Cheesy Chicken and Broccoli Skillet
This easy, cheesy chicken and broccoli skillet comes together in 30 minutes with ground chicken, broccoli florets, and leftover rice topped with melted cheese.
Quick and comforting, this skillet combines creamy cheese, earthy broccoli, and tender chicken. It's a familiar yet elevated dish that feels like a rustic Italian-American take on a hearty classic. The balance of spice, umami, and meltiness makes it a reliable weeknight winner, perfect for using up leftover rice.

Instructions
- 1
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves; cook, stirring occasionally, for 5-7 minutes or until the onion softens.
- 2
Increase the heat to medium-high and add 1 pound ground chicken (or ground turkey). Cook the chicken until no longer pink, breaking it up as you cook. Add 1 1/2 teaspoons kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon paprika, and 1/4 – 1/2 teaspoons red chili flakes to the skillet. Stir in 1 cup precooked rice (leftover works great) and 3 cups frozen broccoli florets, roughly chopped into bite-sized pieces. Add 1 cup chicken broth; stir to combine, then bring the mixture up to a boil. Cover and reduce the heat to low; cook for 10 minutes or until the rice is tender.
- 3
Stir in 1/3 cup sour cream or Greek yogurt (optional) until combined. Season more with salt if desired.
- 4
Top with 1 cup shredded cheddar cheese and cover until melted, about 2 minutes.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Savor the layers of creamy, savory flavors as they wrap around your fork, reminding you that simple cooking can be incredibly warming and satisfying.


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