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Healthy Chicken Broccoli Rice Skillet - A Fast, Flavorful One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (or use thighs for extra juiciness)
  • 1 tablespoon olive oil (plus 1 teaspoon if needed)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed until water runs clear
  • 2 cups low-sodium chicken broth
  • 3 cups broccoli florets, cut into bite-size pieces
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • 2 tablespoons grated Parmesan or nutritional yeast (optional, for finishing)
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Prep the ingredients: Cut the chicken, chop the onion, mince the garlic, and rinse the rice. Pat the chicken dry with paper towels and season with 1/2 teaspoon salt, black pepper, paprika, and thyme.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook for 4–6 minutes, stirring once or twice, until lightly browned and mostly cooked through. Transfer to a plate. Don’t wipe the pan.
  3. Sauté the aromatics: If the pan looks dry, add 1 teaspoon oil. Reduce heat to medium. Add the onion with a pinch of salt and cook 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
  4. Toast the rice: Add the rinsed, drained rice to the pan. Stir for 1–2 minutes to coat it in the oil and aromatics. This step keeps the grains separate and boosts flavor.
  5. Add the liquid: Pour in the chicken broth and bring to a gentle boil. Scrape up any browned bits from the bottom of the pan with a wooden spoon for extra flavor.
  6. Simmer: Lower heat to a steady simmer. Cover and cook for 10 minutes.
  7. Add broccoli and chicken: Uncover, scatter the broccoli and the seared chicken (plus any juices) over the rice. Sprinkle the remaining 1/2 teaspoon salt. Do not stir deep into the rice; just spread evenly on top.
  8. Steam to finish: Cover again and cook 6–8 more minutes, until the rice is tender, most liquid is absorbed, and the broccoli is crisp-tender. If the rice needs more time, add 2–3 tablespoons water, cover, and cook 2–3 minutes more.
  9. Brighten and finish: Turn off the heat. Stir in lemon juice. Taste and adjust salt and pepper. Fold in Parmesan or nutritional yeast, if using. Add a pinch of red pepper flakes for heat.
  10. Rest and serve: Let the skillet stand, covered, for 3 minutes. Fluff the rice, then serve warm with extra lemon wedges.