Why you'll love it

This is very much like a chicken broccoli rice casserole, but it's not baked, making it way quicker! It can be on your table in just over 30 minutes. It's an all-in-one dinner that's kid-friendly, and you won't find any fancy ingredients in here.

I used meat from a rotisserie chicken to make this one pot recipe even simpler. Just pick one up on your way home from work or running errands. This is such a comforting meal after a long day, and you won't spend much time in the kitchen cooking or cleaning up after, which is what's important, right?

What you'll need

Olive oil and butter - the classic base for sautéing the onion

Onion - I like Vidalia, but yellow or white is just fine

Garlic - one of my go-to aromatics to amp up flavor

Italian seasoning - it's a convenient blend of dried herbs that comes in a jar in the spice aisle of your grocery store

Rice - we're using long grain white rice

Chicken broth - infuses more flavor into the sauce in an easy way

Worcestershire sauce - a little goes a long way to adding wonderful savory flavor. Don't skip it!

Heavy cream - gives the sauce its rich texture. You could swap the cream for a can of condensed cream of chicken soup if you prefer.

Chicken - use shredded leftover or rotisserie chicken as a timesaver

Broccoli - be sure to cut the fresh broccoli into small florets so that they cook fast

Cheddar cheese - try an old/sharp cheddar for the best flavor

What kind of rice to use

I used long grain white rice (that's literally what the bag of rice is labeled as). You could get more specific and use basmati or jasmine rice, which are types of long grain white rice.

I do not recommend using brown rice since it'll require more liquid and cooking time. I have not tested this, but feel free to experiment.

How to make one pot chicken broccoli rice

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing onions and adding rice to a dutch oven

In a soup pot or Dutch oven, sauté the onion for 4-5 minutes, then put in the garlic, Italian seasoning, and uncooked rice. Cook for about a minute.

adding broth, broccoli, and chicken to a dutch oven

Stir in the chicken broth and Worcestershire sauce and bring it to a boil, then cover and simmer over medium-low heat for 15 minutes. Add in the cream, broccoli, and cooked chicken, and cover again and cook for another 5 minutes or so.

adding in cheddar cheese to one pot chicken, broccoli, and rice in a dutch oven

Stir in the cheddar, and season to taste with salt & pepper!

Tips for success

On my stove with the directed cooking times and temperatures, there's a bit of liquid left that makes a sauce, and the rice is cooked but not mushy. This should not be a "gloopy" meal unless you overcook it or if you use a shorter grain rice that's more starchy/sticky.

As with any one pot meal, you may need to use a bit of discretion since stoves and pots vary. If there seems to not be enough liquid (like the rice is about to start sticking to the pot), add in a splash more broth or cream. If there's too much liquid towards the end of cooking time, simply let it cook for a bit longer.

I recommend grating your own cheese. It'll taste and melt better. My favorite grater for cheddar makes this process quick and easy.

If you want to keep it mild for the kids but jazz up your portion, just add some hot sauce 😉

Leftovers and storage

Leftovers will keep in the fridge for 3-4 days, but keep in mind the rice will soak up more of the liquid, so it won't have quite the same texture as when it's first made.

Reheat in a saucepan over a low heat. You could try adding in a drizzle of cream or broth to revive it.

I don't recommend freezing this recipe.

Comments