Cheesy Broccoli Rice Skillet With Chicken and Cheddar

Why You’ll Love This Recipe

• It’s a true one-skillet dinner: rice, veggies, cheese, and protein all in one pan.
• Frozen broccoli makes it weeknight-easy, with no chopping required.
• Cheddar turns simple rice into creamy, cozy comfort food.
• Perfect for using up leftover cooked chicken or ham.

Grocery List

• Produce: None required (optional: 2 tablespoons chopped parsley or 2 sliced green onions for garnish)
• Dairy: Sharp cheddar cheese (shredded), unsalted butter, milk (optional)
• Meat/Deli: Cooked chicken or cooked ham
• Pantry: Long-grain white rice, chicken broth (or vegetable broth), garlic powder, black pepper, kosher salt (optional)
• Frozen: Frozen broccoli florets

Full Ingredients

For the Rice Skillet

• 1 tablespoon unsalted butter (or 1 tablespoon olive oil)
• 1 cup long-grain white rice, rinsed and well-drained
• 2 cups low-sodium chicken broth (or vegetable broth)
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon kosher salt (optional; add only if your broth is very low-sodium)

Add-Ins

• 2 cups frozen broccoli florets (no need to thaw)
• 1 1/2 cups cooked chicken or cooked ham, diced or shredded
• 1 cup shredded sharp cheddar cheese (about 4 oz)
• 2 tablespoons milk (optional, for a creamier finish)

Optional Garnish

• 2 tablespoons chopped fresh parsley
• 2 green onions, thinly sliced
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Get your skillet and ingredients ready

Grab a large, deep skillet with a tight-fitting lid (a 10- to 12-inch skillet works well). Measure out your broth, spices, and cheese so everything is ready to go. If your cooked chicken or ham is in large pieces, dice or shred it into bite-size pieces.

Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. This helps keep the rice from turning gummy.

Step 2: Toast the rice briefly for better flavor

Place the skillet over medium heat and add the butter (or olive oil). Once melted, add the drained rice and stir constantly for 1 minute. You’re not trying to brown it deeply—just lightly coat the grains and add a little toasty flavor.

Step 3: Simmer the rice in broth

Pour in the 2 cups broth, then stir in the garlic powder, black pepper, and optional salt. Increase heat to medium-high and bring the liquid to a gentle boil.

As soon as it boils, cover with the lid, reduce heat to low, and simmer for 15 minutes. Keep the lid on (no peeking) so the rice cooks evenly.

Step 4: Steam the broccoli right on top

After 15 minutes, quickly lift the lid and scatter the frozen broccoli florets evenly over the rice. Do not stir yet; letting the broccoli sit on top helps it steam without cooling the rice too much.

Cover again and cook on low for 5 minutes, until the broccoli is bright green and tender and the rice is fully cooked.

Step 5: Add cooked chicken or ham and warm through

Add the 1 1/2 cups cooked chicken or ham. Now stir everything together, gently folding the broccoli into the rice.

Cover and cook for 1–2 minutes on low, just until the meat is heated through.

Step 6: Melt in the cheddar for a cheesy finish

Turn off the heat. Stir in the 1 cup shredded cheddar (and the optional 2 tablespoons milk if you want it extra creamy). Stir until the cheese is mostly melted and the rice looks creamy.

Cover and let it sit for 2 minutes to finish melting and to let the texture settle. Taste and add more black pepper (or a pinch of salt) if needed. Serve hot, topped with parsley or green onions if you like.

Pro Tips

• Use a tight-fitting lid: Rice cooks best when steam stays trapped. If your lid is loose, you may need an extra 2–3 tablespoons broth and a few extra minutes.
• Shred your own cheddar if you can: Pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
• Keep the heat low after boiling: Too much heat can scorch the bottom before the rice is tender.
• Broccoli size matters: If your florets are very large, break them up so they steam through in the same time.
• Fix it if it’s too thick: Stir in 1–3 tablespoons of warm broth or milk at the end until it’s as creamy as you like.

Variations

• Brown rice version: Use 1 cup long-grain brown rice and 2 1/2 cups broth. Simmer covered for 35 minutes, then add broccoli for 6–8 minutes before stirring in the meat and cheese.
• Extra cheesy “broccoli cheddar” vibe: Increase cheddar to 1 1/2 cups and add 1 teaspoon Dijon mustard (optional) for a classic cheddar flavor boost.
• More veggies: Add 1 cup frozen peas or 1 cup corn during the last 2 minutes of cooking (right before the cheese).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Warm on the stovetop over medium-low heat or in the microwave. Add 1–2 tablespoons broth or milk per serving and stir to bring back the creamy texture.

Make-ahead tip: Dice the cooked chicken or ham and shred the cheese up to 2 days ahead. Keep them refrigerated so dinner comes together fast.

Nutrition (per serving)

Approximate (using cooked chicken, low-sodium broth, and 1 cup sharp cheddar): 520 calories, 30 g protein, 52 g carbs, 18 g fat, 4 g fiber, 780 mg sodium. Values vary by broth, cheese, and meat used.