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One Pot Chicken Broccoli and Rice Recipe

ByLily
Jump to Recipe· 4.8 from 3 reviews

If you’re looking for a comforting meal that comes together with minimal fuss, this One Pot Chicken Broccoli and Rice Recipe is totally worth trying. I love it because it’s not just dinner—it’s a whole meal in one pot, which means less cleanup and maximum flavor. There’s something so satisfying about tender chicken, fluffy rice, and fresh broccoli cooked in a creamy, cheesy sauce, all mingling together perfectly.

This dish shines on busy weeknights when you want something nourishing but can’t spend hours in the kitchen. Plus, it’s a crowd-pleaser—my family actually looks forward to it, especially when I load up on cheese. Trust me, once you make this One Pot Chicken Broccoli and Rice Recipe, it’ll quickly become one of your go-to dinners too.

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Why This Recipe Works

  • One-Pot Convenience: Everything cooks together, saving you time and cleanup.
  • Balanced Nutrition: Chicken for protein, broccoli for greens, and rice for carbs all in one comforting dish.
  • Creamy, Cheesy Flavor: The combination of butter, broth, milk, and cheddar cheese creates a rich sauce that keeps every bite delicious.
  • Flexible and Customizable: Easily swap herbs or add your favorite veggies to suit your taste and pantry.
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

This One Pot Chicken Broccoli and Rice Recipe brings together simple ingredients that complement each other beautifully, making it easy to find everything at the store. Choosing fresh broccoli florets and good quality chicken breast will make a noticeable difference in taste and texture.

  • Olive oil: Adds a subtle fruitiness and helps brown the chicken for great flavor.
  • Salted butter: Gives the sauce a creamy base and a rich, buttery depth.
  • Boneless skinless chicken breast: Cooks quickly and stays tender when cubed.
  • Salt and black pepper: Basic seasonings that bring out the natural flavors.
  • White onion: Adds sweetness and savoriness when softened.
  • Minced garlic: Boosts flavor with a fragrant punch.
  • Long grain white rice: Cooks perfectly alongside the chicken and soaks up the creamy sauce.
  • All-purpose flour: Helps thicken the sauce for a luscious texture.
  • Chicken broth: Adds deep savory flavor and moisture.
  • Milk: Makes the sauce creamy without being too heavy.
  • Broccoli florets: Adds a fresh crunch and vibrant color.
  • Dried thyme and oregano: Earthy herbs that complement the chicken and cheese.
  • Shredded cheddar cheese: Melts into the sauce and adds a comforting, cheesy finish.
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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 the things I love about this One Pot Chicken Broccoli and Rice Recipe is how easy it is to tweak based on what you have on hand or what you’re craving. Personally, I sometimes swap cheddar for mozzarella for a milder cheese, or stir in some spicy red pepper flakes if I want a little kick.

  • Variation: I’ve tried adding mushrooms and bell peppers for extra veggies and color, which everyone enjoyed.
  • Low-carb version: Swap the rice for cauliflower rice to lighten it up without sacrificing volume.
  • Herb swaps: Fresh rosemary or basil are great alternatives to thyme and oregano if you want to experiment.
  • Make it dairy-free: Use coconut milk and a dairy-free cheese substitute for a creamy alternative.

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

Step 1: Brown the Chicken to Lock in Flavor

Heat your olive oil and butter over medium heat in a large heavy-bottomed pot or Dutch oven. I usually wait until the butter melts completely and starts to foam a bit before adding the cubed chicken—seasoned with salt and pepper, of course. Cook the chicken for about 5 minutes, turning occasionally, until it starts to brown on the outside. This step not only creates great flavor from the Maillard reaction but also keeps the chicken juicy inside.

Step 2: Soften the Onion and Aromatics

Next, toss in your diced white onion right alongside the chicken and cook together. I find stirring often helps the onion soften evenly and prevents the chicken from sticking. After 5 to 7 minutes, you’ll notice the onions turn translucent and sweet—this adds a delicious base flavor to your dish.

Step 3: Toast the Rice and Flour for a Creamy Texture

Once your onions look ready, add the rice and minced garlic. Toasting the rice for about 90 seconds while stirring keeps the grains from getting mushy and gives a nice nutty flavor. Then sprinkle in the all-purpose flour and stir it in thoroughly—it acts as a thickening agent for the sauce that’s coming next, so don’t skip this step.

Step 4: Add Your Liquids and Broccoli

Slowly pour in the chicken broth and milk, then add your broccoli florets and dried herbs. I like to bring this mixture to a boil over high heat at first to really get things cooking, then reduce to medium-low to simmer gently. Cover the pot with a lid and let it cook for about 15 to 20 minutes until the rice is just about tender. Keep an eye on it and stir occasionally to prevent sticking—you don’t want burnt rice on the bottom.

Step 5: Stir in Cheese and Melt to Perfection

Finally, stir in half of your shredded cheddar cheese for creamy deliciousness. Sprinkle the rest on top, cover again, and let it sit for 2 to 3 minutes so the cheese melts beautifully. This finishing touch really brings the dish together—ooey, gooey, and irresistible.

