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This 35-minute one pot chicken, broccoli, and rice recipe is creamy, cheesy, and easy to make on the stove. It’s so much faster than a casserole!

If you love one pot meals, try my Lemon Chicken Orzo or Easy Chicken and Rice Casserole.

chicken broccoli and rice in two white bowls

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
  • Onion and garlic – I like Vidalia/sweet, but yellow or white is just fine
  • 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.
  • Want to make it with orzo? Try my similar one pot Cheesy Chicken Broccoli Orzo instead.

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 until softened, 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 few 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!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I recommend grating your own cheese. It’ll taste and melt better. My favorite grater for cheddar makes this process quick and easy.
  • This is the Dutch oven I use for my one pot recipes.
  • Store the remainder of the garlic in this cute garlic keeper.

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.
  • If you want to keep it mild for the kids but jazz up your portion, just add some hot sauce 😉
one pot chicken broccoli and rice

What to serve with this meal

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.
chicken broccoli rice casserole close-up in white bowl

Questions about this cheesy chicken, broccoli, and rice recipe? Talk to me in the comments below! I’d love it if you left me a review. I’m also on Instagram.

chicken broccoli and rice in two white bowls
4.80 from 20 votes

Cheesy Chicken, Broccoli, and Rice

This 35-minute one pot chicken, broccoli, and rice recipe is creamy, cheesy, and easy to make on the stove. It's so much faster than a casserole!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6

Ingredients 

  • 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 grated cheddar
  • Salt & pepper to taste

Instructions 

  • 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 over medium-high heat 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.

Notes

  • 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).

Nutrition

Calories: 523kcal, Carbohydrates: 31g, Protein: 23g, Fat: 34g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 711mg, Potassium: 436mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1197IU, Vitamin C: 38mg, Calcium: 278mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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53 Comments

  1. Brooke says:

    5 stars
    Made it exactly according to your directions! Soooooooo yummy, will add it to my rotation under comfort food!

    1. Natasha says:

      Yay!! Thrilled to hear that, Brooke!

  2. Alysa says:

    5 stars
    Ummm… Wow! So good, so creamy! It’s like cheesey broccoli chicken risotto 🥰 I’ll absolutely make it again!

    1. Natasha says:

      I’m thrilled you enjoyed it, Alysa! Appreciate your 5-star review! 😀

  3. Jenifer says:

    5 stars
    Made this tonight. Reminded me of casseroles I have made in the past but loved the easy prep and one pot! Definitely saving this one. How would you recommend adding a breadcrumb top if desired? Thank you!

    1. Natasha says:

      I’m so glad you liked it!! I’d probably toast it in a skillet separately then top it. Or try my Chicken Divan: https://bit.ly/3mpGHUC

      1. Jenifer Miller says:

        I will check it out, thank you!

  4. Jen says:

    5 stars
    Another winner from Salt and Lavender! This is delicious, quick and a hit for the whole family. It’s definitely going in the rotation!

    1. Natasha says:

      Yay!! Thank you so much!

  5. Amanda says:

    5 stars
    Used brown rice and simmered for 40 mins instead of 15 with an extra splash of and worked out well. Added some sautéed bell pepper and mushroom for extra veggies/color. Really good, really easy, and very adaptable.

    1. Natasha says:

      I’m so happy it worked out!! Thanks so much for your review, Amanda!

  6. Michaela says:

    Can I use Arborio rice?

    1. Natasha says:

      Hi! I haven’t tested with it. I think there’s a chance you’ll need to add more liquid (if I recall, it takes a lot of liquid to make risotto), so I’d just keep an eye on it and not let it go dry before the rice is cooked. Let me know how it goes!

  7. Chantelle Webb says:

    Has anyone used frozen broccoli? Should I thaw it first 🤔

    1. Natasha says:

      I’d thaw it.

      1. Melissa says:

        It was perfect with frozen broccoli!

        1. Natasha says:

          Excellent! 🙂

  8. Allison S says:

    5 stars
    Fantastic!

    1. Natasha says:

      Thank you so much, Allison!

  9. Erin Buice says:

    1 star
    Tried it but didn’t care for it. The smell and taste, texture. I’m sure it’s just my daughter and I.

  10. David says:

    We made it and used breadcrumbs mixed with mozzarella as a crust on top. Even without the topping it was fantastic!

    1. Natasha says:

      Love that!