There are some evenings when all you want is a meal that feels like a warm hug in a bowl. For us, that often means turning to cheesy rice recipes. They’re hearty, satisfying, and bring everyone to the table without any fuss. I’ve tried countless variations over the years, but this One-Pan Cheesy Chicken and Broccoli Rice is the one we come back to time and time again. I make this at least once a week – it’s become a family favourite.

What makes this particular cheesy rice dish so special is how the flavours and textures come together in a single pan. We’re not just stirring cheese into cooked rice here. Instead, we build a creamy, flavourful sauce from scratch, cook the rice right in it, and fold in tender chicken and vibrant broccoli. The whole thing is then topped with more cheese and baked until it’s golden and bubbling around the edges. It’s a complete meal that feels both wholesome and wonderfully indulgent.

This recipe is ideal for those busy weeknights when you need something nourishing on the table without a mountain of washing up. It’s the kind of food that appeals to both adults and children, thanks to its creamy texture and the familiar, comforting taste of melted cheddar. If you’re looking for reliable rice recipes that deliver on flavour every single time, I think you’re going to love this one.

Recipe Overview

This One-Pan Cheesy Chicken and Broccoli Rice is a complete meal baked to perfection. It features tender chunks of chicken and florets of broccoli nestled in a creamy, cheddar-infused rice, all cooked together for maximum flavour. I’ve found that using a good quality, sharp cheddar really makes a difference here, as its robust flavour stands up to the creamy sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Cheesy Rice Recipe

• Genuine Flavour: The taste is deeply savoury and rich. The sharp, nutty notes of the mature cheddar are balanced by the creamy sauce, savoury chicken stock, and a hint of garlic and onion. The broccoli adds a fresh, earthy counterpoint that cuts through the richness beautifully.
• Ready in Under an Hour: From chopping board to dinner table, this entire meal comes together in about 45 minutes, with most of that being hands-off oven time. It’s a genuine one-pan wonder.
• Flexible Recipe: You can easily adapt this to what you have on hand. Swap the chicken for leftover cooked turkey or ham. Use cauliflower or frozen peas instead of broccoli. A mix of cheeses like Gruyère and Red Leicester also works wonderfully. For another great one-pan idea, check out our Sticky Chicken Rice Bowls.
• Great for Weeknight Dinners: It’s the kind of all-in-one dish that saves the day when you’re short on time and energy. It reheats beautifully for lunch the next day, too.
• Family Tested: My kids absolutely devour this every time I make it. Even the fussiest eaters seem to love the combination of creamy rice and melted cheese, and it’s a great way to get some green vegetables in.

Cheesy Rice Recipes

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I recommend using a good block of mature cheddar cheese. Pre-grated cheese often contains anti-caking agents that can prevent it from melting as smoothly. Taking a couple of minutes to grate your own makes a huge difference to the creaminess of the sauce.

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g boneless, skinless chicken breasts, cut into 2-3cm cubes
• 200g long-grain white rice, uncooked
• 600ml hot chicken stock
• 200ml whole milk
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 300g broccoli florets, cut into small pieces
• 250g mature cheddar cheese, grated
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish, optional)

Sara’s Tip: Don’t rinse your rice before using it in this recipe. The starches on the outside of the grains help to thicken the sauce and make the final dish extra creamy.

How to Make Cheesy Chicken and Broccoli Rice

The process for this recipe is straightforward. We’ll start on the hob to build the flavours and finish in the oven to get that gloriously golden, melted cheese topping. Make sure you use a large, ovenproof skillet or a shallow casserole dish that can be used on the hob.

1. Preheat and Sauté: First, preheat your oven to 200°C (180°C fan). Heat the olive oil in your ovenproof skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Chicken: Add the chicken cubes to the skillet. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
3. Add Rice and Liquids: Stir in the uncooked long-grain rice, making sure to coat it in the oil and chicken juices. Cook for one minute. Pour in the hot chicken stock and the milk. Add the Dijon mustard and dried thyme, then give everything a good stir to combine.
4. Simmer: Bring the mixture to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the skillet with a lid, and let it cook for 15 minutes. Stir it once or twice during this time to prevent the rice from sticking to the bottom of the pan.
5. Incorporate Broccoli and Cheese: After 15 minutes, the rice should have absorbed most of the liquid. Remove the lid and stir in the broccoli florets and about two-thirds (around 170g) of the grated cheddar. I find that stirring gently but thoroughly ensures the cheese melts evenly into the sauce. Season with salt and pepper to your liking.
6. Bake to Perfection: Smooth the top of the rice mixture with the back of a spoon. Sprinkle the remaining grated cheese evenly over the surface. Transfer the skillet to the preheated oven and bake, uncovered, for 10-15 minutes, or until the cheese is melted, bubbling, and starting to turn golden brown.
7. Rest and Serve: Carefully remove the skillet from the oven. Let it rest for 5 minutes before serving. This allows the sauce to settle and thicken slightly. Garnish with fresh parsley, if you like, and serve hot.

