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.
Nancy Salcido says
I made this tonight, YUM! My husband is on the keto diet and I'm his cook , so I'm always looking for new recipes. This is delish. I used Trader Joe's cauliflower rice so I did need to add additional broth. And because I did that I sprinkled a little more paprika and coriander, also used the whipped cream cheese. Great recipe Great flavor!
Roche Woodworth says
Hi Nancy! So happy you enjoyed the recipe!
Shayla Bentley says
LOVED this recipe! Followed the recipe exactly. The only thing I did differently was to cover the skillet when cooking my cauliflower/broccoli. Cooked up in 11 minutes! Topped with some hot sauce. Yum! Will repeat! None of my family even realized it was cauliflower and not rice. Thank you for a great recipe!
Roche Woodworth says
Hi Shayla! Thank you for the feedback - so happy your family enjoyed the recipe!:)
Missy says
Broccoli rice casserole is one of my daughter's faves, so I'm planning to make this tonight since she will be home to eat. I see it's 6 servings....is there a way you could possibly tdll me approximately how much one serving is? (1/2 c, 2/3 c, etc) Much appreciated!!
Roche Woodworth says
Hi Missy! A serving is approximately one cup- maybe even just a touch more. Hope your daughter enjoys the recipe!
Carol Zuegner says
This is a terrific dish. I like the taste very much and so easy to make. I used frozen cauliflower rice and the proportions still worked out fine.
Roche Woodworth says
Thank you so much for the feedback, Carol! Glad it turned out good!:)
Angie says
How would you adjust times and/or stock when using frozen cauliflower rice?
Roche Woodworth says
Hi Angie - I probably won’t worry about the time - but I might hold off on the stock until the very end, since the water content of the frozen cauliflower is hard to judge. Once you’ve added the cream cheese and things seem a little bit too “thick”, then I would add little by little of the stock until it’s got a nice saucy consistency.
Rona says
I didn’t do anything different and it came out perfect! Just took a little while longer to cook the broccoli to the desired tenderness. I love this recipe!
Roche Woodworth says
Thank you for the feedback, Rona - so glad you liked the recipe!:)
Janet says
This was a hit tonight!!! Just started Keto and I’m so making this again! Thank you so much. And like many others suggested I also added more spices. 😋
Roche Woodworth says
Thank you so much for the feedback Janet! We’re happy you enjoyed the recipe!:)
Afton says
Made this last night, and it was very good. I added shredded cheese in the mixture, some cayenne pepper and garlic powder, and then more shredded cheese on top.
Roche Woodworth says
Thank you so much for the great feedback Afton! We’re so happy you enjoyed the recipe - and more cheese is never a bad idea haha!
Amanda Morris says
This was amazing! I didn't have any Corriander, so I just left it out. It was super good! I will make it again!!!
Roche Woodworth says
Thanks for the feedback, Amanda! Glad you liked the recipe 🙂
Ellen says
Made this tonite! It was so good that I stood and ate it at the counter! I added more broth then what it called for and more spices, which I do with everything.. my bf loves flavor! Would rate 10 stars if I could! Bookmarked this page to make again!
Roche Woodworth says
Thank you so much for the great review, Ellen! So happy you enjoyed the recipe!
Victoria says
Very tasty and easy to make! I had leftover meat from a rotisserie chicken so I added it later, midway with the broccoli. I added extra onion powder and garlic powder but I think it could use a little more spice. Perhaps a dash of cayenne.
Roche Woodworth says
Hi Victoria! I tend to keep recipes simple, since people tend to have very personal "spice" preferences, so I encourage readers to spruce things up to their own tastes! I'm glad you liked it though, and thank you for the feedback!
Nichole says
This was a good recipe. I added a ton more seasonings, like someone else mentioned, but I tend to do that with any recipe. ☺️ I also added baby bella mushrooms. The meal was a huge hit with my family. Thank you!
Roche Woodworth says
Hi Nichole! Glad you liked it and was able to spruce it up to your family's taste:)
sandra says
I was looking for a quick and easy weeknight dinner and I can only say: this was amazing. I was positively surprised by the flavours, it was sooo good (and i actually cooked it pretty much just like in the recipe, which i usually don't do)!I will definitely cook this again. Overall a great recipe, keep up the great work!
Roche Woodworth says
Thank you so much for the great review, Sandra! This is one of our personal favorite easy weeknight dinners as well - even our two year old gets excited when we cook it haha! Have a great day!
Big t says
Not bad, I had to add to the spices to give some real flavor....lots garlic, chili power, parsley, mushroom powder, tummeric...was put of cumin...adjust to what u like! But overall Yum!!!
Roche Woodworth says
We like keeping things simple for the most part, and when we cook recipes from other bloggers we also tend to add or remove spices to adjust to our own taste! That's the great thing about cooking - using your creativity! Glad you found inspiration with this recipe and made it your own!
Majessah says
What’s the net carbs for the 1 serving size?
Shannon says
Ever tried this in the oven?
Katie says
How big is a serving? A cup?
Roche Woodworth says
Hi Katie! Yes, it's approximately a cup.