Go Back
ONE POT CHICKEN BROCCOLI RICE CASSEROLE centered hero view, clean and uncluttered
Thomas Baker

One Pot Chicken Broccoli Rice Casserole Easy Weeknight Meal

This one pot chicken broccoli rice casserole is a delicious and comforting dinner that combines tender chicken, fresh broccoli, and creamy rice all cooked together in a single skillet. Perfect as an easy dinner or family dinner, this one pot meal is both simple to prepare and packed with flavor, making it an ideal weeknight meal or chicken casserole recipe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 1-cup servings
Calories: 262
Ingredients Method Notes

Ingredients
  

  • 2 Boneless Skinless Chicken Breasts plus salt and pepper
  • 2 tablespoons Extra Virgin Olive Oil divided
  • 1 Onion diced
  • 3 cloves Garlic minced
  • 1 cup Long Grain Rice (uncooked) don't rinse
  • 1 ½ cups Milk any variety
  • 1 cup Chicken Broth
  • ½ teaspoon Sea Salt
  • ⅛ teaspoon Black Pepper
  • 4 cups Fresh Broccoli chopped (about ½ pound)
  • ½ cup Shredded Cheddar Cheese (4 ounces) or more as needed
  • Optional garnish (chopped) Fresh Parsley

Method
 

  1. Dice the chicken into small pieces and season with salt and pepper.
  2. Warm 1 tablespoon of olive oil over medium heat in a large skillet or Dutch oven, then sauté the chicken for about 5 minutes until it’s nearly cooked through; set it aside on a covered plate.
  3. Add the remaining olive oil to the pan and cook the diced onion and minced garlic for 3 minutes until they soften.
  4. Stir in the uncooked rice and toast it lightly for a few minutes, stirring occasionally.
  5. Pour in the milk and chicken broth, then add salt and pepper. Bring the mixture to a boil.
  6. Cover the skillet, reduce the heat to medium-low, and let it simmer gently for 10 minutes, maintaining small bubbles.
  7. Remove the lid and evenly distribute the chicken pieces and chopped broccoli on top of the rice without stirring. Cover again and simmer for another 10 minutes.
  8. Check if the rice and broccoli are tender; if needed, add a bit more milk or broth, cover, and cook a few extra minutes.
  9. Sprinkle shredded cheddar cheese over the casserole, cover, and let it sit off the heat for a few minutes until the cheese melts.
  10. Serve the casserole warm, garnished with fresh chopped parsley if desired.

Notes

  • Cooking times may vary depending on your stove; adjust the simmer accordingly to avoid undercooking or scorching the rice. For a shortcut, replace fresh chicken with shredded rotisserie chicken added at the broccoli step. When using frozen broccoli, add it together with the chicken to prevent overcooking. You can leave out or increase the cheese amount based on your preference. Experiment with swapping onion for shallots, adding a splash of white wine when cooking aromatics, or using different seasonings like Italian, Cajun, or taco spice blends. Leftovers can be stored refrigerated for up to 5 days or frozen up to 30 days, and should be reheated gently with extra broth or milk to restore creaminess.