If you’re craving a wholesome, cheesy, gluten‑free meal that’s easy to make and packed with flavor, you’re going to love this cast iron skillet dinner. We start by searing chicken to lock in juiciness, then layer it with fluffy rice, tender broccoli and gooey cheese before baking it all together until golden and bubbly. It’s a cozy weeknight winner that’s simple enough to become a family favorite.
🛒 Ingredients (Serves 4–6)
-
1 ½ – 2 lbs boneless, skinless chicken breasts
-
2 cups uncooked long‑grain white rice (or jasmine/basmati)
-
3 cups broccoli florets (fresh or frozen)
-
2 cups shredded cheddar cheese (or your favorite melting cheese)
-
3 cups gluten‑free chicken broth
-
2–3 Tbsp olive oil
-
1 tsp garlic powder
-
½ tsp onion powder
-
Salt & pepper to taste
-
Optional: paprika or Italian seasoning for extra flavor
🍳 Kitchen Tools That Make It Easy
-
Lodge Chef Collection Cast Iron Skillet – Great all‑around skillet for searing and baking.
-
Mingle & Co. 10‑Inch Pre‑Seasoned Cast Iron Skillet – A more budget‑friendly cast iron option.
-
Lodge Cook It All (Cast Iron Casserole) – If you prefer a larger dish for baking and serving.
-
Victoria Cast Iron Skillet or King Kooker Pre‑Seasoned Cast Iron Skillet – More good cast iron choices for this recipe.
Cast iron is perfect here because it sears beautifully on the stovetop and goes straight into the oven without missing a beat.
👩🍳 Step‑by‑Step Instructions
1. Preheat the oven.
Preheat your oven to 375°F (190°C).
2. Prep the chicken.
Pat chicken breasts dry and season all over with salt, pepper, garlic powder, and onion powder.
3. Sear the chicken.
Heat your cast iron skillet over medium‑high heat and add the olive oil. Once shimmering, add the chicken breasts and sear 2–3 minutes per side until golden. They don’t need to be cooked through — just browned.
4. Add rice & broth.
Remove chicken and set aside briefly. Add uncooked rice to the skillet and pour in the gluten‑free chicken broth. Stir once to level everything out.
5. Add broccoli & chicken.
Nestle broccoli on top of the rice, then place the seared chicken breasts over the top.
6. Bake.
Cover the skillet with a lid or foil and bake for 25–30 minutes, until rice is nearly tender and the chicken is cooked through (internal temp 165°F).
7. Add cheese.
Remove from oven, sprinkle the shredded cheese over the top, then return to the oven uncovered for another 5–10 minutes until the cheese is melty and golden.
8. Rest & serve.
Let the skillet cool for a few minutes, then dig in! This dish goes great with a simple salad or a squeeze of lemon for brightness.
✨ Tips for Success
-
Rice Tip: Use a long grain like jasmine or basmati — it absorbs flavor beautifully.
-
Cheese Swap: Try a blend of cheddar and mozzarella for extra gooeyness.
-
Make‑Ahead: Assemble everything (minus the cheese) the night before and bake when you’re ready.
-
Add‑Ins: Mushrooms, bell peppers, or diced onions are great sneaky veggies.