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Tips from My Kitchen

  • Don’t Rush Browning: Take your time to get a nice golden crust on the chicken—it adds so much flavor.
  • Toast the Rice: This small step improves texture and stops the rice from getting mushy.
  • Use a Heavy-Bottomed Pot: It helps distribute heat evenly and prevents burning at the bottom.
  • Stir Occasionally: Keeps ingredients from sticking and ensures even cooking, especially as the rice absorbs liquid.

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 finish this dish off with a sprinkle of chopped fresh parsley or green onions for a pop of color and brightness. A little cracked black pepper on top also gives it a nice kick before serving. If you like, a squeeze of fresh lemon juice can add a fresh zing that balances the richness beautifully.

Side Dishes

This recipe is so filling on its own, but I love pairing it with a simple side salad with a light vinaigrette or some roasted carrots for a touch of sweetness. Sometimes, a warm crusty bread or garlic bread rounds out the meal nicely if you want to soak up any leftover creamy sauce.

Creative Ways to Present

For a special dinner, try serving the One Pot Chicken Broccoli and Rice Recipe in individual cast iron skillets right at the table—this makes it feel extra cozy and inviting. You can also top it with a fried egg or crispy bacon bits for a fun twist. I’ve even used it as a filling in large stuffed bell peppers for a festive presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I recommend letting the dish cool completely before sealing it—this prevents sogginess and keeps textures nice.

Freezing

If you want to freeze portions, use freezer-safe containers and leave a bit of space at the top for expansion. In my experience, it’s best to freeze without the cheese on top—add fresh cheese after reheating for best results. Frozen leftovers last about 2 months.

Reheating

Reheat gently on the stove with a splash of milk or broth to bring back creaminess, stirring often. You can also microwave leftovers covered with a damp paper towel to keep moisture in, but stovetop reheating really keeps the texture closest to freshly made.

FAQs

  1. Can I use brown rice instead of white rice in this One Pot Chicken Broccoli and Rice Recipe?

    You can, but brown rice takes longer to cook and needs more liquid, so you’ll want to adjust the cooking time and increase the broth and milk slightly. I recommend pre-soaking the brown rice for best results or cooking the chicken mixture separately first and adding cooked brown rice at the end.

  2. Can I use frozen broccoli instead of fresh?

    Yes! Frozen broccoli is a convenient shortcut and works well in this recipe. Add it towards the end of cooking to avoid overcooking and to keep its bright color and texture.

  3. Is it possible to make this recipe vegetarian?

    Absolutely. Replace chicken broth with vegetable broth and omit the chicken or substitute with tofu or tempeh. Adjust seasonings as needed to maintain flavor.

  4. How can I make this recipe dairy-free?

    Swap the butter for olive oil, use a plant-based milk like almond or oat milk, and choose a dairy-free cheese alternative. The texture will still be creamy and delicious!

Final Thoughts

This One Pot Chicken Broccoli and Rice Recipe has been a comfort staple in my kitchen because it’s hearty, flavorful, and incredibly easy to prepare. It feels like the kind of meal you can trust to please hungry family and friends without spending hours or dirtying a ton of dishes. I hope you enjoy making it as much as I do—think of it as a warm hug on a plate that you can whip up anytime!

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One Pot Chicken Broccoli and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 3 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

A hearty and creamy one-pot meal combining tender chicken, fresh broccoli, and fluffy rice in a cheesy sauce. This One Pot Chicken Broccoli and Rice recipe is perfect for a comforting dinner that’s easy to prepare with minimal cleanup.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 1/2 pounds boneless skinless chicken breast cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium white onion diced
  • 1 tablespoon minced garlic
  • 1 1/2 cups long grain white rice
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups chicken broth
  • 2 cups milk
  • 4 cups broccoli florets cut into bite-size pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups shredded cheddar cheese divided

Instructions

  1. Heat the fats: Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy bottom pot or 6-quart dutch oven over medium heat.
  2. Cook the chicken: Add in cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook chicken for 5 minutes until exterior gets some browning.
  3. Sauté the onion: Add in 1 medium white onion and cook alongside the chicken until the onions are softened, about 5 to 7 minutes, stirring frequently.
  4. Toast the rice and garlic: Add 1 1/2 cups long grain white rice and 1 tablespoon minced garlic and cook for 90 seconds, stirring constantly, until the rice is lightly toasted. Add in 3 tablespoons all-purpose flour and stir until all of the flour has been absorbed, about 1 minute.
  5. Add liquids and seasonings: Slowly pour in 2 1/2 cups chicken broth, 2 cups milk, 4 cups broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano.
  6. Cook the rice and broccoli: Bring to a boil over high heat, then reduce to medium-low. Cover with a lid and cook until the rice is almost cooked, about 20 minutes. Stir occasionally to prevent sticking.
  7. Add cheese and melt: Stir in 1 cup cheese. Top with the remaining 1 cup cheese and place the lid back on for 2 to 3 minutes until the cheese has melted.

Notes

  • Use full-fat milk for a creamier texture or substitute with half-and-half for extra richness.
  • If preferred, substitute chicken breast with boneless skinless chicken thighs for more flavor.
  • Make sure to stir occasionally while cooking to avoid rice sticking to the pot.
  • Broccoli florets can be steamed separately if you prefer a firmer texture before adding.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch.
  • Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk to maintain creaminess.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 80 mg

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