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chicken broccoli and rice in two white bowls

Cheesy Chicken, Broccoli, and Rice

This one pot chicken, broccoli, and rice recipe is creamy, cheesy, and easy to make on the stove. Comforting and delicious!
Course Main Course
Cuisine American
Keyword chicken broccoli rice, chicken broccoli rice casserole, chicken rice and broccoli
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 523kcal


  • 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.


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