One-Skillet Chicken Broccoli Rice Casserole with Three Cheeses
A complete one-pan meal featuring tender chicken breast, fluffy rice, and crisp broccoli florets in savory chicken broth, topped with a melty blend of parmesan, asiago, and mozzarella cheeses. The chicken is seasoned and browned first, then the rice is toasted for extra flavor before simmering everything together. Perfect for busy weeknight dinners when you want comfort food without multiple dishes to wash. The stovetop method keeps the broccoli bright green and slightly crisp while ensuring the rice absorbs all the rich flavors from the seasoned chicken and aromatics.
Ingredients
- 1 lb chicken breast, cut into 1-inch chunks
- 2 ½ tablespoons all-purpose chicken seasoningItalian seasoning + garlic powder + onion powder1:1flavor
mix equal parts for similar taste
- 2 tablespoons olive oil
- ½ large white onion, minced
- 1 tablespoon garlic, minced
- 1 cup long-grain white rice, uncookedbrown rice1:1grain
increase cooking time by 10-15 minutes
- 3 cups chicken broth
- ½ teaspoon salt
- 4 cups broccoli florets, chopped
- ¼ cup parmesan cheese, shredded
- ¼ cup asiago cheese, shredded
- ¼ cup mozzarella cheese
Instructions
- 1
Cut chicken breast into 1-inch chunks and toss with chicken seasoning until well coated
- 2
Heat large skillet with cover over medium-high heat and add olive oil
- 3
Saute onion for 2-3 minutes until fragrant
- 4
Add garlic to onion and saute for another minute
- 5
Add seasoned chicken pieces and brown for 2 minutes on each side
- 6
Move chicken to one side of skillet and add rice to cleared side, toast rice for 3 minutes
- 7
Toss toasted rice with chicken, onion, and garlic, then add broth, salt, and remaining chicken seasoning
- 8
Bring mixture to a boil, stir, then reduce heat to low and cover
- 9
Simmer covered for 10 minutes
- 10
Uncover and add broccoli florets, folding into mixture, then cover again
- 11
Cook for additional 10 minutes
- 12
Remove cover and sprinkle all three cheeses over the top
- 13
Cover and let cheese melt for 1-2 minutes
Tips
Toast the rice in the skillet before adding liquid to develop deeper, nuttier flavors that enhance the overall dish.
Keep broccoli bright green and crisp-tender by adding it only in the final 10 minutes of cooking.
Use a large skillet with a tight-fitting lid to ensure even cooking and proper steam circulation.
Good to Know
Refrigerate covered for up to 3 days. Add splash of broth when reheating to restore moisture.
Can prep ingredients up to 4 hours ahead. Store cut chicken and chopped vegetables separately in refrigerator.
Serve immediately while cheese is melted and rice is fluffy. Garnish with fresh herbs if desired.
Common Mistakes
Don't skip browning the chicken to avoid bland, pale meat that lacks flavor depth.
Avoid lifting the lid frequently during rice cooking to prevent steam loss and uneven cooking.
Substitutions
mix equal parts for similar taste
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but add it directly from frozen in the last 5 minutes to prevent overcooking and mushiness.
What if my rice isn't fully tender after simmering?
Add 1/4 cup more broth, cover, and continue cooking for 5 more minutes until rice is fluffy.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of broth to restore moisture.