|

One Pot Chicken Broccoli and Rice Recipe

ByCaroline
Jump to Recipe· 4.9 from 13 reviews

If you’re anything like me, you crave those cozy dinners that don’t leave you drowning in dishes afterward. This One Pot Chicken Broccoli and Rice Recipe is exactly that kind of meal—comforting, satisfying, and so easy to whip up. The creamy, cheesy sauce blends beautifully with tender chicken and fresh broccoli, all cooked together in one pot. I love how it comes together with minimal effort but delivers maximum flavor and warmth.

This recipe shines on busy weeknights when you want a nourishing dinner without a lot of fuss. Plus, it’s a crowd-pleaser—whether you’re feeding hungry kids or a few guests. The best part? The rice cooks right in the sauce, soaking up all those savory juices, which means you get perfect, fluffy rice every time without juggling multiple pots.

🤍

Why This Recipe Works

  • One-Pot Convenience: Using a single pot makes cleanup easy and keeps all flavors locked in.
  • Balanced Texture: The tender chicken, creamy rice, and crisp broccoli create a perfect bite every time.
  • Flavor-Packed Sauce: The blend of chicken broth, milk, and cheese forms a luscious base that’s comforting and rich.
  • Versatile Meal: It’s great for families, meal prep, and even impresses casual dinner guests.
A white pot filled with creamy yellow risotto with green broccoli pieces mixed inside. The risotto looks soft and thick, with a smooth texture and specks of black pepper. A metal spoon is lifting a spoonful of the risotto showing the mix of rice and broccoli clearly. The pot is on a white marbled surface, and the background is blurry with some green leaves. The lid of the pot is slightly open on the right side. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this One Pot Chicken Broccoli and Rice Recipe has a purpose—whether it’s building flavor, adding creaminess, or providing texture. I’ve found that using fresh broccoli and quality chicken makes a noticeable difference, so don’t skimp here if you can help it.

  • Olive oil: Helps brown the chicken and build deep flavor without being overpowering.
  • Salted butter: Adds richness and a silky mouthfeel, perfect for sautéing the veggies and chicken.
  • Boneless skinless chicken breast: Cooks quickly and absorbs seasonings well; cubing it ensures even cooking.
  • Salt and black pepper: Basic seasoning that brings out all other flavors.
  • White onion: Provides a sweet, savory base when softened alongside the chicken.
  • Minced garlic: Adds that delicious aromatic punch everyone loves in comfort food.
  • Long grain white rice: Cooks up fluffy and prevents the dish from getting overly sticky.
  • All-purpose flour: Thickens the sauce, giving it that creamy texture without heaviness.
  • Chicken broth: Infuses a savory depth that elevates the dish beyond just rice and chicken.
  • Milk: Balances richness and creaminess while keeping the dish lighter than using cream.
  • Broccoli florets: Adds a fresh, green bite and nutritional boost, plus a nice color contrast.
  • Dried thyme and oregano: Bring a subtle herbal note that pairs perfectly with chicken and cheese.
  • Shredded cheddar cheese: Melts into the sauce for cheesy comfort—in my opinion, the star of the show.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this One Pot Chicken Broccoli and Rice Recipe is how easy it is to tweak to your taste or what you have on hand. Don’t hesitate to get creative or swap ingredients to suit your family’s preferences—it’s forgiving and flexible.

  • Variation: I like to add mushrooms or bell peppers for extra veggies and a flavor boost; they cook just fine alongside the broccoli.
  • Dairy-Free Option: Swap the milk and cheese for coconut milk and a dairy-free cheese alternative, and you’ll still get a rich, creamy dish.
  • Spice it Up: Adding a pinch of crushed red pepper flakes or smoked paprika gives it a subtle kick that I’ve found my family really enjoys.
  • Make it Heartier: Use brown rice instead of white, but keep in mind it will require slightly more cooking time and liquid.

Step-by-Step: How I Make One Pot Chicken Broccoli and Rice Recipe

Step 1: Sauté the Chicken to Golden Perfection

Start by heating your olive oil and butter together in a heavy-bottom pot or Dutch oven over medium heat. I like using both because the butter adds flavor while the olive oil raises the smoke point so nothing burns. Toss in your cubed chicken, season with salt and pepper, and cook it until the edges are golden and slightly crisp—about 5 minutes. Don’t rush this step since browning builds flavor, but don’t overcrowd your pan or the chicken will steam instead of sear.

