Chicken and Rice Skillet with Broccoli
This chicken and rice skillet with broccoli is the best weeknight dinner. It’s packed with protein, veggies, and comforting flavor. The best part? It’s cooked all in one pan! No need to prep a side dish or spend your evening scrubbing pots and pans. Just a quick, wholesome meal the whole family will love.
Quick Look: Chicken & Rice Skillet with Broccoli
⏱️ Prep time: 10 min
🔥 Cook time: 20 min
🕒 Total time: 30 min
🧰 Equipment needed: Large deep skillet with lid
💡 Top tip: Use jasmine rice – it cooks in about 15 minutes, which lines up perfectly with the chicken and broccoli so nothing gets overcooked or mushy.
Why you will love this recipe
One-Pan: Everything cooks in a single skillet, which means minimal cleanup.
Nourishing – It’s a complete meal with protein from the chicken, fiber and vitamins from the broccoli, and satisfying carbs from the rice.
Customizable Add-Ins – You can easily mix in different veggies, switch up seasonings, or add a drizzle of your favorite sauce to make it your own.
Great for Leftovers – This meal reheats beautifully, making it perfect for lunch the next day.
READ MORE: About Lexi and Our Slice of Home
This is one of those recipes I could make every single week. Every member of my family enjoys it, and it’s so simple to cook! A friend of mine mentioned a similar recipe that her family of seven loves, and I immediately started testing different versions. I wanted it to include a vegetable so it could be a true all-in-one meal. After a few tries, I also realized how much a simple cream sauce would complement it perfectly.
Everything cooks in a single skillet, making cleanup a breeze and dinnertime stress-free. I’m always on the lookout for easy 30-minute meals, and this one absolutely delivers.
I like to use chicken thighs in this recipe because they stay tender and juicy throughout cooking. The rice turns out perfectly steamed, and the broccoli becomes tender and flavorful in every bite.
Ingredients and substitutions
For the chicken and rice skillet
- Chicken thighs: I prefer boneless, skinless thighs. You can swap for chicken breast if you prefer.
- Jasmine rice: I prefer this rice as the cook time matches what the chicken and broccoli need. If you switch the rice, just look at the cook time on the packaging and try to find one around 15-20 minutes.
- Chicken broth
- Yellow onion
- Broccoli: I recommend fresh, but you can use frozen. You can also swap for a frozen bag of mixed vegetables.
- Paprika, oregano, garlic powder, onion powder, salt and pepper
- Olive oil
For the honey mustard cream sauce:
- Plain Greek yogurt
- Honey
- Dijon Mustard
- Lemon juice
- Salt
- Water
How to make the chicken and rice skillet
Step 1: Toss chicken thighs in spices and sear on both sides. Remove from pan.
Step 2: Add in uncooked rice, onion, and olive oil. Sautee for about 2 minutes until crispy. Pour in remaining ingredients.
Step 3: Bring to a low simmer, cover and cook for about 15 minutes until the chicken thighs reach an internal temperature of 175 degrees.
Step 4: While the chicken is simmering, prepare the honey mustard cream sauce.
Step 5: Spoon into a bowl and drizzle on the honey mustard cream sauce.
FAQ
Yes! While I prefer boneless, skinless chicken thighs for their tenderness and flavor, chicken breasts will work too. Just keep an eye on them so they don’t dry out during cooking.
You can swap for frozen broccoli. You can also use frozen mixed vegetables for variety.
Any large, deep skillet with a lid will work.
More one pot meals
If you love this recipe, you will also love this Hamburger and Potato Soup or this delicious Homemade Hamburger Helper. Some more delicious one pot meals include this Jambalaya with Sausage and Shrimp or this Creamy Ground Beef and Noodle Soup.
Equipment needed
1 large saucepan with lid
How to store and reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a skillet and I recommend adding a splash of water or chicken broth so the rice and chicken don’t dry out.
Tips for Success
I recommend using Jasmine rice in this recipe: It only requires 15-minutes to cook which matches the other ingredients. It also holds its shape well and doesn’t become mushy.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Chicken and Rice Skillet with Broccoli
Equipment
Ingredients
Chicken and Rice Skillet with Broccoli
- 5 medium sized chicken thighs boneless, skinless
- 1 ½ cups jasmine rice or another long grain rice that only requires 15-20 minutes of cook time
- 2 ¼ cups chicken broth
- 1 yellow onion diced
- 1 head fresh broccoli stems removed and chopped into small florets
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
Honey Mustard Cream Sauce
- 1/2 cup plain Greek yogurt
- 1 tbsp. honey
- 2 tsp. Dijon Mustard
- 1 tsp. lemon juice
- 1 tablespoon water
- Pinch of salt
Instructions
- In a medium bowl, combine the paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix well and coat both sides of the chicken thighs with the seasoning blend.
- In a large skillet over medium heat, add 1 tablespoon of olive oil. Sear the chicken thighs on both sides, about 1½ minutes per side.
- Remove the chicken thighs from the skillet. Add the rice, diced onion, and 1 teaspoon of olive oil to the same pan. Sauté for about 1 minute.
- Pour in the chicken broth, return the chicken thighs to the skillet, and top with the chopped broccoli.
- Bring to a simmer, cover, and cook until the chicken thighs reach an internal temperature of 175°F. This usually takes about 15 minutes.
- Note: If you’re using a different type of rice, it may require more liquid. If all the broth has been absorbed but the rice is still not soft and tender, add an additional ¼ cup of chicken broth and cook for a few more minutes.
- While the rice is simmering, prepare the honey mustard cream sauce: combine plain Greek yogurt, Dijon mustard, lemon juice, honey, water, and salt. Mix until well combined1/2 cup plain Greek yogurt, 1 tbsp. honey, 2 tsp. Dijon Mustard, 1 tsp. lemon juice, 1 tablespoon water, Pinch of salt
- Spoon the chicken and rice skillet into a bowl. Drizzle the cream sauce over it. Enjoy!
The sauce is so good!
Delicious! I love that it’s a one pot meal. Perfect for an easy dinner.