Tips From My Kitchen

• Cheese Sauce Success: When you add the milk and stock, make sure they are warm or at room temperature. Adding cold liquids to a hot pan can sometimes cause dairy to split. When you stir in the cheese, do it off the direct heat to ensure it melts smoothly into a velvety sauce rather than becoming grainy.
• The Secret Step: Toasting the rice for a minute in step 3 is a small detail that adds a lovely, nutty depth of flavour to the dish. I learned that this simple technique, often used in risotto, makes a real difference in one-pan rice recipes. For a deeper dive into the science of a good cheese sauce, you can learn about creating a stable emulsion with a roux from sources like BBC Good Food.
• Make-Ahead: You can chop your onion, garlic, broccoli, and chicken ahead of time and store them in separate airtight containers in the fridge for up to 24 hours. You can also grate the cheese. This makes assembly on the day much quicker.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered dish in the oven at 180°C (160°C fan) until piping hot. You may want to add a splash of milk or stock when reheating to loosen the sauce.

What to Serve With Cheesy Chicken and Broccoli Rice

This is a hearty all-in-one meal, so it doesn’t need much on the side. However, if you want to round out the meal, here are a few suggestions that work beautifully:

• A Simple Green Salad: A crisp salad with a sharp vinaigrette dressing provides a fresh, acidic contrast that cuts through the richness of the cheesy rice.
• Crusty Garlic Bread: Ideal for mopping up every last bit of the creamy sauce from your plate.
• A Glass of White Wine: A dry, crisp white wine like a Sauvignon Blanc or a Pinot Grigio complements the creamy, cheesy flavours without overpowering them.

Frequently Asked Questions

Cheesy Chicken and Broccoli Rice Bake

A comforting one-pan meal featuring tender chicken, broccoli, and long-grain rice baked in a creamy cheddar cheese sauce until golden and bubbly.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 775

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g boneless skinless chicken breasts, cut into 2-3cm cubes
• 200 g long-grain white rice uncooked
• 600 ml hot chicken stock
• 200 ml whole milk
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 300 g broccoli florets cut into small pieces
• 250 g mature cheddar cheese grated
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley chopped (for garnish, optional)

Method

 

1. Preheat and Sauté: First, preheat your oven to 200°C (180°C fan). Heat the olive oil in your ovenproof skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Chicken: Add the chicken cubes to the skillet. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn't need to be cooked through at this stage.
3. Add Rice and Liquids: Stir in the uncooked long-grain rice, making sure to coat it in the oil and chicken juices. Cook for one minute. Pour in the hot chicken stock and the milk. Add the Dijon mustard and dried thyme, then give everything a good stir to combine.
4. Simmer: Bring the mixture to a gentle simmer. Once it's bubbling, reduce the heat to low, cover the skillet with a lid, and let it cook for 15 minutes. Stir it once or twice during this time to prevent the rice from sticking to the bottom of the pan.
5. Incorporate Broccoli and Cheese: After 15 minutes, the rice should have absorbed most of the liquid. Remove the lid and stir in the broccoli florets and about two-thirds (around 170g) of the grated cheddar. I find that stirring gently but thoroughly ensures the cheese melts evenly into the sauce. Season with salt and pepper to your liking.
6. Bake to Perfection: Smooth the top of the rice mixture with the back of a spoon. Sprinkle the remaining grated cheese evenly over the surface. Transfer the skillet to the preheated oven and bake, uncovered, for 10-15 minutes, or until the cheese is melted, bubbling, and starting to turn golden brown.
7. Rest and Serve: Carefully remove the skillet from the oven. Let it rest for 5 minutes before serving. This allows the sauce to settle and thicken slightly. Garnish with fresh parsley, if you like, and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheats well in the microwave or oven.

I really hope you give this cheesy rice recipe a try. It’s one of those dependable dishes that brings so much comfort and satisfaction with relatively little effort. It always gets compliments in our house, and I love seeing clean plates all around. If you do make it, please let me know how it turned out in the comments below. I love hearing from you! – Sara