My kids love this easy dinner. The flavors go so well together. It’s such a comforting casserole-type meal, but so much easier because it’s made in a skillet.
I suggest using fresh broccoli for this recipe, but if you want to use frozen, cook it separately and stir it in at the end. Putting the frozen broccoli in will be an issue for the instructed cooking time.
The little bit of cream cheese in this recipe is just the right amount to give a creamy tone and brings everything together. And, for those of you who need gluten-free recipes, as long as the chicken bullion or broth you use is gluten-free, this is a gluten-free dinner recipe.
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Step-by-step pictures for how to make Cheesy Chicken, Broccoli and Rice Skillet
Frequently Asked Questions for making Cheesy Chicken, Broccoli and Rice Skillet
What type of rice is best to Use in a skillet Recipe?
I prefer to use long-grain rice in skillet recipes. This recipe is written to use long-grain rice. Jasmine would work fine if you don’t have long-grain.
Can I use pre-cooked or Rotisserie Chicken in this recipe?
Yes, absolutely. You would just add it in when you add the rice and chicken broth.
Are there any other veggies I could sub for the broccoli?
The trick with this recipe is making sure that the vegetable would have a similar cook time. Zucchini and cauliflower could both be subbed easily in this recipe.
If I don’t have ground mustard can I use a little regular mustard?
Ground mustard is the best choice, but if you don’t have any, a 1/2 tsp of Dijon mustard or regular yellow mustard can be substituted.
How many people can this skillet serve?
This skillet feeds my family of seven. I usually serve it with a side of fruit and rolls or garlic bread. If you are serving it without any sides, it will more likely serve 5 or 6.
cook’s Tools:
Delicious Chicken Dinners
- 3 tbsp butter
- ½ cup diced onion
- 1 lb chicken breast, cut into 1-inch pieces
- ⅛ tsp pepper
- ⅛ tsp salt
- 1 cup long-grain rice
- 2 tsp chicken bullion
- ⅛ tsp ground mustard
- 2¼ cups water (*If preferred you can use 2 cups chicken stock or broth in place of 2 cups of water and the two tsp chicken bullion. You will still need to add the ¼ cup water.)
- 3 cups broccoli pieces, 1-inch size or smaller
- 1 cup carrots, diced small
- 2½ ounces cream cheese, cut into small pieces (approx. ¼ cup)
- 2-3 tbsp milk
- 1 cup shredded cheddar or Colby jack cheese
- In a large skillet that has a lid, sauté the butter, chicken, onion, pepper, and salt over medium-high heat until the chicken is white on all sides and the onion is translucent.
- Next, add the rice, chicken bullion, ground mustard, and water. Stir to combine. Bring to a boil, and then reduce heat to a simmer. Put the lid on and cook for 10 minutes.
- After 10 minutes, remove the lid and stir in the broccoli and carrot pieces. Return the lid and cook for an additional 10-15 minutes (do not remove the lid during this time), or until broccoli is tender and rice is done.
- Remove from heat and stir in the cream cheese and 2 tbsp of milk. Stir until cream cheese is evenly dispersed....you may need to add a third tbsp of milk.
- Once the cream cheese is stirred in, sprinkle with the cheese. Put the lid back on and allow to sit for 3-5 minutes or until cheese is melted.
- Serve and Enjoy!
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I found your website when I googled, “do I need to blanch shredded zucchini to freeze it.” (Thanks for that post, BTW.) I started looking at your recipes and found many I want to try! I made this tonight and it was great. I love that it’s a one-pot version of chicken broccoli casserole. I can’t wait to try more of your recipes!
Yay! So glad you found me Beth, so glad you liked the chicken broccoli skillet, I am all about finding the fastest/tastiest way to make dinner. 🙂