One Pot Cheesy Chicken and Rice is our GO TO simple weeknight meal the entire family loves. Cheesy Chicken and Broccoli is comfort food with none of the fuss. Creamy, easy, quick, and delicious!
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5 from 11 votes

Cheesy Chicken and Broccoli Recipe

One Pot Cheesy Chicken and Rice is our GO TO simple weeknight meal the entire family loves. Cheesy Chicken and Broccoli is comfort food with none of the fuss. Creamy, easy, quick, and delicious!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: cheesy chicken and rice, chicken and broccoli, one pot chicken and rice recipe
Servings: 4
Calories: 467kcal
Author: Becky Hardin - Easy Chicken Recipes

Ingredients

  • 2 large boneless skinless chicken breasts cut in half lengthwise (butterflied)
  • salt and pepper
  • 2 tablespoons salted butter
  • 10 ounces (1 can) Condensed Cream of Chicken Soup
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 3/4 cups uncooked instant white rice
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 4 ounces velveeta cheese

Instructions

  • Season the chicken liberally on both sides with salt and pepper.
  • Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
  • Remove the chicken and place on a foil tented plate to keep warm.
  • Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
  • Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
  • Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
  • Serve and enjoy!

Video

Nutrition

Calories: 467kcal | Carbohydrates: 42g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 1469mg | Potassium: 777mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16.4% | Vitamin C: 48.3% | Calcium: 20.8% | Iron: 22.1%