This One Pot Chicken Broccoli Rice Casserole is the ultimate comfort food dinner—made completely from scratch with real, simple ingredients! No canned soup, no processed cheese—just juicy seasoned chicken, tender broccoli, fluffy rice, and a creamy, cheesy sauce that brings it all together in the most delicious way. Best part? Everything cooks in one pot, making cleanup a breeze. This is a cozy, wholesome meal that picky eaters and hungry families will all agree on!
Oriana’s Thoughts On The Recipe
My family loves this One Pot Chicken Broccoli Rice Casserole—it’s one of those dinners that always gets cheers around the table, even from my picky eaters! My kids call it “chicken mac and cheese with broccoli rice” (which is totally not a thing, but I’ll take it!). It’s creamy, cozy, and packed with flavor, making it perfect for busy weeknights or chilly evenings when we’re all craving something warm and satisfying. What makes this recipe extra special for me is that it’s made completely from scratch. No canned soup, no processed cheese—just real, simple ingredients you probably already have on hand.
And let’s not forget my favorite part: it all cooks in just one pot. Yep, one! That means less mess, minimal cleanup, and more time to enjoy dinner together. It’s a full meal—protein, veggies, and rice all in one dish—which makes my life so much easier.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Chicken:
- Chicken: You can use boneless, skinless chicken breast, perfect for one-pot meals. Or you can use boneless, skinless thighs. Whatever your family prefers!
- Kosher salt: Enhances all the flavors. If using table salt, reduce the amount slightly.
- Garlic powder: Adds a savory depth of flavor without needing to chop extra garlic.
- Paprika: Adds color and mild warmth.
- Italian seasoning: Brings a nice herby balance.
- Ground black pepper: For a subtle kick.
For the Casserole:
- Olive oil: Used to sauté the aromatics. You can use butter if preferred.
- Onion: Adds sweetness and flavor as the base of the casserole.
- Garlic: Fresh garlic brings a big punch of flavor—don’t skip it!
- Broccoli florets: Adds freshness, crunch, and nutrition.
- Basmati rice: Long grain and light—perfect for soaking up the creamy sauce.
- Heavy cream: Makes the dish extra creamy and rich.
- Chicken stock: Adds flavor and helps the rice cook evenly. Use low-sodium to control salt levels.
- Parmesan cheese: Gives a nutty, salty depth and helps thicken the sauce.
- Butter: Finishes the dish with richness and shine.
- Fresh lemon juice: Brightens up the whole dish and cuts through the creaminess.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Parmesan Cheese: Use your favorite non-dairy Parmesan-style cheese. I like Violife Just Like Parmesan.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter is my favorite butter substitute for cooking.
- Gluten-Free: This recipe is naturally gluten-free if your chicken stock and Parmesan are certified gluten-free.
Potential Recipe Challenges & Pro Tips
- Rice Not Fully Cooked: Sometimes rice can be tricky if the heat is too high or there’s not enough liquid. Pro Tip: Make sure the pot is covered tightly.
- Chicken Overcooks or Dries Out: Thighs are forgiving, but overcooking can still happen. Pro Tip: Brown the chicken just until it gets a nice sear, then let it finish cooking gently as the rice simmers.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season The Chicken
Season the chicken with salt, garlic powder, paprika, Italian seasoning, and freshly ground black pepper. Mix together well so the chicken is well covered with the seasoning. If time allows, place in the refrigerator to marinate for 30 minutes or up to 2 hours. If not, continue with the next step.
Step 2 – Brown The Chicken
Heat the oil in a large oven-safe skillet over medium heat. Add the chicken and sear until browned on one side and easily releases from the pan, 4-5 minutes. Remove the chicken from the skillet and set it aside.
Step 3 – Saute The Veggies
In the same skillet, over medium heat, add the onions; aauté until the onion is translucent and beginning to brown, 4-5 minutes. Add the garlic and broccoli, and cook for 1 minute. Add the rice and toast it for 2 minutes, stirring frequently. Then, stir in the cream, chicken stock, and parmesan cheese. Bring to a simmer.
Step 4 – Add The Chicken Back
Add The Chicken Back: Remove from the heat and place the browned chicken, seared side up, on top of the rice.
Step 5 – Finish It Up!
You can finish this casserole either on the stove or in the oven—both work beautifully, but they offer slightly different results.
Stovetop (Covered): Keeps everything extra creamy and moist. It’s quicker and perfect for busy nights when you just want dinner on the table fast without turning on the oven. In this case, cover the pot, reduce the heat to low, and cook for 15 – 20 minutes, or until the rice is tender and most of the liquid is adbsorved. When the rice is ready, uncover, add the butter, cover again, and let rest for 5 minutes before serving.
Oven: Gives the top a golden, slightly crisp finish and helps deepen the flavors. It takes a bit longer but adds that classic baked casserole vibe we all love. In this case, cover it with an oven-safe lid or aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and add small pieces of butter over the rice. Continue to bake uncovered until the rice is tender and the chicken reaches an internal temperature of 160°F, 10-15 minutes. Once baked, remove the skillet from the oven and allow the chicken to rest for 5 minutes. Squeeze with fresh lemon juice, if desired, and serve.
My go-to? I usually go the stovetop route during the week and save the oven finish for weekends when I have more time, or when we’re having guests.
Extra Recipe Tips For Success
- Cut broccoli florets on the smaller side so they cook faster and blend well into the rice.
