A one-pan meal with tender chicken, crisp broccoli, and fluffy rice cooked in a creamy, cheesy sauce.

1 tablespoon olive oil

2 chicken breasts, diced

2 cups broccoli florets

1 cup long-grain rice

2 1/2 cups chicken broth

1 cup shredded cheddar cheese

1/2 cup milk

Salt and pepper to taste

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Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 6-8 minutes, or until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add broccoli and cook for 3-4 minutes, until slightly tender.
Add rice to the skillet, followed by the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until rice is cooked and most of the liquid is absorbed.
Stir in milk and shredded cheddar cheese, cooking until the cheese has melted and the sauce becomes creamy.
Add the cooked chicken back into the skillet, and stir everything together. Season with salt and pepper to taste.
Serve warm, garnished with additional cheese if desired.

For a lower-carb version, substitute rice with cauliflower rice or increase the amount of broccoli and chicken.

If using brown rice, adjust cooking time and liquid by adding 1/2 cup more chicken broth and extend cooking by 10-15 minutes.

Frozen broccoli can be used, just make sure to thaw and drain excess water before cooking.

Feel free to use other types of cheese like mozzarella, Monterey Jack, or a cheese blend for variety.