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One Pot Chicken Broccoli and Rice Recipe

ByMadison
Jump to Recipe· 4.4 from 61 reviews

I’m so excited to share this One Pot Chicken Broccoli and Rice Recipe with you! It’s one of those meals I always keep in my weeknight rotation because it’s simple but feels special—comforting and creamy, with tender chicken, cheesy broccoli, and perfectly cooked rice all in one pot. No extra pans to wash, and it comes together in about an hour, which is a win when life gets busy.

What I love most is how everything cooks together so the flavors meld beautifully, plus the broccoli adds just the right pop of freshness and color. Whether you’re cooking for family, meal prepping for the week, or just want a cozy dinner that hits the spot, this One Pot Chicken Broccoli and Rice Recipe is exactly what’s needed. Trust me, once you try it, you’ll want to make it again and again.

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Why This Recipe Works

  • All-in-One Cooking: Everything cooks together in one pot, which means less mess and more flavor melding.
  • Balanced Nutrition: Chicken provides protein, broccoli adds vibrant greens, and rice fills you up with carbs.
  • Creamy Texture: The melted cheddar and creamy sauce make the dish rich without needing heavy cream.
  • Flavor Layers: The spices, sautéed onion, and garlic build depth, making every bite comforting and satisfying.
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

Each ingredient in this One Pot Chicken Broccoli and Rice Recipe plays a part in creating that perfect balance of flavor and texture. When shopping, I always pick fresh broccoli florets and bright white onions, and if you can get good-quality chicken breasts, that definitely takes this dish to the next level.

  • Olive oil: Adds a subtle fruitiness and helps brown the chicken for that tasty crust.
  • Salted butter: Brings richness and helps cook the veggies with a bit of savory depth.
  • Boneless skinless chicken breast: Lean and quick to cook, it soaks up the flavors perfectly.
  • Salt and black pepper: Essential for seasoning at different stages to build flavor.
  • White onion: Adds sweetness and soft texture that complements the chicken and broccoli.
  • Minced garlic: A classic flavor booster that adds aromatic warmth.
  • Long grain white rice: Cooks evenly and stays fluffy, great for absorbing the sauce.
  • All-purpose flour: Helps thicken the sauce so it’s creamy but not gluey.
  • Chicken broth: Provides a savory liquid base that enriches the rice and chicken.
  • Milk: Adds creaminess to the sauce without heaviness.
  • Broccoli florets: Fresh, crisp bites that brighten the dish and add nutrition.
  • Dried thyme and oregano: These herbs bring an earthy, slightly herbal note that rounds out the flavors.
  • Shredded cheddar cheese: Gives melting gooey goodness and a sharp, 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.

Tweak to Your Taste

I find this recipe really forgiving when it comes to tweaks, so feel free to make it your own! I sometimes swap chicken thighs if I want juicier meat or add a pinch of red pepper flakes for a little kick. Playing around with the cheese also changes things up—try pepper jack for some spice or mozzarella for extra gooey pull.

  • Variation: I once added mushrooms and swapped chicken broth for veggie broth, making it suitable for my vegetarian friends (using tofu instead of chicken).
  • Dietary modification: Use brown rice for a nuttier flavor and extra fiber, though it might need a longer cook time and more liquid.
  • Seasonal changes: Swap broccoli for asparagus or green beans in spring for a fresh twist.
  • Spice it up: Add a teaspoon of smoked paprika or chili powder for smoky warmth.

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

Step 1: Brown the Chicken for Flavor

Heat olive oil and butter in a heavy-bottomed pot or Dutch oven over medium heat—this combo gives a nice flavor base. Toss in your cubed chicken, season with salt and pepper, then let it cook without moving too much until the edges turn golden brown, about 5 minutes. This browning step is key—it seals in juices and adds those rich, savory notes that make the dish sing.

Step 2: Soften the Onion, Bring in Garlic and Rice

Add the diced onion right into the pot with your chicken and sauté together until the onion goes translucent and soft, usually around 5 to 7 minutes. Then stir in the minced garlic and rice, letting the rice toast lightly for about 90 seconds while stirring constantly. Toasting your rice might sound fancy, but it really wakes up the grains and keeps them from getting mushy later on.

Step 3: Build the Creamy Sauce and Add Broccoli

Sprinkle in the flour and stir well for about a minute until it’s all absorbed—this is your thickening agent. Slowly pour in the chicken broth and milk to avoid lumps, and toss in the broccoli florets along with dried thyme and oregano. Bring everything to a boil, then reduce to medium-low, cover, and let it cook gently for 15 to 20 minutes. The rice will soak up all that flavorful liquid while the broccoli cooks just right.

Step 4: Finish with Cheese for Creamy Magic

Once the rice is nearly tender, stir in half of your shredded cheddar cheese, then sprinkle the rest on top. Pop the lid back on and let it sit for 2 to 3 minutes off the heat so the cheese melts into a deliciously gooey layer. This final step gives your dish that irresistible cheesy hug everyone will love.

