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Easy Chicken Drumsticks Broccoli

Category: Satisfying Main Dishes for Every Occasion

You’ll throw together plump chicken drumsticks, melty cheese rice, and broccoli florets into one pan that can go right in the oven. Brown the drumsticks first with tasty spices like garlic, thyme, adobo, and paprika so the outsides get nice and crispy. Rice and broccoli go underneath and on top, soaking up those flavors as everything bakes. A dab of butter makes it extra rich while it all gets golden and tender in the oven. Let it chill for a bit, then fluff the rice before serving. Top with green herbs if you want. You end up with a laid-back dinner that’s loaded with good stuff and feels nice and cozy.

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Barbara Chef
Updated on Mon, 16 Jun 2025 00:31:53 GMT
A pan full of chicken drumsticks, melty cheese rice, and bright broccoli. Highlight
A pan full of chicken drumsticks, melty cheese rice, and bright broccoli. | cookwithcarla.com

Whip up this tasty one-skillet chicken drumstick dish with broccoli and cheesy rice whenever you're swamped. Just toss everything into one pan, skip the hassle, and enjoy a homey meal with creamy cheese rice and moist chicken that cleans up super quick.

Back-to-school evenings are chaos at my house, but this dish saves my sanity every time. The crowd eats it up and I finish with just one dirty pan.

Effortless Ingredients

  • Chicken drumsticks: aim for big, hefty ones for juicy bites
  • Broccoli and cheddar rice a roni: makes life easy and loads the meal with cheesy goodness in every bite
  • Broccoli florets: use whatever’s handy—fresh with tight buds or frozen from the bag
  • Olive oil: grab extra virgin if you want a flavor boost when browning chicken
  • Kosher salt: wake up the flavors in your pan
  • Paprika: for a sweet and smoky nudge—reach for sweet paprika
  • Garlic powder: the fresher the jar, the more punch you’ll get
  • Adobo powder: totally amps up every bite
  • Cumin: want deep flavor? Toast your own seeds and grind them
  • Dried thyme: pick the brightest leaves for big aroma
  • Dried oregano: Mediterranean kind adds zing and color
  • Butter: unsalted works best and helps brown that rice
  • Water: filtered is good if your tap water tastes a little weird
  • Optional chopped parsley: sprinkle for a pop of color before digging in

Simple Steps

Let It Rest and Fluff:
Give your skillet a ten-minute breather out of the oven. Run a fork through the rice to loosen it all up and toss on fresh parsley if you’re in the mood.
Bake Until Done:
Slide the uncovered pan into your hot oven. Bake around forty-five minutes or until the chicken’s cooked through at 165°F and most water’s soaked up by the rice.
Layer Broccoli and Drumsticks:
Spread out your broccoli on top of the rice, then set the drumsticks back in. This way, their juices flavor every part while the broccoli gets perfectly tender.
Start the Rice Base:
Scoop the seared chicken out for now. Drop butter in the pan, then toss in the dry rice a roni mix—toast it lightly with all those good chicken bits. Pour in your five cups of water along with the cheese blend from the mix. Stir it up well.
Sear and Season Drumsticks:
Rub drumsticks with salt, paprika, adobo, garlic powder, cumin, thyme, and oregano. Coat everywhere, even under the skin, with a tablespoon of olive oil. Heat another tablespoon in a heavy skillet on medium-high, and brown the drumsticks well—about 3 to 4 minutes per side, so they’re golden and crispy.
Heat the Oven and Prep:
Fire up the oven to 375°F or 190°C. Get everything measured and handy so you can move from stovetop to oven with no hiccups.
Juicy chicken legs baked over cheesy rice and broccoli in a skillet. Highlight
Juicy chicken legs baked over cheesy rice and broccoli in a skillet. | cookwithcarla.com

Broccoli soaks up the cheesy rice and chicken juices, and the crispy bits around the edges always disappear first. My kids love digging for those, just like I did when I was little.

Easy Storage

Make sure your leftovers are totally cool before stashing them in tight containers. They chill out in the fridge for up to three days and honestly taste even better after sitting. Warm gently—add some water and microwave, or cover and reheat in the oven.

