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Chicken broccoli rice casserole is a comforting one-pot stove-top dinner with lean chicken breast, fresh broccoli, and tender rice. It's quick, easy, a little cheesy, and great for weeknights.
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Why you'll love this recipe
- Easy 30-minute recipe for any cooking level.
- Requires NO oven, so it's great for any season.
- Proves that lean chicken breast can be juicy and tender, even in casserole.
- Made with real ingredients, so there is no soup needed.
- Make it a cheesy chicken broccoli casserole or make it with no cheese.
- Customize the ingredients with recipe variations.
- Makes THE BEST leftovers. You'll see!
This chicken, broccoli, and rice casserole is a no-fail option when we're meal planning easy dinner ideas for the week. A few simple ingredients and minimal prep turns out a delicious, comforting, stove-top casserole in 30 minutes. It's perfect with a side of mushrooms.
Ingredient notes
- olive oil - I prefer extra virgin olive oil for a heart-healthy option. But, any fat can be used to sauté the chicken and the aromatics.
- boneless skinless chicken breasts - High in protein and low in fat, this is a preferred chicken cut for a healthy option in certain diets.
- onions - These add flavor, texture, and volume to the dish.
- garlic cloves - Fresh garlic is always my first choice – and the more the merrier. Granulated garlic can be used in smaller amounts.
- uncooked long grain rice - Use any long grain rice. No need to rinse because the starch makes the rice creamy, similar to risotto.
- chicken broth - I recommend reduced-sodium variety because you can always adjust salt later in the recipe.
- milk - Any dairy liquid will work and it doesn't need to be full fat. In fact, a lower fat milk can be a healthy choice for certain diets.
- salt and pepper - Essential to any recipe to bring out flavors of each ingredients.
- broccoli - Packed with nutrients and delicious with chicken and rice. I prefer fresh broccoli over frozen with this recipe for texture and flavor.
- cheddar cheese - Use as much or as little as you want. Kids love cheesy chicken broccoli rice casserole. It's comforting even with no cheese, which is how I originally made this recipe.
- (optional) fresh parsley - This is how I finish every dish with a pop of color and flavor.
How to make this recipe
In just a few steps, this recipe turns broccoli, chicken, and rice into a comforting casserole everyone loves. Enjoy the step-by-step abbreviated instructions or skip down to get the full, printable recipe.
Step 1. Cut chicken breast into cubes and season. Heat olive oil and sauté chicken just until cooked through. Transfer chicken out of skillet, cover, and set aside.
Step 2. Sauté onions and garlic in remaining olive oil. If needed, add a splash of broth to deglaze the browned bits off the surface. Add rice and sauté a few minutes to toast.
Step 3. Stir in milk, chicken broth, salt, and pepper. Bring just to a boil, stirring as needed. Cover and simmer 10 minutes.
Step 4. Open lid and scatter broccoli and chicken over rice without stirring it. Cover and simmer an additional 10 minutes. Remove from heat and sprinkle cheddar cheese over the surface. Or make it with no cheese, if desired. Cover and rest 5 minutes, or until cheese melts.
Serve warm garnished with chopped parsley and devour! I'm sure this will become your family's new favorite skillet recipe.
Recipe tips
- If using frozen broccoli, thaw completely before using. I prefer fresh broccoli because you can cook it to your preferred texture.
- If using rotisserie chicken or shredded chicken breast, simply use it in place of the sautéed chicken near the end of the recipe.
- If you're looking for my original version of healthy chicken broccoli and rice casserole, simply omit the cheddar cheese.
Recipe variations
- Substitute a shallot for the onion to create a sweeter, more delicate onion flavor.
- Add a splash of white wine to the sauteed onions to brighten the savory flavors.
- If dairy ingredients aren't an option, such as milk and cheese, substitute an unsweetened non-dairy milk and omit the cheese.
- Brown rice can be used, but it requires more liquid and more cook time. So, please substitute at your discretion.
- Add regional flavors to this casserole using seasoning blends, such as Italian seasoning, Cajun seasoning, or taco seasoning.
- A dollop of pesto will add a delicious basil flavor to this entree.
- Add grated Parmesan or crumbled feta for a strong flavor profile.
Recommended weeknight dinners
- Pressure Cooker Chicken Alfredo
- Chicken Shepherd's Pie
- Baked Chicken Drumsticks
- Chicken Burrito Bowl
📖 Recipe
Chicken Broccoli Rice Casserole Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 2 (½-pound) Boneless Skinless Chicken Breasts, plus salt and pepper
- 2 tablespoons Extra Virgin Olive Oil, divided
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 cup Uncooked Long Grain Rice, don't rinse
- 1 ½ cups Milk, any fat 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 (4 ounces), or more as needed
Optional garnish
- Fresh Parsley, as needed
Instructions
- Cut CHICKEN BREASTS into bite-sized pieces. Generously season with SALT and PEPPER.
- Set skillet over medium-high heat and heat half of OLIVE OIL.
- Add chicken to skillet and sauté 5 minutes, or just until cooked through. Do not overcook, especially if you like juicy chicken.
- Transfer chicken out of the skillet, cover, and set aside.
- Heat remaining OLIVE OIL in the skillet.
- Add ONIONS and GARLIC. Sauté about 3 minutes until tender and golden brown, stirring as needed.
- Add RICE and sauté a few minutes to toast, stirring as needed.
- Stir in MILK, CHICKEN BROTH, SALT, and PEPPER. Increase heat and bring just to a boil, stirring as needed.Note: If fork-tender broccoli is preferred, add the broccoli to the skillet now, otherwise, add it in step 10.
- Cover, reduce heat to medium-low, and simmer 10 minutes.
- Carefully open the lid and scatter BROCCOLI and CHICKEN over the rice without stirring it.
- Cover and simmer an additional 10 minutes.
- Carefully open the lid and confirm that the rice is fully cooked, the broccoli is tender, and the chicken is warmed through.
- Remove from heat and sprinkle CHEDDAR CHEESE over the surface.
- Cover and rest a few minutes to melt the cheese.
- Serve warm garnished with FRESH PARSLEY.
Equipment
- 12-inch skillet with lid or dutch oven
Recipe Notes
- If using frozen broccoli, thaw completely before using. I prefer fresh broccoli because you can cook it to your preferred texture.
- If using rotisserie chicken or shredded chicken breast, simply use it in place of the sautéed chicken near the end of the recipe.
- If you're looking for my original version of healthy chicken broccoli and rice casserole, simply omit the cheddar cheese.
- Check out the recipe variations too!
- To store, cool completely and refrigerate in an airtight container up to five days or freeze up to 30 days, or longer if vacuum sealed.
- To reheat, add a few splashes of milk or broth and heat over medium-high heat, stirring as needed.
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!