Vegan Cheesy Chicken and Rice Skillet
This one-pan vegan chicken and rice casserole packs creamy, cheesy comfort with tender broccoli and plant-based chicken. It's bubbly, garlicky goodness that tastes like a hug—perfect for cozy nights when you crave something hearty and satisfying.
Servings 6 servings
Calories 496kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons vegan butter
- 1 cup chopped onion chopped
- 3 teaspoons minced garlic (approximately 3 cloves)
- 1 ½ cups long-grain white rice , uncooked (basmatti or jasmine works great)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 3 cups vegetable broth
- 1 cup oat milk (plain, not vanill)
- 4 cups small broccoli florets
- 1 ½ cups vegan mozzarella cheese shreds , divided
- 10 oz Beyond Chicken Tenders
Instructions
- Preheat the oven: Heat to 375°F (190°C). Use a large oven-safe skillet (like an Always Pan or cast iron skillet) if you have one; otherwise, a regular large skillet works and you can transfer to a greased 9x13 baking dish later.
- Sauté the base: In your skillet over medium heat, melt the olive oil and vegan butter. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.1 tablespoon olive oil, 2 tablespoons vegan butter, 1 cup chopped onion, 3 teaspoons minced garlic
- Add rice: Stir in the uncooked rice, garlic powder, and smoked paprika (if using), salt, and pepper. Toast the rice for 1-2 minutes. Pour in the vegetable broth and plant milk.1 ½ cups long-grain white rice, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, 3 cups vegetable broth, 1 cup oat milk
- Add broccoli and cheese: Stir in the broccoli florets and 1 cup of vegan cheese. Bring to a simmer.4 cups small broccoli florets, 1 ½ cups vegan mozzarella cheese shreds
- Top with chicken and more cheese: Place vegan chicken pieces on top and sprinkle with remaining 1/2 cup of vegan cheese shreds. If using an oven-safe skillet, cover (with a lid if it has one, otherwise use foil). If transferring to a casserole dish, pour everything into a greased baking dish, top with cheese, and cover with foil.10 oz Beyond Chicken Tenders
- Bake: Place in the oven and bake covered for 20-25 minutes. Uncover and bake for another 10 minutes until the rice is tender, the liquid is mostly absorbed, the broccoli is soft, and the top is bubbly and golden.
- Rest and serve: Let it rest for 5 minutes (the rice will continue absorbing liquid). Garnish with parsley if desired, and serve hot (but not too hot!).
Notes
Tips
- The breaded tenders will get a bit softer in the casserole (like classic chicken and rice), but they hold up well and add crunch if some pieces stay on top.
- For extra creaminess, stir in 2-3 tbsp vegan cream cheese or sour cream before baking.
- If the rice needs more time, add a splash of broth and cover again for 5-10 minutes.
- Leftovers reheat beautifully in the microwave or oven—add a bit of plant milk to keep it creamy.
Nutrition
Calories: 496kcal | Carbohydrates: 68g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1085mg | Potassium: 400mg | Fiber: 5g | Sugar: 7g | Vitamin A: 804IU | Vitamin C: 57mg | Calcium: 151mg | Iron: 3mg
