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.
Jodi Hill says
So Good! I forgot I didn't have broccoli so I subbed with diced zucchini and green bean, but yeah, sounds weird but it was still great! Can't wait for the broccoli version~
Tina says
Can you just cut the cauliflower in florets instead of doing the rice?
Roberta says
Added zucchini. Loved this! Huge hit with family! Very easy!
Carlee says
Is this 273 calories per serving?
Jae says
I forgot to rate the recipe. This was absolutely delicious.
Jae says
I just made this tonight. It was delicious. I just wanted to know what is one serving size?
Rebecca says
That’s what I was wondering too!
Jessica says
Just got finished eating. It was a hit!
Terry says
I can not find any where how much rice to use! Recipe sounds great, but do it without the rice amoun. Instant or regular? Pre cooked? Help!
Roché Woodworth says
Hi Terry, sorry about the delay. As the recipe card states - you need 3 cups cauliflower rice for this recipe. Hope that clears things up.
Robbin says
Substituted crayfish tails for chicken! Very filling and delish.
Roche Woodworth says
Awesome idea! Glad you enjoyed the recipe, Robbin!
Vikki says
This is a keeper! Husband approved. Great way to use left over chicken.I used a few shortcuts, frozen broccoli florets blanched and drained, frozen rice cauliflower too. I used Hungarian paprika and the coriander. I put under broiler to get that cheesy crust. This came out so tasty. Next time I will add mushrooms. This is a great quick week night meal with leftovers for lunch.
Roche Woodworth says
Glad you liked the recipe! Thanks so much for the feedback, Vikki!
Elizabeth says
Are the nutrition facts on one serving or the whole thing? How many calories and carbs is one serving?
Roche Woodworth says
The nutrition facts stated on the recipe card are per serving:)
Jessica says
Absolutely amazing!! Going keto is hard, but with recipes like this it almost feels easy 🤗!
I'm currently making this for the third time, it's a favorite and staying in the rotation for sure!
PS, I always double it to get lots of leftovers 😏
Joni says
This is delicious and easy. I lowered the carbs by using onion powder instead of a real onion. I’m sure it’s better with. Thank you for the recipe!
Roche Woodworth says
Hi Joni, thank you for the feedback - so happy you enjoyed the recipe. And good call with using onion powder to lower the carb count:)
Sierra says
Hi this looks super yummy! Can I make it without the cream cheese?
Roche Woodworth says
Hi Sierra! Well, I mean you “can” make it without the cream cheese - but that would yield a completely different end product. In my opinion the cream cheese is a very important part of the yum factor for this recipe. If you make it without cream cheese, let me know how it turned out for you:)
Mary says
A winner!
Roche Woodworth says
Thanks for the feedback, Mary!