One Pan Cheesy Chicken & Broccoli

I’ve been trying to make a lowcarb version of broccoli cheese rice for a while now.

I’ve made a baked version before in a casserole dish, but it didn’t turn out that great. It was too dry and not nearly cheesy enough. The cauliflower rice wasn’t the problem, so I knew I was on to something–I just needed to nail the consistency of everything in between the broccoli, chicken and “rice.”

I made this stovetop version this weekend and I have to say—I think I nailed it. The broccoli was tender-crisp, the sauce was smooth and cheesy, and I didn’t once think about the dish lacking actual rice. This is one recipe I’ll have to keep in the dinner rotation.

I think would helped everything gel so well together was the addition of a little chicken broth (to make it not dry) and cream cheese to slightly thicken it up. I used fresh grated cheddar cheese and some parmesan to beef up the cheesiness. More cheese is better, in my opinion. I bet this would also be good with some mozzarella or some gouda. I love me a good gouda cheese.

I seasoned the chicken simply: salt, pepper, garlic & onion powder, and paprika. You don’t need to overdo it. The chicken isn’t even the best part of the dish, anyway. Some other pro-tips: make sure to use fresh broccoli; frozen broccoli would end up too mushy. Plus, I’m pretty sure buying two heads of fresh broccoli is cheaper than the frozen variety. Also: use a cast-iron or other ovenproof skillet. That way you can pop it under the broiler to melt the cheese into a gooey delight.

The best part of this keto version of cheesy broccoli rice is that it’s all made in one pan. Cleanup is a breeze. I’ll take a one-pan version of dinner ANY day.

Enjoy!

One Pan Cheesy Chicken & Broccoli

• Servings: 4
• Time: 25 mins
• Difficulty: Easy
• Print

A skillet dinner made easy (and low carb) with tons of cheese, chicken, broccoli and cauliflower rice.

Ingredients

• 1 lb. chicken breast, cut into chunks
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. paprika
• salt & pepper
• 1 TBS. olive oil
• 2 heads broccoli, cut into florets
• 1 (12 oz) package cauliflower rice (if using frozen, heat up first in the microwave)
• 3/4 cup chicken broth
• 4 oz. cream cheese
• 1/2 cup cheddar cheese, shredded
• 1/2 cup parmesan cheese, shredded

Directions

1. Season chicken with salt, pepper, garlic powder, onion powder and paprika. Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-6 minutes.
2. Add broccoli and cauliflower rice. Stir and cook for about 1 minute and then add chicken broth. Let mixture simmer for about 3-4 minutes before adding cream cheese and half of the cheddar and parmesan. Stir and cook for another 2-3 minutes.
3. Top pan with remaining cheese and place under a broiler for 2-3 minutes or until cheese is melted. Serve.

Step-By-Step Instructions

Season chicken with salt, pepper, garlic powder, onion powder and paprika. Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-6 minutes.

Add broccoli and cauliflower rice. Stir and cook for about 1 minute and then add chicken broth. Let mixture simmer for about 3-4 minutes before adding cream cheese and half of the cheddar and parmesan. Stir and cook for another 2-3 minutes.

Top pan with remaining cheese and place under a broiler for 2-3 minutes or until cheese is melted. Serve.