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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 (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
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.
Jean says
This was delicious, but since there are only two of us way too much food! If I cut recipe in half next time would the cooking times be the same you think?
Traci says
Hi Jean, this recipe only yields 6 cups, but you're welcome to divide the ingredients in half. If you do, the cooking times will be the same and I recommend using no larger than a 2-quart saucepan for your 3-cup yield. Let me know if you have any more questions. Thanks and enjoy!
Jaybee says
Yum! The rice really is creamy and the broccoli and chicken are perfectly cooked. Usually casseroles are kind of 'mushy' but this one is just right. I've had it 2 nights in a row and the leftovers really are outstanding. Thanks for sharing this one!
Jaybee says
Hi. Me again. Leftovers on day 3 are still bomb-delicious! Adding milk per recipe instructions was on point. I just love the simplicity, texture, flavor, and how easy it is to make. Ok bye and thanks again!
Traci says
I'm so glad you love this one 🙂 And I totally agree about the texture ... even with the leftovers. No mushy texture happening here. Hooray for one pot dinner! Thanks for sharing your experience!
Bridget says
My partner has been having stomach issues and needed something comforting and easy to digest without being.... boring. Very happy I found this recipe. We swapped out the milk for almond milk and added some nutritional yeast for an almost cheese vibe since dairy has been a no-go and it was just perfect. Easy, filling, comforting, healthy. Oh! we added peas as well 👌👌👌
Traci says
Awww I love this so much! Makes my day that you found this and it worked for your needs. It's a favorite of ours as well 🙂 Thanks for taking the time to leave feedback. Much appreciated!
Joy says
My mother and I both enjoyed this recipe a lot, and I have enough for lunch to carry me through the next 3 days. Thank you so much for sharing it. I do want to let you know it is possible to make this with brown basmati rice. Follow the directions as written up until step 5, where you will put your liquid in and then extend the time you cook it with the lid on from 10 minutes to about 30 - 35 minutes. Put your broccoli and shredded chicken in, then put the lid back on for another 10 minutes to cook the broccoli and heat the chicken. It worked wonderfully for me and it adds a nice nutty flavour, and is a bit chewier than the white, but I love it.
The Kitchen Girl says
Awesome!! Yes, I'll have to adapt the recipe to include brown rice once I try it out. Thanks for sharing and glad you enjoyed the recipe 🙂
Beth says
Super easy and turned out delicious.
The Kitchen Girl says
Awesome, Beth! So glad you enjoyed this recipe. We're big fans too 🙂 Thanks for the review!
Jacqueline says
This looks delicious and perfect for an easy dinner! Can’t wait to make it!
Side note: if we’re using Recently frozen- freshly thawed out chicken, what adjustments should I be making?
Thank you, still learning how to cook! Lol
The Kitchen Girl says
Awesome, Jacqueline! To answer your question, I need to know ... are you referring to uncooked or cooked chicken?
Jacqueline says
Uncooked chicken 🙂
The Kitchen Girl says
Ok, no changes needed. You can follow the recipe as it is written. Let me know if you have further questions. Thanks and enjoy!
Christine says
My hubs and I are dieting and have been sticking to chicken rice and broccoli. We’ve gotten so bored of it. Well this is the same thing we’ve been eating, but some how this recipe has made it amazing! It really spiced it up and tasted delicious!!! Thank you for giving another yummy recipe to make healthy eating more exciting 🙂
Traci Antonovich says
Yay Christine! This makes me so happy...we LOVE this recipe too. Pretty sure my other half feels so very accomplished when he makes this because it's an easy recipe that's hard to mess up...it always turns out 🙂 Thanks again!
Rebecca says
Loved it. I added a couple big scoops of greek yogurt. Omg, amazing.
Traci Antonovich says
Awesome, Rebecca! So glad you enjoyed it and I love the addition! That sounds like something right out of my playbook lol. Thanks again!
Joanne says
This has some of my favorite ingredients. So I know I will like it. Have some rotisserie chicken frozen. Will make it this week. Just used up my broccoli. So a trip to store needed. Thanks for all you do!!!
Traci Antonovich says
Awww, you're so welcome, Joanne! Thank YOU for appreciating 🙂 Enjoy this recipe...it's one of our favs!!!
JB says
Made this chicken broccoli rice dish tonight. Quick, easy recipe saved us from not planning dinner. We added a little milk at the end before serving to make it extra creamy. Excellent! Can't wait for leftovers.
Traci Antonovich says
Awesome JB! So glad you enjoyed it! It really does solve the "what's for dinner?" problem fast!
Krissy says
I just love a good one dish meal and this did NOT disappoint.
Traci Antonovich says
Thanks Krissy! Lovvvve hearing that...we always have the same experience with this recipe 🙂
Andrea says
This looks fantastic and I think the addition of milk is a great idea.
Traci Antonovich says
Thanks Andrea! Yep, milk works just as well as cream 🙂
susan says
This looks soooo easy and delicious! Perfect weeknight dinner for my family!!
Traci Antonovich says
Thanks Susan! Love hearing that 🙂
Dannii says
I think my husband would love this as an extra gym meal. It looks nice and filling.
Traci Antonovich says
Awesome Dannii! It IS the perfect gym meal. Hope he loves it! 🙂
Shadi says
love how easy this recipe is! Can't wait to try it!
Traci Antonovich says
Thanks Shadi! You'll love it!!
Valentina says
This looks so delish and comforting. And 30 minutes is so awesome for a busy weeknight. (Or any night!)
Traci Antonovich says
Thanks Valentina! You're so right...even on the weekends, we love it! 🙂
Emily says
One pot meals are where it its at lately! My kid actually like broccoli- it is their fave veggie- so I need to make this!
Traci Antonovich says
Thanks Emily! Hope you get to make it and hope they love it 🙂
Allison says
One pot meals are the best! My family would devour this! Can't wait to give it a try.
Traci Antonovich says
Glad to hear it, Allison! Hope they love it...thanks! 🙂
Jeanette says
Love it. Need to save this for later so I can try it!
Traci Antonovich says
Thanks Jeanette! Hope you love it like I do 🙂
Tracy says
I've been looking for a go-to easy chicken and rice recipe. LOVE that this one is lightened up, and I can't wait to try it!
Traci Antonovich says
Thanks Tracy! Love hearing that...hope you get to try it out 🙂
Liz says
I've been loving one pot meals lately! Life has just gotten too busy for more dishes!
Traci Antonovich says
I hear ya! I can live on them all year...next to salads 🙂 Thanks for stopping by!
Bintu says
I love one pot chicken dishes and this sounds so quick and easy to make. Will definitely be giving it a try
Traci Antonovich says
Thank you! Yes, this is super easy...hope you love it!
Jillian says
This looks delicious and I love that it's all in one pot - easy cleanup!
Traci Antonovich says
Hey thanks! I love one pot dishes too!
Tina says
Thank you for the one pot chicken dinner, this could be a Tuesday night special:)
Traci Antonovich says
Yay thank you! Hope you make it and love it like we do 🙂
Ginny says
Love one pot cooking and you can't beat the broccoli and rice combo. Looks so easy and delicious.
Traci Antonovich says
Thank you...yep, it doesn't get much easier than this! 🙂