Subbing Ingredients

If you want, swap drumsticks for bone-in thighs or use both. Brown rice a roni gives more fiber, but you’ll need about fifteen extra minutes of cook time. Toss in spinach before eating for a bright finish.

Serving Ideas

This stands strong on its own, but for a bigger meal, toss up a tomato cucumber salad or roast some carrots. Warm bread’s the best for cleaning the plate. Amp it up with hot sauce or red pepper flakes if you like spicy.

Recipe FAQs

→ Can I use fresh or frozen broccoli?

Either one is good. Toss in frozen straight from the bag. Fresh might cook a bit quicker.

→ How do I know when the chicken is cooked?

Poke the drumsticks—if juices are clear and they're up to 165°F (74°C), you’re all set.

→ Can I substitute another cut of chicken?

Switch out for bone-in thighs if you want, but you might need to tweak the bake time so it’s cooked through.

→ What type of pan should I use?

Grab a big oven-safe skillet like cast iron or any pan you can use on the stove and then stick in the oven.

→ How can I add more flavor?

Crank up the paprika or toss in more herbs. Squeeze a little lemon over everything at the end for zip.

→ Do I need to cover the pan while baking?

Don’t bother with a lid—let it bake open so the chicken skin can crisp up and the extra moisture can cook off.

Chicken Drumsticks Broccoli Pan

Tasty chicken legs and cheesy broccoli rice all cook in one pan. It’s a super simple and cozy dinner idea when you want something easy.

Prep Time
10 min
Cook Time
45 min
Total Time
55 min

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (One pan, 6 drumsticks with cheesy rice)

Dietary Preferences: ~

Ingredients

→ Poultry

01 6 chicken drumsticks

→ Rice and Seasoning

02 1 teaspoon dried thyme
03 2 boxes rice mix with broccoli and cheddar
04 1 teaspoon adobo seasoning
05 1 teaspoon garlic powder
06 1 teaspoon paprika
07 1 teaspoon kosher salt
08 0.5 teaspoon dried oregano
09 0.5 teaspoon ground cumin

→ Vegetables

10 2 cups broccoli florets—use frozen or fresh, either works

→ Fats and Oils

11 2 tablespoons butter
12 2 tablespoons olive oil

→ Liquids

13 5 cups water

→ Garnish

14 A handful of chopped parsley for topping if you want it

Steps

Step 01

Let the pan sit for about 10 minutes when it comes out of the oven. Gently toss the rice with a fork. If you feel fancy, sprinkle some parsley on top.

Step 02

Move the whole skillet into your hot oven. Don't cover it. Leave it in for 45 minutes. Chicken should be cooked through—the middle should reach 74°C—and the rice will soak up all the water.

Step 03

Scatter your broccoli on top of the rice. Lay the seared drumsticks over everything.

Step 04

Pour in the 5 cups of water, toss in those cheese packets from both rice boxes, and give it a stir. Let it start bubbling gently.

Step 05

Turn the heat to medium and drop in your butter. When it's melted, pour in the rice mix and stir for a minute or two so the rice gets coated.

Step 06

Put the other tablespoon of olive oil in a big oven-friendly pan and turn the heat to medium-high. Let the chicken brown all over—about 3-4 minutes on each side. Move them onto a plate for now.

Step 07

Toss your drumsticks in a bowl with the salt, paprika, garlic powder, adobo, cumin, thyme, oregano, and 1 tablespoon of olive oil. Make sure each piece gets covered, including under the skin.

Step 08

Heat your oven to 190°C. Get all your stuff measured and ready before you start cooking.

Notes

  1. Spread out the drumsticks—they shouldn't overlap. Poke one with a thermometer to double check it's cooked.

Required Equipment

  • Ovenproof skillet or a cast iron pan
  • Measuring cups and spoons
  • Mixing bowl
  • Tongs
  • Fork

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • This dish has dairy and gluten from the packaged rice mix and butter.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 512
  • Fat: 20 g
  • Carbs: 54 g
  • Protein: 31 g