This Chicken Broccoli Cauliflower Rice is a cozy, from-scratch weeknight dinner made with simple, real ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Broccoli Cauliflower Rice
🕒 Ready In: ~30 minutes
👪 Serves: 6
🍽 Calories: ~270 calories per serving (estimated)
🥣 Main Ingredients: Chicken, broccoli, cauliflower rice, cheddar cheese
📖 Dietary Info: Naturally gluten-free; made with simple, real ingredients
👌 Difficulty: Easy - mix, simmer, and broil
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Tender chicken, broccoli florets, and cauliflower rice bake in a cheesy, creamy mixture that feels warm and comforting without being heavy. It's naturally gluten-free, packed with familiar flavors, and comes together with minimal prep, perfect for nights when you want something satisfying, wholesome, and easy.
If you enjoy this kind of simple, comforting dinner, you'll also love our Fiesta Lime Chicken, creamy Creamy Lemon Chicken, or veggie-forward Vegetable Lasagna, all quick, real-ingredient meals that fit perfectly into a weeknight rotation.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Chicken Broccoli Cauliflower Rice:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Broccoli Cauliflower Rice:
- Recipe Notes & Tips:
- How to Store
- Chicken Broccoli Cauliflower Rice FAQs:
- More Chicken Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Chicken Broccoli Cauliflower Rice
Why You'll Love This Chicken Broccoli Cauliflower Rice:
One-Pan Meal: Everything cooks in a single skillet, easy prep, easy cleanup.
Creamy & Cheesy: The combo of cream cheese and cheddar creates a rich, comforting texture without needing a roux.
Low-Carb Friendly: Cauliflower rice keeps it light and gluten-free without sacrificing flavor.
Balanced & Filling: Packed with protein, fiber, and veggies for a complete and satisfying meal.
Customizable: Easy to swap in other vegetables or use leftover chicken for a quicker version.
Key Ingredients:
- chicken Breast. Use boneless, skinless chicken breast, cut into bite-sized cubes. Chicken thighs can be used for a juicier option.
- cauliflower rice. Use fresh or frozen. If frozen, thaw slightly before cooking to prevent excess moisture.
- broccoli florets. Chop into small, bite-sized pieces for faster cooking and even distribution.
- chicken broth. Adds moisture and flavor. Use homemade chicken bone broth or store bought.
- cheddar cheese. Sharp cheddar gives the most flavor, but mild or a blend can be used.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use rotisserie chicken: Shredded rotisserie chicken works just as well as cooked chicken breast and cuts the prep time in half. Just fold it into the mixture before baking.
- Fresh or frozen cauliflower rice: Both work. Frozen cauliflower rice should be thawed and squeezed dry so the casserole doesn't turn watery. Fresh cauliflower rice gives a firmer texture.
- Swap the broccoli: Use chopped broccoli florets or mix in cauliflower florets for a slightly different texture. Frozen broccoli can be used too, just thaw and drain well before adding.
- Change the cheese: Cheddar gives the casserole its classic flavor, but Monterey Jack, Colby, or a cheddar blend also melt beautifully. Sharp cheddar creates the strongest flavor.
How to Make Chicken Broccoli Cauliflower Rice:
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the chicken, paprika, salt, and pepper, then stir to coat the pieces evenly. Cook uncovered for 5-10 minutes.
- Step 2: Add the onion and garlic to the skillet and cook for 1-2 minutes, stirring frequently, until fragrant.
- Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom.
- Step 4: Stir in the broccoli and cook until tender, about 5 minutes.
- Step 5: Add the cauliflower rice and continue cooking for another 5-10 minutes, stirring occasionally. Mix in the cream cheese and stir until fully melted and well combined.
- Step 6: Sprinkle the grated cheddar over the top and place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, golden, and bubbly. Remove and serve warm.
Recipe Notes & Tips:
- Cut Chicken Evenly: Dice chicken into uniform pieces to ensure it cooks evenly and quickly.
- Use Pre-Riced Cauliflower for Ease: Store-bought cauliflower rice (fresh or frozen) saves time. If using frozen, thaw and drain excess liquid before adding.
- Don't Overcook the Broccoli: Cook just until fork-tender to maintain a bit of bite and bright green color.
- Soften Cream Cheese First: Let the cream cheese sit at room temperature for a few minutes so it melts more easily into the dish.
- Broiler Tip: Use an oven-safe skillet if broiling the cheese. If your skillet isn't broiler-safe, transfer to a baking dish before adding the cheese and broiling.
- Make It Spicy: Add crushed red pepper flakes or a dash of hot sauce if you want a little kick.
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How to Store
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of broth if it seems dry.
Freezer: Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Stir well and reheat over medium-low heat until warmed through.
