One Pot Chicken, Broccoli, and Rice Bake Recipe
This comforting One Pot Chicken Broccoli and Rice recipe is a quick and easy meal perfect for busy weeknights. Tender chicken breast pieces are browned and cooked with onions and garlic, combined with uncooked rice and chicken broth, then simmered until perfectly tender. Fresh broccoli florets and sharp cheddar cheese are stirred in for a creamy, cheesy finish that the whole family will love. This one-pot method minimizes cleanup and maximizes flavor in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 medium yellow onion, diced
- 1 large bunch of fresh broccoli, cut into bite-sized florets
- 2 cloves garlic, minced
Grains
- 1 cup uncooked extra long grain white rice
Liquids and Oils
- 3 tablespoons extra virgin olive oil, divided
- 2 1/2 cups low-sodium chicken broth
Seasonings and Cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 to 2 cups extra sharp cheddar cheese, divided
Instructions
- Sauté Onions: Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the diced onion and sauté until they begin to soften and become translucent.
- Season Chicken: While the onions are cooking, season the bite-sized chicken breast pieces evenly with kosher salt and freshly ground black pepper.
- Brown Chicken: Increase heat to medium-high and add the seasoned chicken pieces to the pan with the softened onions. Cook the chicken until it is browned on all sides.
- Add Garlic: Mix in the minced garlic with the chicken and onions, cooking for an additional 2 minutes to release the garlic’s aroma and flavor.
- Prepare for Rice: Push the cooked chicken and onions to one side of the pan. Add the remaining 1 tablespoon of olive oil to the other side.
- Sauté Rice: Add the uncooked rice to the oiled side of the pan and sauté it for 2-3 minutes until the rice takes on a golden color, stirring frequently to prevent burning.
- Add Broth and Boil: Pour in the low-sodium chicken broth, stir to combine all ingredients, and bring the mixture to a boil over medium-high heat.
- Simmer Covered: Reduce the heat to low and cover the pan with a lid. Let it cook covered for about 12 minutes, allowing the rice to absorb the broth and start cooking through.
- Add Broccoli: While the rice and chicken cook, prepare the broccoli by cutting it into bite-sized florets. Then, stir the broccoli into the pan’s contents.
- Continue Cooking: Cover the pan again and continue cooking on low heat for another 8 minutes or until the broccoli is tender and the rice is fully cooked.
- Mix in Cheese: Remove the pan from heat and immediately stir in half a cup of the extra sharp cheddar cheese until melted and creamy.
- Melt Remaining Cheese: Sprinkle the remaining cheddar cheese on top of the dish, cover the pan, and let it sit for 2-3 minutes off the heat to allow the cheese to melt perfectly before serving.
Notes
- Use fresh broccoli for the best texture; frozen broccoli may release excess water and alter the dish consistency.
- If you prefer a creamier texture, you can add a splash of milk or cream when stirring in the cheese.
- Adjust salt according to your taste, especially if using regular chicken broth instead of low-sodium.
- To ensure even cooking, avoid lifting the lid frequently during the simmering steps.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth, omitting the cheese or using a vegan alternative.
