Cheesy Chicken Broccoli Rice Skillet

Rice Skillet

In this unusual time of staying at home, we’ve been thinking about easy recipes that use “pantry staples.” Which is a fancy way of saying ingredients that you most likely already have in your house. And our Cheesy Chicken Broccoli Rice Skillet definitely fits in that category! Not only that, it’s a delicious recipe that benefits by being a one-pot meal as well!

That’s right, tasty food with minimal dishes. Let’s talk about it.


This recipe starts with chicken. We pulled some out of the freezer, but if you have rotisserie chicken, feel free to use that and skip this step. Cook your chicken in a pot or very deep saute pan. Once it’s done (use a meat thermometer to make sure) set it aside. You’ll cube it up once it’s rested.

Then comes our Fresh Churned Garlic Butter. Add onions and carrot and let them soak up all that delicious garlic flavor.  That brings us to the rice.

Add some rice and some broth, and cook the rice right in the pot! Rice takes about 20 minutes to cook, so throw the broccoli in when the rice has 7 or 8 minutes left.


Add your cooked chicken back into the pot, and stir everything together with some cream of chicken soup. Oooh, it’ll be creamy and warm and delicious.

But it’s not complete without some cheese! Add as much cheddar as you want, put the lid on, and let it melt! You know what I always say: there’s no such thing as too much cheese!



Cheesy Chicken Broccoli Rice Skillet

Recipe by Chef ShamyCourse: Dinner


Prep time


Cooking time




  • 1 T olive oil

  • 2 chicken breasts

  • Salt and pepper

  • 4 T Fresh Churned Garlic Butter

  • 1 onion, diced

  • ½ cup carrot, diced

  • 2 stalks celery, chopped

  • ½ tsp dried thyme

  • 1 cup long grain rice

  • 3 cups chicken stock

  • 1.5 cups broccoli florets

  • 1 can cream of chicken soup

  • 1½ cups shredded cheddar cheese

  • Fresh parsley, to garnish


  • Add olive to a pot or large (deep) saute pan over medium heat. Season chicken breasts with salt and pepper, then add to the pot. Cook 5-7 minutes each side, or until cooked through. If chicken breast is thicker than 2’, cut to reduce cooking time. Remove from pan and set aside. Let rest 5 minutes, then cube.
  • Melt Garlic Butter in the pan over medium heat. Add onion, carrot, and celery. Saute 3 minutes, then stir in thyme.
  • Add rice, and chicken stock. Bring to a boil, then cover and simmer 12 minutes. Add broccoli, and simmer until rice and broccoli are tender, 6-8 minutes. Make sure to try your food as you cook.
  • Remove from heat.
  • Stir in cream of chicken soup, chicken breasts pieces, then sprinkle cheddar cheese on top. Put lid on, and allow food to warm through and cheese to melt.
  • Serve.