- Let the dish sit for 5–10 minutes before serving—it will thicken beautifully and be easier to scoop.
Variations & Additions
- Add More Veggies: Try carrots, peas, or spinach for extra color and nutrients.
- Use Different Cheese: Cheddar or Gruyère can be swapped in for the Parmesan.
- Make It Spicy: Add a pinch of red pepper flakes when cooking the onions.
Serving Suggestions
Serve this casserole just as it is—it’s a full meal! But if you want to stretch it a bit further, pair it with:
- A crisp green salad.
- Garlic breadsticks or dinner rolls.
- Sliced fruit for a light finish
Storage and Freezing Instructions
To Store: Let leftovers cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
To Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stove or in the microwave with a splash of broth to loosen the texture.
Frequently Asked Questions
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Recipe Card
One Pot Chicken Broccoli Rice Casserole
Ingredients
For The Chicken:
- 1 1/2 lb (680 g) boneless skinless chicken, breast or thighs (if using breast cut into bite size pieces)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 ½ teaspoon italian seasoning
- ½ teaspoon freshly ground black pepper
For The Casserole:
- 2 tablespoons olive oil
- ½ cup onion, diced
- 3 garlic cloves, minced
- 2 cups broccoli florets, cut into small bite size pieces
- 1 ½ cups basmati rice, rinsed and drained
- ¾ cup (180 ml) heavy cream
- 1 ½ cups (360 ml) chicken stock
- ½ cup parmensan cheese grated
- 1 tablespoon (14 g) unsalted butter cut into small pieces
- 1 tablespoon fresh lemon juice optional
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Before You Start:
- This recipe can be finished either covered on the stovetop or baked in the oven—it’s totally up to you! If you’re short on time or want to keep things simple, the stovetop method is perfect and keeps everything extra creamy. Prefer a golden, slightly crisp top? Go with the oven finish.
- If using the oven method, preheat your oven to 350º F (180º C) before you begin so it’s ready when you are.
Season the chicken:
- Place the chicken in a bowl, and add salt, garlic powder, paprika, Italian seasoning, and freshly ground black pepper. Mix together well so the chicken is well covered with the seasoning. If time allows, place in the refrigerator to marinate for 30 minutes or up to 2 hours. If not, continue with the next step.
Brown the Chicken:
- Heat the oil in a large oven-safe skillet over medium heat. Add the chicken and sear until browned and easily releases from the pan, 4-5 minutes. Remove the chicken from the skillet and set it aside.
Saute the Veggies:
- In the same skillet, over medium heat, add the onions; aauté until the onion is translucent and beginning to brown, 4-5 minutes. Add the garlic and broccoli, and cook for 1 minute. Add the rice and toast it for 2 minutes, stirring frequently. Then, stir in the cream, chicken stock, and parmesan cheese. Bring to a simmer.
Add The Chicken Back:
- Place the browned chicken on top of the rice.
Finish It Up!:
- Stovetop (Covered): Keeps everything extra creamy and moist. It’s quicker and perfect for busy nights when you just want dinner on the table fast without turning on the oven. In this case, cover the pot, reduce the heat to low, and cook for 15 – 20 minutes, or until the rice is tender and most of the liquid is absorbed. When the rice is ready, uncover, add the butter, cover again, and let rest for 5 minutes before serving. Squeeze with fresh lemon juice, if desired, and serve.
- Oven: Cover it with an oven-safe lid or aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and add small pieces of butter over the rice. Continue to bake uncovered until the rice is tender and the chicken reaches an internal temperature of 160°F, about 15 minutes. Once baked, remove the skillet from the oven and allow the chicken to rest for 5 minutes. Squeeze with fresh lemon juice, if desired, and serve.
- My go-to? I usually go the stovetop route during the week and save the oven finish for weekends when I have more time, or when we’re having guests.
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Parmesan Cheese: Use your favorite non-dairy Parmesan-style cheese. I like Violife Just Like Parmesan.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter is my favorite butter substitute for cooking.
- Gluten-Free: This recipe is naturally gluten-free if your chicken stock and Parmesan are certified gluten-free.
- Rice Not Fully Cooked: Sometimes rice can be tricky if the heat is too high or there’s not enough liquid. Pro Tip: Make sure the pot is covered tightly.
- Chicken Overcooks or Dries Out: Thighs are forgiving, but overcooking can still happen. Pro Tip: Brown the chicken just until it gets a nice sear, then let it finish cooking gently as the rice simmers.
- Cut broccoli florets on the smaller side so they cook faster and blend well into the rice.
- Let the dish sit for 5–10 minutes before serving—it will thicken beautifully and be easier to scoop.
- Add More Veggies: Try carrots, peas, or spinach for extra color and nutrients.
- Use Different Cheese: Cheddar or Gruyère can be swapped in for the Parmesan.
- Make It Spicy: Add a pinch of red pepper flakes when cooking the onions.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This is very tasty! A wonderful recipe! It is only worth noting that it should not be heated, because when broccoli loses its elasticity, the dish is greatly inferior. But from the stove to the table – yes, please and more!
Hello Tatiana! Thank you so much! 😊 I’m so happy you enjoyed the recipe! And yes, great point! This is definitely one of those dishes that’s best enjoyed fresh, right from the stove to the table. However, when I have leftovers, I reheat them gently in a nonstick skillet over medium-low heat with a splash of water or broth. Cover with a lid to create steam, which warms the broccoli through without overcooking it. Thanks a lot for the review and good feedback.