Chicken Broccoli Cauliflower Rice FAQs:
Cauliflower rice naturally releases moisture as it cooks, especially if it was frozen. To prevent a watery result, thaw frozen cauliflower rice completely and squeeze out the excess liquid before adding it. If the mixture is already thin, let it cook uncovered for a few extra minutes so the excess moisture can evaporate.
You can, but it should be thawed and dried first. Frozen broccoli contains extra water, which can thin the cheese mixture and keep the dish from becoming creamy.
Yes. It keeps well for 3-4 days in the refrigerator. Reheat gently with a splash of milk to loosen the sauce and restore the creaminess.
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Chicken Broccoli Cauliflower Rice
Ingredients
- 1 pound chicken breast, cubed
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3 garlic cloves, minced
- ½ cup chicken broth
- 3 cups cauliflower rice
- 3 cups broccoli florets
- 4 ounces cream cheese
- 1 cup cheddar cheese, shredded
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken, paprika, salt, and pepper, then stir to coat the pieces evenly. Cook uncovered for 5-10 minutes, or until the chicken is browned on all sides.
- Add the onion and garlic to the skillet and cook for 1-2 minutes, stirring frequently, until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to build flavor.
- Stir in the broccoli and cook until tender, about 5 minutes. Add the cauliflower rice and continue cooking for another 5-10 minutes, stirring occasionally, until most of the liquid has absorbed.
- Mix in the cream cheese and stir until fully melted and the mixture is creamy and well combined. Sprinkle the grated cheddar over the top and place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, golden, and bubbly. Remove and serve warm.
Video
Nutrition
Notes
- Cut Chicken Evenly: Dice chicken into uniform pieces to ensure it cooks evenly and quickly.
- Use Pre-Riced Cauliflower for Ease: Store-bought cauliflower rice (fresh or frozen) saves time. If using frozen, thaw and drain excess liquid before adding.
- Don't Overcook the Broccoli: Cook just until fork-tender to maintain a bit of bite and bright green color.
- Soften Cream Cheese First: Let the cream cheese sit at room temperature for a few minutes so it melts more easily into the dish.
- Broiler Tip: Use an oven-safe skillet if broiling the cheese. If your skillet isn't broiler-safe, transfer to a baking dish before adding the cheese and broiling.
- Make It Spicy: Add crushed red pepper flakes or a dash of hot sauce if you want a little kick.
Kae says
one of our favorite dinners!
Cara says
This smelled so good while it was cooking I could barely wait to taste it. It was so worth the wait. Very good!
JL says
Taste good and it’s easy!
Kathy says
Very good! Used frozen broccoli and frozen riced cauliflower (microwaved to tender). Instead of coriander (didn’t have on hand), used 1/2 t. garlic powder and 1 t. Italian herb seasoning. Very yum!! Will definitely be in our meal rotation!
Patricia says
Wondering if I can freeze this casserole. I used frozen rice/cauliflower and frozen broccoli.
Jen says
This was very good. Will make it again. I steamed both the cauliflower and broccoli in the microwave prior to to adding to soften them up a little ahead of time and I split the paprika between regular paprika and smoked paprika. Good recipe.Thanks.
Mikela says
This recipe is SUCH a good, healthy substitute for the classic chicken/rice/broccoli casseroles so many of us grew up with! (My mom used to make that casserole and it’s a major comfort food for me.)
Flash forward to me, grown up and on keto - and this tastes exactly the same. Truly not missing *anything*. I added cream of chicken soup instead of chicken broth, and roasted my broccoli before adding. Truly an excellent recipe!
Roché Woodworth says
Thank you so much for the lovely review! So happy you love the recipe, it one of our family favorites too!
Mina says
This was delicious! I did spice it up a bit with what I had handy: used buffalo flavored cream cheese, smoked seasoning salt, and fox point seasoning blend from penzy's spices and added a little shredded monterrey jack cheese after the cream cheese step.Thanks for sharing this tasty recipe, a great way to get my comfort food fix without all the starches and canned soup!
Wab says
So delicious!
Was wondering how it would be as a freezer meal? Anyone tried ?
Gail says
I used fresh broccoli, frozen cauliflower rice and smoked paprika. I also added crushed red pepper. Delicious.
Cheryl says
May I ask how how frozen riced cauliflower & frozen broccoli you used??? Thank You…
Anna says
We do it the same way - 3 cups of broccoli and one 12 oz bag of frozen cauliflower rice
Brenda Tuttle says
Delicious! Made with leftover chicken and frozen cauliflower rice.
We loved it!
Lindsay says
So yummy! Great flavor and way to make. All my picky kids ate it!
Bri says
Great recipe! I added crushed red pepper for some heat and fresh grated pecorino Romano to the mix for a little extra saltiness. And I transferred to a baking dish before broiling, and it was awesome. Will definitely be in the rotation.