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Pro Tips for Making One Pot Chicken Broccoli and Rice Recipe

  • Don’t Skip Browning: I used to rush and skip browning chicken, but that step adds incredible flavor you just can’t get otherwise.
  • Stir Occasionally: While cooking the rice, a gentle stir every 5 minutes prevents sticking without disrupting the cooking process.
  • Add Broccoli Last: Adding broccoli right into the cooking liquid keeps it bright and tender, rather than mushy.
  • Use a Heavy-Bottomed Pot: This helps distribute heat evenly and prevents scorching on the bottom during simmer.

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 love to finish this dish with a sprinkle of fresh chopped parsley or green onions—they add a fresh, herbal brightness that cuts through the creamy cheese. Sometimes a little squeeze of lemon juice over the top works wonders too, especially when I want to brighten flavors up on a rainy day.

Side Dishes

This recipe is pretty all-in-one, but I sometimes add a crisp side salad with vinaigrette or roasted garlic bread to mop up the cheesy sauce. For a lighter meal, steamed carrots or a simple cucumber salad pairs nicely without overpowering the main dish.

Creative Ways to Present

For a special occasion, I like to serve this in individual ovenproof ramekins topped with extra cheese and broiled until bubbly and golden. It feels fancy but is super easy and makes everyone’s serving look thoughtfully plated. Plus, who doesn’t appreciate eating out of their own mini pot?

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator for up to 3 days. The rice tends to soak up extra moisture, so when you reheat, you might want to add a splash of broth or milk to loosen it up and keep it creamy.

Freezing

This One Pot Chicken Broccoli and Rice Recipe freezes well, though I recommend freezing portions without the cheese topping for best texture. When ready to eat, thaw in the refrigerator overnight and add cheese fresh before reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally. Adding a little broth or milk helps revive that creamy sauce and prevents the rice from drying out.

FAQs

  1. Can I use brown rice instead of white rice in the recipe?

    Yes, you can swap brown rice for white, but keep in mind brown rice takes longer to cook and may require more liquid. I recommend partially pre-cooking the brown rice before adding it to the pot to ensure it finishes cooking along with the chicken and broccoli.

  2. Can I use chicken thighs instead of chicken breasts?

    Absolutely! Chicken thighs add more flavor and stay juicy through cooking. Just cut them into bite-sized pieces like the breasts, and adjust the cooking time slightly if needed to ensure they’re cooked through.

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

    For a dairy-free version, substitute the butter with olive oil, use a plant-based milk like almond or oat milk, and skip the cheese or use a dairy-free cheese alternative. The texture might slightly change, but the flavors will still shine.

  4. Can this recipe be made in a slow cooker or Instant Pot?

    While this recipe is designed for stovetop cooking in one pot, you can adapt it for an Instant Pot by using the sauté function to brown the chicken and onions, then pressure cook with the liquids and rice. Slow cooker adjustments would need more careful timing, especially for the rice to avoid overcooking.

Final Thoughts

This One Pot Chicken Broccoli and Rice Recipe has become one of my all-time faves because it’s so easy to make but feels like a complete, home-cooked meal. I hope you’ll give it a try soon—there’s something so satisfying about serving up a warm, cheesy dish straight from the pot with minimal cleanup. It’s perfect comfort food for busy days or days you just want to cozy up at home. Happy cooking, friend!

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One Pot Chicken Broccoli and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 61 reviews
  • Author: Madison
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A comforting and hearty one pot chicken broccoli and rice recipe that combines tender chicken, fresh broccoli, and creamy cheddar cheese in a flavorful sauce for an easy, family-friendly meal.

Ingredients

Proteins and Dairy

  • 1 1/2 pounds boneless skinless chicken breast cubed
  • 2 tablespoons salted butter
  • 2 cups milk
  • 2 cups shredded cheddar cheese divided

Vegetables and Aromatics

  • 1 medium white onion diced
  • 1 tablespoon minced garlic
  • 4 cups broccoli florets cut into bite-size pieces

Grains and Pantry

  • 1 1/2 cups long grain white rice
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups chicken broth
  • 2 tablespoons olive oil
  • 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.
  2. Cook chicken: Add in cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook chicken for 5 minutes until the exterior is lightly browned.
  3. Sauté onion: Add diced white onion and cook alongside chicken until the onions are softened, about 5 to 7 minutes, stirring frequently.
  4. Toast rice and incorporate flour: Add long grain white rice and minced garlic; cook for 90 seconds, stirring constantly, until rice is lightly toasted. Stir in all-purpose flour until fully absorbed, about 1 minute.
  5. Add liquids and seasonings: Slowly pour in chicken broth and milk, then add broccoli florets, dried thyme, and dried oregano.
  6. Simmer rice and broccoli: Bring mixture to a boil over high heat, then reduce to medium-low heat. Cover with a lid and cook until rice is almost fully cooked, about 20 minutes, stirring occasionally to prevent sticking.
  7. Add cheese and melt: Stir in 1 cup of shredded cheddar cheese. Top with remaining cheese and cover again for 2 to 3 minutes until cheese has melted.

Notes

  • Use full-fat milk for creamier texture or substitute with half-and-half for richer flavor.
  • For added flavor, sprinkle some smoked paprika or cayenne pepper when seasoning the chicken.
  • Ensure you stir occasionally during cooking to prevent rice sticking to the bottom of the pot.
  • Use freshly shredded cheese for better melting results compared to pre-shredded cheese.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk to loosen the sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 90 mg

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