One Pot Chicken Broccoli and Rice Recipe

Introduction

This One Pot Chicken Broccoli and Rice is a comforting and creamy dish that comes together quickly with minimal cleanup. Tender chicken, fresh broccoli, and cheesy rice make it a perfect weeknight dinner for the whole family to enjoy.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1 1/2 pounds boneless skinless chicken breast, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium white onion, diced
• 1 tablespoon minced garlic
• 1 1/2 cups long grain white rice
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken broth
• 2 cups milk
• 4 cups broccoli florets, cut into bite-size pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups shredded cheddar cheese, divided

Instructions

1. Step 1: Heat olive oil and butter in a large heavy bottom pot or a 6-quart Dutch oven over medium heat.
2. Step 2: Add cubed chicken and season with salt and black pepper. Cook for about 5 minutes until the chicken is browned on the outside.
3. Step 3: Add diced onion and cook with the chicken until the onions are softened, about 5 to 7 minutes, stirring frequently.
4. Step 4: Stir in rice and minced garlic, cooking for 90 seconds while stirring constantly until the rice is lightly toasted.
5. Step 5: Add the flour and stir until fully absorbed, about 1 minute.
6. Step 6: Slowly pour in chicken broth, milk, broccoli florets, dried thyme, and dried oregano.
7. Step 7: Bring to a boil over high heat, then reduce heat to medium-low. Cover and cook until the rice is nearly tender, about 15 to 20 minutes. Stir occasionally to prevent sticking.
8. Step 8: Stir in 1 cup of cheddar cheese. Sprinkle the remaining cheese on top, cover again, and let it melt for 2 to 3 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or red pepper flakes when cooking the chicken.
• Swap cheddar cheese for mozzarella or Monterey Jack for a different cheesy twist.
• Use fresh herbs instead of dried if available, adding them towards the end of cooking to preserve their brightness.
• To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it requires a longer cooking time and more liquid. You may need to adjust the broth quantity and cooking time accordingly.

Is it possible to prepare this dish in advance?

Yes, you can assemble all ingredients and store in the fridge before cooking, then follow the recipe steps when ready. Cooked leftovers also reheat well for quick meals.

One Pot Chicken Broccoli and Rice Recipe

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★★★★★

4.7 from 141 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A comforting and hearty one-pot meal featuring tender cubed chicken, nutritious broccoli, and creamy rice, all cooked together with aromatic herbs and melted cheddar cheese. Perfect for an easy weeknight dinner with minimal cleanup.

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Ingredients

Scale 1x2x3x

Protein and Dairy

• 1 1/2 pounds boneless skinless chicken breast, cubed
• 2 tablespoons salted butter
• 2 cups milk
• 2 cups shredded cheddar cheese, divided

Produce

• 1 medium white onion, diced
• 1 tablespoon minced garlic
• 4 cups broccoli florets, cut into bite-size pieces

Dry Goods and Seasonings

• 2 tablespoons olive oil
• 1 1/2 cups long grain white rice
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

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Instructions

1. Heat fat and cook chicken: In a large heavy-bottom pot or 6-quart Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons salted butter over medium heat. Add cubed chicken seasoned with salt and pepper; cook for about 5 minutes until the chicken browns on the outside.
2. Sauté onions: Add diced onion to the pot with the chicken. Cook together for 5 to 7 minutes, stirring frequently, until the onions soften and become translucent.
3. Toast rice and add garlic and flour: Stir in the long grain white rice and minced garlic. Cook for 90 seconds, stirring constantly, to lightly toast the rice. Sprinkle in the flour and stir continuously until the flour is fully absorbed, about 1 minute.
4. Add liquids, broth, milk, and herbs: Slowly pour in the chicken broth and milk, then add the broccoli florets, dried thyme, and dried oregano. Stir to combine all ingredients.
5. Simmer until rice is tender: Bring the mixture to a boil over high heat, then reduce heat to medium-low. Cover with a lid and cook for 15 to 20 minutes, stirring occasionally to prevent sticking, until the rice is almost fully cooked and the liquid is mostly absorbed.
6. Incorporate cheese: Stir in 1 cup of shredded cheddar cheese into the pot. Then sprinkle the remaining cheese over the top. Cover the pot again and let it sit for 2 to 3 minutes to allow the cheese on top to melt completely.
7. Serve and enjoy: Once the cheese has melted, remove the lid and serve the creamy chicken, broccoli, and rice hot for a delicious one-pot meal.

Notes

• Use a heavy-bottom pot or Dutch oven to prevent burning and ensure even cooking.
• Stir occasionally during simmering to avoid the rice sticking to the bottom.
• For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper.
• This dish stores well and can be refrigerated for up to 3 days; reheat gently on the stove or in the microwave.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: one pot chicken broccoli rice, easy dinner, creamy chicken and rice, chicken dinner recipe