Step 2: Soften the Onion and Garlic

Add the diced onion to the pot and cook it alongside the chicken until the onions turn translucent and soft—5 to 7 minutes. Stir frequently so nothing sticks or burns. Next, stir in the minced garlic and rice, toasting them together for about 90 seconds. This gives the rice a nutty edge and releases the garlic’s aroma just right.

Step 3: Build the Creamy Base

Sprinkle the flour over the rice and stir constantly for about a minute until the flour is fully absorbed. This step is key for a thick, creamy sauce rather than a runny one. Then, slowly pour in the chicken broth and milk while stirring to avoid lumps. Toss in your broccoli florets plus the dried thyme and oregano, stir to combine everything, and bring the mixture to a boil.

Step 4: Simmer Until Nearly Done

Once boiling, reduce the heat to medium-low and cover your pot with a lid. Let it simmer gently for 15 to 20 minutes, stirring occasionally to keep the rice from sticking to the bottom. You’ll know it’s ready when the rice is tender but still has a slight bite, and the sauce has thickened beautifully.

Step 5: The Cheesy Finish

Stir in 1 cup of shredded cheddar cheese into the hot mixture until melted and smooth. Then, sprinkle the remaining cheese on top, cover again for 2 to 3 minutes, and let it all melt together into gooey goodness. This layered cheese finish is what gives the dish its irresistible creamy texture and cheesy punch.

💡

Tips from My Kitchen

  • Don’t Skip Toasting the Rice: That quick toast step adds a subtle nuttiness that amps up the flavor.
  • Use a Heavy-Bottomed Pot: It helps distribute heat evenly and prevents burning on the bottom.
  • Check Rice Early: Start tasting a few minutes before time’s up so the rice doesn’t overcook or get mushy.
  • Add Broccoli Last Minute: If you like it crisper, add it toward the end of cooking instead of the start.

How to Serve One Pot Chicken Broccoli and Rice Recipe

A close-up of a fork holding a bite of cheesy broccoli rice showing three main layers: at the bottom, white rice grains that look soft and fluffy; in the middle and top parts, bright green broccoli pieces with a rough, bumpy texture; and melted yellow-orange cheese that coats the rice and broccoli smoothly and slightly shiny. The background and surface are a white marbled texture, with the dish itself placed on a white plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a handful of freshly chopped parsley or green onions on top to brighten things up and add a little freshness to all that creamy goodness. Sometimes, I like a light dusting of crushed red pepper flakes if I want a bit of heat—but that’s totally optional and depends on your mood.

Side Dishes

This dish is pretty complete on its own, but I love pairing it with a crisp side salad—something simple like mixed greens with a tangy vinaigrette. Garlic bread or warm dinner rolls also complement the one pot chicken broccoli and rice recipe perfectly, especially when you want to soak up every last bit of cheesy sauce.

Creative Ways to Present

For special occasions, I’ve served this in shallow casserole dishes and topped it with extra cheese and breadcrumbs, then broiled until golden and bubbly for a crispy topping. It instantly feels elevated but still comforts the soul. Another fun idea is to scoop portions into hollowed-out bell peppers for colorful, individual presentations.

Make Ahead and Storage

Storing Leftovers

I keep leftover one pot chicken broccoli and rice tightly covered in an airtight container in the fridge. It stays good for 3 to 4 days without losing flavor or texture. Sometimes the rice firms up a bit, but it reheats beautifully with a splash of milk or broth.

Freezing

I’ve frozen this dish with good results by placing cooled leftovers in freezer-safe containers. Just be sure to thaw overnight in the fridge and add a little extra liquid when reheating to bring back creaminess. Cheesy dishes like this freeze surprisingly well and are lifesavers on busy days.

Reheating

I reheat leftovers gently on the stovetop over low-medium heat, stirring often and adding a splash of milk or broth to loosen the sauce as needed. Microwaving also works—just cover and heat in short increments, stirring in between to ensure even warming without drying out.

