One Pot Chicken Broccoli Rice Casserole
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.
Servings: 6 1-cup servings
Calories: 262kcal
Equipment
- 3-quart cast iron casserole skillet or braiser, Dutch oven, or heavy 12-inch skillet with fitted lid
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 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.
Notes
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 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, Cajun, 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.
Nutrition
Serving: 1cup | Calories: 262kcal | Carbohydrates: 34g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 447mg | Potassium: 368mg | Fiber: 2g | Sugar: 5g | Vitamin A: 573IU | Vitamin C: 56mg | Calcium: 188mg | Iron: 1mg