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One-pot White Cheddar Broccoli, Chicken & Rice and it is the most creamy and delicious one-pot dinner that you are going to make! I love making this dinner during the week because it requires only a few simple ingredients that I usually have on hand, so whipping this up during a busy week- night is as easy as it’s going to get around here. Not to mention, my young boys absolutely love this one, so it’s a win-win for all!
I don’t know about you but when the season changes from summer to fall I always get in a cooking rut for a couple of weeks. This is when I really like to turn to my tried and true one-pot dinners to get me through my cooking rut. Most of the time my one-pot dinners are creamy and filling and satisfying and they hit the spot every time, and the best part is they usually take under 30 minutes and clean up is pretty quick.
Let’s stay connected
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more 20 minute dinners?
If you are a busy mom, a college student, or someone who just really appreciates a good 20 Minute Dinner, I have so many delicious ones on my site that you need to check out; down below I will list a few of my personal favs:
- Lemon & Boursin Pasta
- One-Skillet Steal & Peppers
- Creamy Lemon & Spinach Tortellini
- French Onion Pasta
- Crispy Sticky Beef and Broccoli
- Fried Sausage & Pepper Orzo Bake
- Shrimp Fried Rice
- Chicken Thighs with Jalapeno Popper Creamed Corn
Ingredients
Here is a quick overview of the ingredients you’ll need to make my White Cheddar Broccoli, Chicken & Rice. For the exact detailed measurements and ingredients, scroll to the bottom to review my recipe card.
- Butter
- Olive oil
- Garlic
- Chicken breasts: make sure to cube them into bite sizes pieces.
- Chicken stock: I use a salted stock in this recipe, so if you are using an unsalted stock, you will likely need to add a little extra salt to the dish while cooking. You can also use a vegetable stock in place of chicken if thats your preferance.
- Heavy cream: only 33% here! The fuller fat, the better.
- Jasmine rice: feel free to use whatever type of rice you like here! Brown, basmati, anything goes.
- White cheddar cheese: My favourite is the Armstrong white cheddar for this recipe, it’s the perfect mild yet flavourful cheese for this recipe (in my opinion). If you don’t have white cheddar on hand, feel free to use any other cheeses you like: marble, mozzarella, provolone, havarti, etc.
- Broccoli
- Lots of spices: (outlined below)
Reasons why you’ll love this recipe
Made all in one pot: Yes, one pot! This recipe could not be any easier and the best part about it is you only need to use and clean up one big pot!
Ready in about 20 minutes: I love making this recipe because it comes together in under 20 minutes, so it’s perfect when you want something delicious and quick! Not to mention it’s kid-approved, so that is a big win-win in our house.
Filling & satisfying: This dish has it all! It’s comforting, super cheesey, and very easy to make.
The leftovers taste great: I love when I have a little bit of this dish left over because I know I’m going to enjoy it for lunch the next day. Pop it in the microwave for 60 seconds or heat it up on your stovetop and enjoy. I also love adding tons of hot sauce on top the next day, so if you love hot sauce, make sure you try it!
My tips before getting started
- I recommend starting this recipe by chopping all of your ingredients before getting started. This recipe comes together really quickly, so having everything prepped and ready to go will make things go much easier and faster.
- Make sure to brown the chicken before adding your garlic and onions to the pan. I find if I add the onions and garlic when I fry the chicken it tends to burn, so I like to add the garlic and onions after the chicken has a nice brown on all sides.
- The reason I don’t add the broccoli in at the same time as I add the chicken stock is because I find that the broccoli gets way too soft while the rice is cooking. So, typically what I do is when I can see that the rice will need another five minutes or so to cook, that’s when I’ll add the broccoli, white cheddar, and heavy cream. *If you like a more soft broccoli/veggie in your dish, you can add your broccoli in at the same time you add your chicken stock to the pan.
