This one pot chicken, broccoli, and rice recipe is creamy, cheesy, and easy to make on the stove. Comforting and delicious!
I suppose this is sort of a chicken broccoli rice casserole, but it's not baked, so I am not sure? In any case, no matter what you decide to call it, it can be on your table in just over 30 minutes. This one pan dinner is kid-friendly and uses everyday ingredients.
I used meat from a rotisserie chicken to make this recipe even simpler. Just pick one up on your way home from work or running errands, and you can use some for this recipe and the rest for another.
If you love one pot meals, try my Lemon Chicken Orzo.
How to make one pot chicken broccoli rice (overview):
In a soup pot/Dutch oven, sauté the onion for 4-5 minutes, then stir in the garlic, Italian seasoning, and uncooked rice, and cook for about a minute. 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. Stir in the cream, broccoli, and cooked chicken, and cover again and cook for another 5 minutes or so. Stir in the cheddar and season to taste. (Full ingredients & instructions are in the recipe card below)
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).
Recipe notes & tips:
- What's the texture like? 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.
- Be sure to cut the broccoli into small florets so they cook fast.
- You could swap the cream for a can of condensed cream of chicken soup if you like.
- I recommend grating your own cheese (try an old/sharp cheddar for the best flavor) - it'll taste and melt better. My favorite grater for cheddar makes this process quick and easy.
- If you're someone who likes bold flavors, this dish may not be for you. You can definitely add a little hot sauce if needed. 😉
- 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. I don't recommend freezing this recipe.
What to serve with this meal?
It's a complete meal in itself, but you could try some garlic bread or a side salad.
You may also like...
- Cheesy Broccoli Casserole
- One Pot Chicken and Broccoli Pasta
- Creamy Chicken and Rice Soup
- Instant Pot Chicken and Rice
- Easy Broccoli Cheddar Soup
Questions about this one pan cheesy chicken, broccoli, and rice recipe? Talk to me in the comments below!
Cheesy Chicken, Broccoli, and Rice
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked long grain white rice see note
- 3 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup heavy/whipping cream
- 2 cups cooked chicken (I used rotisserie) shredded/chopped
- 2 cups broccoli cut into small florets
- 1.5-2 cups cheddar grated
- Salt & pepper to taste
- Prep all ingredients. If you want to have a melted cheese topping, grate 2 cups of cheddar. If not, only grate 1.5 cups like I did for the photos.
- Add the oil, butter, and onion to a pot/Dutch oven and sauté for 4-5 minutes.
- Stir in the garlic, Italian seasoning, and rice, and cook for about a minute (stir frequently).
- Stir in the broth and Worcestershire sauce, and increase the heat to high. Once it comes to a boil, give it a stir, cover the pot, and reduce the heat to medium-low. Cook for 15 minutes.
- Stir in the cream, chicken, and broccoli. Cover the pot again and cook for another 5 minutes or until the broccoli has softened to your liking and the rice has cooked. 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. It will thicken more as it cools. See recipe notes for troubleshooting tips.
- Stir in the 1.5 cups of cheddar and taste and season with salt & pepper as needed (I am generous with both - there's a lot of rice in here). If you want the melted cheese topping, top with the remaining half cup of cheese and let it melt for a few minutes prior to serving.
- Serves 4-6 depending on portion size/what else it's served with.
- I used long grain white rice (that's literally what the bag of rice is labeled as). You could use basmati or jasmine rice, which are types of long grain white rice. I don't recommend using brown rice since it'll require more liquid and cooking time (I have not tested it, but feel free to experiment). Shorter grain rice varieties will be more sticky/starchy/gloopy.
- Troubleshooting tips:
- Stoves and pots vary, so take my directions as a guideline. If there seems to not be enough liquid/the rice is sticking to the pot, add in a splash more broth or cream and lower the heat. If there's too much liquid towards the end of cooking time, simply let it cook for a bit longer (turn the heat up a bit if needed).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.