There’s something incredibly comforting about a one-skillet meal that’s rich, creamy, and packed with everything you need in one bite. This
Creamy Chicken, Broccoli, and Rice Skillet
has quickly become a weeknight staple in our home—and for good reason. It’s easy to throw together, incredibly satisfying, and the cleanup is minimal. Win, win, win!
Whether you’re cooking for your family, meal prepping for the week, or just need a cozy dinner that comes together in under 40 minutes, this recipe checks all the boxes. Let’s dig in!
Why You’ll Love This Skillet Meal
- One pan = less mess:
Everything cooks in one large skillet or pan—no need to juggle multiple pots. - Comfort food vibes:
Creamy, cheesy, and loaded with tender chicken and crisp-tender broccoli. - Kid-approved:
This is one of those meals even picky eaters usually love! - Perfect for leftovers:
It reheats beautifully and makes a great lunch the next day.
Ingredients You’ll Need
- Olive oil & Butter
- boneless, skinless chicken breasts, diced
- Salt & pepper, to taste
- medium onion, finely chopped
- garlic, minced
- long-grain white rice (uncooked)
- chicken broth / water can be used in a pinch
- broccoli florets (fresh or frozen)
- fresh or canned corn
- Milk or half and half
- Shredded cheddar cheese
- paprika and thyme
- Optional: pinch of red pepper flakes or a squeeze of lemon juice for brightness
How to Make It
- Sauté the chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden and almost cooked through (about 5–6 minutes). Season with paprika and thyme. - Cook the aromatics:
add the chopped onion until translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds. - Toast the rice:
Stir in the uncooked rice, broccoli and corn. Let the rice toast for 1–2 minutes with the onions and garlic—this adds great flavor! - Simmer:
Pour in the chicken broth and milk, bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, until the rice is nearly done. - Make it creamy:
Stir the shredded cheese. Stir until everything is hot, creamy, and well combined. - Serve & enjoy:
Taste and adjust seasoning if needed. Serve hot, topped with extra cheese, a sprinkle of herbs, or a dash of hot sauce if you like a little kick.
Tips & Variations
- No milk?
Use half and half or heavy cream. - Add more veggies:
Peas, spinach, mushrooms, or bell peppers work great here. - Use rotisserie chicken:
Cut even more time by tossing in pre-cooked chicken! - Make it low-carb:
Sub cauliflower rice and adjust cooking time as needed.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen up the sauce.
Final Thoughts
This
Creamy Chicken, Broccoli, and Rice Skillet
is everything I love in a cozy dinner: warm, hearty, and made with simple ingredients. It’s perfect for those nights when you want something homemade without spending hours in the kitchen.
If you try this recipe, let me know how it turned out in the comments! Or better yet—tag me on Instagram (@eten_en_voeden) so I can see your delicious creation!
PAIR WITH THIS RECIPE or TRY SOME OF MY FAVORITES:
Easy No Knead Dutch Oven Bread
Homemade Sourdough Croutons
Tomato Soup and fried cheese sourdough
Zuppa Toscana
Grandmas Chicken & Wild Rice Soup
Eten en Voeden’s Organic, Easy Baking Mixes.
Check out the Beer Bread, 30 minute Pasta Meals, Brownies, Appetizers, Gluten-Free Options and more!
Try this Creamy Chicken, Broccoli, and Rice Skillet, snap a photo and tag #etenenvoeden on your Facebook or Instagram stories. I love seeing what you guys create!
Creamy Chicken & Broccoli Rice Skillet
Ingredients
- 2 cups fresh sweet corn
- 1 medium onion diced
- 2-3 chicken breasts cut into bite size pieces
- 2 cups broccoli chopped
- 1 cup rice
- 4 garlic cloves
- 1.5 cups milk
- 1.5 cups broth / water
- 2 cups sharp white cheddar or cheese of your choice
- salt & pepper
- 2 teaspoons paprika
- 2 teaspoons thyme
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Season bite sized chicken with salt and pepper
- Heat up a large skillet to medium heat. Once hot, add olive oil and butter
- Add chicken. Season with paprika and thyme.
- Add onions.
- Once chicken is almost cooked, add garlic and cook for one minute until fragrant.
- Add broccoli, corn and rice. Stir well and cook for a few minutes until rice is a little toasty.
- Add milk and water/broth and bring to a low simmer.
- Cover and reduce heat to medium low for 20 minutes or until rice is cooked and water is absorbed.
- Once rice is done, add cheese, stir and enjoy
