Healthier Chicken Broccoli Rice Casserole

Healthy chicken broccoli rice casserole served up in a skillet.

Healthier Chicken Broccoli Rice Casserole

Healthier Chicken Broccoli Rice Casserole without canned soup is the ultimate one-skillet dinner you’ll actually want to make! It’s rich, cheesy, and full of veggies.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 569kcal

Equipment

Cooking skillet

Ingredients

1 tablespoon olive oil
1 ½ pounds chicken breasts cut into 1-inch cubes
2 tablespoons unsalted butter
½ medium yellow onion diced
3 cloves garlic minced
1 ½ cups uncooked basmati jasmine rice or long-grain white rice
3.5 cups chicken broth
1 teaspoon salt divided, plus more to taste
½ teaspoon black pepper divided, plus more to taste
1 teaspoon paprika
1 teaspoon garlic powder
12 ounces broccoli florets about 3 cups
1 teaspoon Dijon mustard
½ cup plain nonfat Greek yogurt
1½ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
⅓ cup additional shredded cheddar cheese for topping
Fresh parsley chopped, for garnish (optional)

Instructions

Cook the chicken. Heat the olive oil in a large, deep skillet over medium heat. Add the chicken and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook for 3–4 minutes, stirring occasionally, until the chicken is browned on the outside but not cooked through.
Sauté the aromatics. Add the butter, diced onion, and garlic. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and the garlic is fragrant.
Add the rice and seasonings. Stir in the uncooked, washed rice, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, paprika, and garlic powder until everything is well combined.
Cook the rice. Pour in the chicken broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and gently simmer for 8 minutes.
Add the broccoli. Stir in the broccoli florets, cover, and continue cooking for 8–10 minutes, or until the rice is tender, the liquid has been absorbed, and the broccoli is tender-crisp. If the rice needs a little more time, cover and continue cooking for a few additional minutes.
Make it creamy. Reduce the heat to low. Stir in the Dijon mustard, Greek yogurt, 1½ cups shredded cheddar, and Parmesan until the cheese is melted and the mixture is creamy.
Finish with cheese. Sprinkle the additional ⅓ cup cheddar evenly over the top. Cover the skillet for 1–2 minutes, or until the cheese is melted.
Serve. Garnish with fresh parsley, if desired, and serve warm.

Notes

Lower the heat before adding the Greek yogurt and cheese to prevent the yogurt from curdling.
If the rice is still firm, add a splash of chicken broth, cover, and continue to cook until tender.
Keep the skillet covered while the rice cooks to trap the steam and help it cook evenly.

Nutrition