- I like to set aside a little bit of chicken stock (maybe 1/4 cup) just in case at the end it looks like it needs a little bit more liquid just to finish cooking. Depending on the size of your chicken breasts, the stock amount will vary slightly for everyone, so just keep an eye on your rice.
Substitutions & FAQ’s
Is this dish freezer friendly?
I wouldn’t recommend freezing this one as it will become too dry when frozen/re-heating.
Can I use a vegetable stock instead of chicken stock? You bet, this dish will taste good with both chicken and veggie stock. In fact, sometimes I do half chicken and half veggie. Really living life on the edge these days.
Can I add other veggies to this dish? Oh yes, especially if you need to clean out your fridge! I just recommend chopping everything in similar sized pieces so you get an even cook.
What can I serve on the side of my White Cheddar Broccoli Chicken & Rice? Usually I do a big leafy green salad or some crispy garlic toast.
Storing & reheating
Store this dish in a tupperware or glass container for up to 3 days.
For reheating: add to your microwave for 60 seconds or to your stovetop in a small saucepan; add a splash of water, cover, and simmer on low for 2-3 minutes, stirring often.
Watch the recipe video
Watch the recipe video on Instagram
White Cheddar Broccoli Chicken & Rice
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, chopped fine
- 2 large chicken breasts, chopped
- 1 small yellow onion, chopped
- 4 cups broccoli, roughly chopped
- 1.5 cups jasmine rice
- 2.5 cups white cheddar, shredded
- 4 cups chicken stock
- 1/3 cup heavy cream
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsely
- 1/4 tsp ground mustard
- 1/4 tsp smoked paprika
- 1/8 tsp nutmeg
Instructions
- Begin by chopping your chicken breasts into bite sized pieces. Set aside.
- Chop your onion, garlic and broccoli. Set aside.
- In a small bowl, add your spices and mix together. Set aside.
- To a large pan set to medium heat, add your butter and olive oil. Once heated, add your chicken breasts and spices and sauté for 3-5 minutes, just until the chicken begins to brown.
- Add your onion and garlic and sauté for another 2-3 minutes, just until the onions are softened.
- Reduce heat to low and add your rice and chicken stock. Cover with a lid and simmer for 8-10 minutes, or until the stock is almost absorbed.(you can add your broccoli in the same time as your rice and stock if you want it really soft).
- When the rice has another 3 minutes or so to cook add your broccoli, shredded cheese, and heavy cream. Simmer for the last 3 minutes or until the stock is absorbed, the broccoli has softened and the cheese has been melted.
- Dish up right away and be sure to sprinkle on lots of fresh cracked pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy, definitely quick and so delicious. The best part is that you don’t have to follow the recipe to a tee to get a great outcome. I watched the video twice and went for it. Love that I had all the ingredients as well. Thanks!
Hi Andy, that is so awesome, and I agree! So glad it worked out for you.
Definitely yummy, but I think Iโll double up on the seasonings next time. It came out pretty bland when I followed the recipe. I love my seasonings though!
Fair enough! Ya whatever works for you – just season that baby up!
Another delish dish! I used sharp white cheddar, so next time Iโd probably use half cheddar and half mozzarella to mellow it. I did notice it took me almost double the amount of cooking time, even with a large cast iron skillet.
Nevertheless, a hit!
Your recipes are amazing. Thank you for helping those of us who donโt love to cook by making easy, delicious , and fun recipes to follow.
Hi Lisa! You are so kind. Thank you for being here! xo
So easy and delicious. Took twice the cook time for the rice, but I used regular ole long grain rice. Would probably use 3 cups of broth next timeโฆotherwise this dish was a hit in my house. Thank you Sammy for another amazing recipe โค๏ธ.
Made this tonight & loved it! My husbands loves meals like this, especially when he can eat them out of a bowl. A couple changes: I cooked full chicken breasts separately and then sliced them and added to the final pan before serving (just a personal preference). I also used a ton of cheese – no such as too much cheese! We will definitely be making this again but will likely cut the amount of rice in half. We have at least 3 servings of leftovers.