grain rice. Long-grain rice is ideal for recipes like this one-pot chicken dinner. It cooks up separated and fluffy, helping to complement and stretch meals. You may be tempted to use instant white rice in this recipe, but don’t! The texture and consistency just won’t be the same. Instant white rice is ready in about five minutes, while long-grain white rice takes about 15 minutes to cook, which matches the instructions in this recipe. Rice is extremely versatile, and the perfect companion to chicken. There are many more chicken and rice recipes you can make after you try this one, including (but not limited!) to cheesy chicken and rice casseroles, instant pot chicken and rice dinners and more.

One-Pot Cheesy Chicken, Rice and Broccoli

  • Prep Time 10 min
  • Total 50 min
  • Ingredients 9
  • Servings 4
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts, cut into 1-inch pieces (20 oz)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked regular long-grain white rice
  • 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup chopped red bell pepper (1 large)
  • 2 1/2 cups broccoli florets, cut into bite-size pieces
  • 2 cups shredded cheddar cheese (8 oz)

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
  • Step 
    2
    Add rice and chicken broth; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed.
  • Step 
    3
    Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat.
  • Step 
    4
    Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutrition

700 Calories
32g Total Fat
56g Protein
48g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
280
Total Fat
32g
49%
Saturated Fat
13g
66%
Trans Fat
1/2g
Cholesterol
160mg
53%
Sodium
1580mg
66%
Potassium
610mg
17%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
10%
Sugars
3g
Protein
56g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
70%
70%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved