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Chicken broccoli rice casserole is a comforting one-pot stovetop dinner made with lean chicken breast, fresh broccoli, and tender rice—no canned soup required. It’s quick, easy, a little cheesy, and perfect for weeknights.
Make weeknights easy with my creamy Chicken Pesto Pasta or my Chicken Fried Rice.
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This chicken, broccoli, and rice casserole is a family-friendly dinner that’s perfect for busy weeknights. Every time I make it, I'm reminded of how much we love this classic comfort food. It reminds me of the chicken broccoli rice casserole I grew up with—just easier, faster, and made with real, unprocessed ingredients. With a few simple ingredients and minimal prep, you’ll have a satisfying stove-top dinner that’s hearty, easy, and sure to please.
Why You'll Love This Recipe
- Quick prep and plenty of hands-off cooking
- No oven required—great for any season
- Lean chicken breast stays juicy and tender with this method
- No soup needed—just real, everyday ingredients
- Make it cheesy or skip the cheese entirely
- It makes the best leftovers (you’ll see!)
What You'll Need
- Olive oil – I prefer extra virgin olive oil for a heart-healthy option, but any cooking fat will work for sautéing the chicken and aromatics.
- Boneless skinless chicken breasts – Lean and high in protein, this cut keeps the casserole light while still filling and satisfying.
- Onion – Adds depth, texture, and subtle sweetness to the dish.
- Garlic cloves – I always go with fresh garlic for bold flavor. Use granulated garlic in a pinch—just reduce the amount.
- Uncooked long grain rice – No need to rinse! The natural starch helps create a creamy, risotto-like texture.
- Chicken broth – I recommend reduced-sodium so you can control the salt level. Adds flavor and moisture to the rice.
- Milk – Any dairy milk works, and lower-fat options keep it lighter without sacrificing creaminess.
- Salt and black pepper – A simple seasoning duo that brings out the flavor in every bite.
- Broccoli – I prefer fresh for better texture and flavor, but thawed frozen broccoli can work if added at the right time.
- Cheddar cheese – Add as much or as little as you like. It’s kid-friendly and comforting, but the recipe works beautifully without it too.
- Fresh parsley (optional) – A final sprinkle of parsley adds color and freshness before serving.
The Best Cookware For Stove-Cooked Casserole
A fitted lid is essential for trapping steam and evenly cooking the rice and broccoli—a heavy one is even better. In my testing, a 3-quart cast iron casserole skillet, braiser, or Dutch oven works best because the weight creates a tight seal for efficient cooking. If using other cookware, just be sure the lid fits snugly for perfectly cooked rice.
Trust the Process—It’s All About Timing
Timing matters here. Cooking the chicken and broccoli with the rice from the start can make the chicken tough and the broccoli mushy. Through testing (and reader feedback), I’ve dialed in the staggered steps so everything finishes on time, leaving you with perfectly juicy chicken, tender broccoli, and creamy rice.
How to make this recipe
In just a few steps, this from-scratch casserole turns broccoli, chicken, and rice into a cozy, one-pan dinner—no canned soup needed. Follow the step-by-step photos below, or skip ahead to the full, printable recipe.
First, cut the chicken into bite-sized cubes and season with salt and pepper. Heat olive oil in the heavy skillet or Dutch oven and sauté the chicken is mostly cooked through (a little pink is fine as it will cook later). Transfer it to a plate, cover, and set aside.
Sauté the onions and garlic in the remaining olive oil. If the pan has browned bits on the surface, add a splash of broth to deglaze the bottom of the pan. Stir in the rice and cook for a few minutes to lightly toast it.
Next, stir in the milk, chicken broth, salt, and pepper. Bring the mixture just to a boil, stirring to prevent sticking. Cover with a heavy lid and simmer for 10 minutes.
Lift the lid and distribute the broccoli and chicken over the rice without stirring. Cover again and simmer for another 10 minutes. Remove from heat and sprinkle the cheddar over the top (or skip the cheese if you prefer). Cover and let it rest for 5 minutes, until the cheese melts.
Serve warm, garnished with chopped parsley. I have a feeling this will become your family’s new favorite skillet dinner.
Recipe tips
- Know your stove: A true simmer can be tricky on different stoves. Too high and the rice scorches, too low and it won’t cook through. I’ve personally overcooked and undercooked this dish on a new stove, so take time to find the gentle simmer setting that works best for yours.
- Swap in rotisserie chicken: Add shredded rotisserie chicken or cooked shredded chicken in step 7.
- Using frozen broccoli: Add it with the chicken in step 6. No need to thaw and don’t add it earlier, or it will overcook and turn mushy.
- Adjust the cheese: You can leave it out or add more to taste. Many readers enjoy this casserole as a base without the cheese, while cheese-lovers want more. Go for it!
- Flavor swaps: Use a shallot instead of onion for a sweeter, milder flavor, or add a splash of white wine while sautéing to brighten the dish.
- Switch up the seasoning: Try Italian seasoning, Cajun seasoning, or taco seasoning for regional flavor twists.
- Flavor boosters: Stir in a dollop of pesto, or top with Parmesan or crumbled feta for extra flavor.
- Storage and reheat: Store leftovers in an airtight container up to 5 days in the fridge or freeze up to 30 days. Reheat gently with a few splashes of broth or milk to revive its creamy texture.
Storage & Reheat Tips
This casserole stores and reheats beautifully, but a little care goes a long way to bring it back to its creamy, comforting texture.
- Storage: Let the casserole cool completely, then store it in an airtight container in the fridge for up to 5 days. It also freezes well—store in a freezer-safe container up to 30 days (or longer if vacuum sealed).
- Reheat: Add a splash of broth or milk to loosen, then warm gently—either in the microwave using short bursts with stirring, or on the stovetop over medium-low heat, stirring occasionally. Avoid high heat—it can overcook the rice and turn the broccoli mushy.
Easy Family Dinner Recipes
📖 Recipe
One Pot Chicken Broccoli Rice Casserole
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
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
Instructions
Cookware Tip: A 3 or 4 quart cast iron casserole skillet, braiser, or Dutch oven with a heavy lid works best. A 12-inch skillet with a fitted lid also works but may need extra cook time and liquid.
- Cut the CHICKEN into bite-sized pieces and season with SALT and PEPPER.
- Heat 1 tablespoon OLIVE OIL in a skillet or Dutch oven over medium heat. Cook the CHICKEN for 5 minutes, or until mostly cooked through (a little pink is fine—it will cook later). Transfer to a covered plate.
- To the skillet, add the remaining OLIVE OIL, then sauté the ONION and GARLIC for 3 minutes until softened.
- Stir in the RICE and cook for a few minutes to toast it, stirring as needed.
- Add MILK, CHICKEN BROTH, SALT, and PEPPER. Bring to a boil, then cover and reduce to medium-low. Adjust the heat as needed to keep a gentle simmer—steady, small bubbles without boiling hard or going flat. Simmer 10 minutes.
- Remove lid, scatter the CHICKEN and BROCCOLI over the RICE (don’t stir), cover, and simmer 10 more minutes.
- Check the RICE and test the BROCCOLI. If it needs more time, you may need to add a splash of MILK or BROTH, cover, and cook a few more minutes.
- Sprinkle CHEDDAR over the top, cover, and rest a few minutes off heat until melted.
- Serve warm, garnished with PARSLEY.
Recipe Notes
Equipment
- 3-quart cast iron casserole skillet or braiser, Dutch oven, or heavy 12-inch skillet with fitted lid
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Jo says
Great way to use leftover cooked chicken breasts!
Traci says
Yes!! Great way to think of this one since it does turn 2 breasts into a whole skillet meal. Thank you for trying my recipe and for taking the time to let me know that you're enjoying it. Cheers! 🙂
Tim says
I made this recipe last night and it eventually turned out great. However, the step about just putting your chicken and broccoli on top of the rice didn't make sense, but I did it...until I didn't. After a couple extra time intervals on top with barely any heat on the broccoli (still on simmer), I mixed everything together, heated it for another 5 minutes and it was perfect. Next time, I'll just integrate the meat and veggies into the rice right away.
Traci says
Hey Tim! So glad it turned out great. In the recipe I do mention using a heavy lid because that trapped steam helps cook the broccoli on top, but I'm glad to hear that mixing everything together was the method that worked best for you. Thanks for sharing your experience! 🙂
Katie says
My husband and I really enjoyed this! my kids thought it was poison, but that's pretty typical. I used cooked chicken from last night and frozen broccoli. I was in a rush and still added the chicken at the beginning and never removed it because I was in a rush and somehow missed that step! Thankfully it still worked well. No cheddar so I used colby jack. It would have been even better with cheddar.
Traci says
I'm cracking up at what your kids thought lol, but so glad you and your hubby enjoyed! Thanks for trying my recipe and for taking the time to share your experience. 🙂
Evelyn says
I made this for dinner last night. It was delicious. And you were right. My husband said we could have this again. We don't do weekly rotation but it will definitely be a recurring recipe. Did not have white rice. So, instead I used two containers of precooked wild and long grain. I added the rice with the broccoli and shredded rotisserie chicken.
Traci says
Ohhh that's actually the perfect shortcut to use for this recipe. I'm assuming you reduced the liquid amounts by quite a bit. So glad you and the hubby enjoyed. Thanks so much!
Fran Powell Horn says
Sure takes a lot longer than 5 minutes to prepare, and twice as long to cook!
Traci says
Hmmm, I'm not sure what you mean. The 5-minute prep is cutting the chicken and the 30 minute time is the cooking, which is indicated in the recipe card. Let me know if I can clarify anything else for you 🙂
Alyssa says
Agree completely with you, it took me way longer than 5min! You have to prep and cut the chicken, cut the broccoli, chop the garlic and onion, and shred the cheese. My rice also took an extra 5min at the end. All in all it took me a good 45-50min, but we really enjoyed it!
Traci Antonovich says
I just changed the recipe prep time—I do tend to chop fast lol. I'm glad you enjoyed the recipe and thanks for sharing your experience. Love the feedback!
Lisa from Nashville says
This was absolutely delicious! Comfort food at its best!
Traci says
Yayy!! So glad to hear! Thanks for trying my recipe and for taking the time to leave feedback. Enjoy! xoxo
pyro says
This was so delicious - my hubby said it was good (high praise from someone who almost never says anything is good)!
Traci says
That's a win for everyone all around! I'm so glad it was enjoyed. Thank you for trying my recipe and for sharing your experience! xoxo
Sarah says
Did not work well. Rice was uncooked and burned in bottom while broccoli was raw! Had to fiddle with it a bunch to make it work.
Traci says
Oh, bummer! It’s uncommon to get this kind of feedback so I have to ask, is it possible a step was adjusted or skipped? Any changes could lead to an unanticipated outcome. If you give it another try, I’d be happy to help troubleshoot—I’m here for it! xoxo
Rebecca says
Do you think this would work with oat milk? Thanks!
Traci says
Yes, any dairy liquid or dairy substitute can be used in equal amounts. Let me know if you have any other questions. Thanks and enjoy!
Cassie says
This recipe was easy to follow and didn’t take too long to make. The whole family enjoyed it and went back for seconds. Thank you!
Traci says
Yayy!! I always love when the family approves. Thank you for the feedback! Enjoy!!
Myrna Gonzalez Childress says
Do you feel quinoa could be substituted for the rice?
Traci says
Hi Myrna, quinoa cooks in a fraction of the time it takes to cook rice. So, I cannot recommend it as a substitute. Great question though! Thanks for asking 🙂
Erin W says
this was excellent for so many reasons
Easy
Affordable
Delicious
my picky partner and our 6 year old both ate an extra bowl and I was actually able to finish a whole bowl myself. we omitted the cheese bc wet didn't have any and I'll never add cheese in the future. it's creamy enough and much much healthier without it. thank you!
Traci says
Yay!! I love this feedback so much and am honored to inspire your successful dinner in this way. Thank you so much for taking the time to let me know! It's one of our fav dinners too 🙂 Enjoy!!
Kate says
This was really good. Simple but satisfying. I love that it does not contain high sodium soups or other processed ingredients. The broccoli was very fresh tasting and cooked perfectly
Traci says
Oh yay! I'm so glad you're enjoying the recipe! This skillet method really does work for those who favor broccoli that isn't overcooked. This stove method give you that control. Thanks for the feedback. I appreciate it!
Leslie says
you have to stir the rice. I followed the directions and mine was stuck to the bottom of the pan. my burner was on low. the dish didn't have a lot of flavor. not impressed.
Traci says
Hiya Leslie! This recipe uses the same method as stove-cooked rice, so no stirring needed. The sticking is not common with this one - could be that the liquid to water ratio was off or your low heat is too high. As for flavor, sounds like this dish isn't for you. Thanks for giving it a go though!