FAQs

  1. Can I use frozen broccoli in this recipe?

    Yes, you can! Just be sure to thaw and drain the broccoli well before adding it to the pot to avoid excess moisture, which can make the dish too watery. You might also add it a little later in cooking to help it retain some texture.

  2. Is this recipe gluten-free?

    As written, it’s not gluten-free because it uses all-purpose flour to thicken the sauce. However, you can substitute gluten-free flour or cornstarch for a gluten-free version without sacrificing creaminess.

  3. Can I substitute chicken thighs for chicken breast?

    Absolutely! Chicken thighs have more fat and flavor, so the dish might turn out even juicier. Just adjust cooking time slightly if the pieces are larger, making sure the chicken cooks through before moving on.

  4. What kind of rice works best?

    Long grain white rice is best for this recipe because it cooks evenly and stays fluffy. Using brown rice is possible but will require more liquid and longer cooking time—so adjust accordingly.

  5. How do I prevent the rice from sticking to the bottom?

    Stir occasionally during cooking, especially about halfway through. Using a heavy-bottomed pot also helps distribute heat evenly, so nothing burns. If the liquid evaporates too fast, add a bit more broth or water.

Final Thoughts

I hope you’ll give this One Pot Chicken Broccoli and Rice Recipe a try soon—it’s one of those dishes I keep coming back to when life gets hectic but I still want home-cooked comfort. It’s dependable, satisfying, and so adaptable to whatever you like or have in the fridge. Cooking this always brings back warm memories for me, and I’m sure it will for you, too. Once you try it, it might just become your go-to weeknight winner.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Chicken Broccoli and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Caroline
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A comforting and creamy one-pot meal featuring tender chicken, fresh broccoli, and cheesy rice cooked to perfection in a single dutch oven. This easy-to-make dish combines savory herbs, garlic, and melted cheddar cheese for a hearty family favorite.

Ingredients

Protein and Vegetables

  • 1 1/2 pounds boneless skinless chicken breast cubed
  • 4 cups broccoli florets cut into bite-size pieces
  • 1 medium white onion diced
  • 1 tablespoon minced garlic

Dairy and Fats

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cups milk
  • 2 cups shredded cheddar cheese divided

Grains and Seasonings

  • 1 1/2 cups long grain white rice
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano

Instructions

  1. Heat fats and brown chicken: Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy bottom pot or 6-quart dutch oven over medium heat. Add cubed chicken, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and cook for 5 minutes until chicken is browned on the outside.
  2. Sauté onions: Add the diced white onion to the pot and cook together with the chicken for 5 to 7 minutes, stirring frequently, until the onions become soft and translucent.
  3. Toast rice and garlic: Stir in 1 1/2 cups long grain white rice and 1 tablespoon minced garlic. Cook for 90 seconds, stirring constantly, until the rice is lightly toasted and fragrant.
  4. Add flour: Sprinkle 3 tablespoons all-purpose flour over the rice mixture and stir continuously for about 1 minute until the flour is fully absorbed, creating a roux base.
  5. Incorporate liquids and vegetables: Slowly pour in 2 1/2 cups chicken broth and 2 cups milk while stirring. Add 4 cups broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Stir well to combine.
  6. Simmer the mixture: Bring the pot to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and cook for 20 minutes, stirring occasionally to prevent sticking, until the rice is tender and almost fully cooked.
  7. Add cheese and melt: Stir in 1 cup of shredded cheddar cheese into the rice mixture until melted and creamy. Top with the remaining 1 cup of cheese, then cover the pot again and let sit for 2 to 3 minutes over low heat until the cheese on top melts completely.

Notes

  • Use chicken thighs instead of breasts for juicier, more flavorful meat.
  • For a richer taste, substitute whole milk with half-and-half or cream.
  • If you prefer, swap broccoli with other vegetables like cauliflower or green beans.
  • Stir occasionally during simmering to avoid rice sticking and burning at the bottom.
  • Leftovers reheat well in the microwave or on stovetop with a splash of milk to loosen texture.
  • To make it gluten-free, use gluten-free flour or cornstarch as a thickening substitute.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 110 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star