This cheesy chicken broccoli and rice comes together in one-pot on the stovetop, with no canned soup and no oven. Tender chicken, fluffy rice, and broccoli all cook together in a rich, cheesy sauce made with sharp cheddar and a bit of cream cheese for a cozy weeknight dinner that tastes like it took more effort than it did.

A pot filled with a broccoli, rice, and chicken casserole topped with melted cheddar cheese, with a serving spoon partially submerged.

5 star review

“Tried this recipe tonight and it was delicious! Loved the flavors! Comes together very easily. ”

– Stephanie
See All Reviews »

One-Pot Chicken Broccoli and Rice is Easy on the Stovetop

Okay, so the classic chicken broccoli rice casserole has been around forever and most versions call for a can of condensed soup and processed cheese sauce. Which is fine, buuuut I also think we can do better. My take on the classic builds all that cozy, creamy comfort food flavor from scratch in one Dutch oven on the stovetop, and it honestly doesn’t take much longer than the shortcut version.

For this easy one-pan chicken dinner, you just need to brown the chicken first, which takes about five minutes and makes a noticeable difference in flavor, then build everything right in the same pot. The cream cheese goes in with the broth and broccoli so it melts into the rice as it simmers, and by the time you lift the lid, you already have something creamy before the cheddar even goes in. Then the cheese gets added in two rounds, one stirred in off the heat and one sprinkled on top to melt, and that’s the move that makes it look and taste like something that took way more effort than it did.

This is the dinner I make when I need something the whole family will eat without negotiation and I don’t have the energy to think about sides. Protein, vegetables, and carbs all in one pot, done in 40 minutes, with only one pot to clean. Gotta love a dinner that handles itself! And if you love chicken and rice dinners, my Mexican chicken rice one-pot is another easy one-pot option for busy weeknights. Or, for another cozy comfort food dinner, my chicken and stuffing casserole is a family favorite that comes together with minimal effort.

Ingredients for a chicken and broccoli casserole arranged on a countertop, including chicken, broccoli, rice, cheese, onion, spices, broth, butter, and oil.
My lightened up version leans on cream cheese and cheddar for that creamy-without-the-cream vibe.

Welcome to My Kitchen! Let’s Make Chicken, Broccoli & Rice Casserole

Jump to Recipe Instructions
A bowl of raw, cubed chicken coated with dry seasoning sits on a countertop, surrounded by uncooked rice, broccoli, and spice jars.
Toss the chicken in the spices.
Chunks of raw chicken are stirred with a wooden spoon in a large white Dutch oven on a stovetop.
Brown the chicken in the pot then move to a plate.
A hand stirs chopped onions in a large pot with a wooden spatula; cooked chicken pieces are on a plate in the background.
Cook the onion til it’s softened.
A hand stirs rice and sautéed onions in a large pot with a wooden spoon; cooked chicken pieces are in a pan in the background on the stove.
Stir in the rice and garlic.
A person pours broth from a measuring cup into a pot containing broccoli, mushrooms, and rice on a stovetop.
Add the chicken, broccoli & broth to the pot.
A pot on a stovetop containing chopped broccoli, pieces of cooked chicken, and several chunks of cream cheese.
Toss the cream cheese on top and simmer.
A hand stirs a mixture of rice, broccoli, chicken, and shredded cheddar cheese in a large pot on a stove.
Fluff up the rice & stir in some cheese.
A hand sprinkles shredded cheddar cheese over a mixture of rice, broccoli, and chicken in a blue pot on a stovetop.
Sprinkle more cheese on top to get all melty.

Testing Tips for One-Pot Chicken, Rice and Broccoli

  • I tested both chicken breasts and thighs here, and thighs are more forgiving since they don’t dry out as easily, but if you’re using breasts pull them out slightly underdone because they finish cooking with the rice.
  • Don’t skip browning the chicken first, it only takes 4-5 minutes and the bits left in the pot add flavor to everything that cooks after it.
  • I tested with both regular and low-sodium chicken broth and low-sodium is the move here. Between the seasoned chicken and the cheese there is already plenty of salt in this dish.
A large pot filled with cooked broccoli, rice, chicken, and melted cheese, with a serving spoon inside. Shredded cheese, pepper, and broccoli florets are nearby on the table.
A pot filled with a broccoli, rice, and chicken casserole topped with melted cheddar cheese, with a serving spoon partially submerged.
5 stars (3 ratings)

Cheesy Chicken Broccoli and Rice (One-Pot)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Cheesy chicken broccoli and rice in one pot on the stovetop with no canned soup. An easy, comforting weeknight dinner the whole family will love.
Print Recipe Pin Recipe Rate this Recipe

Ingredients

  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 ½ pounds boneless, skinless chicken thighs (or boneless, skinless chicken breasts), cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ yellow onion, finely diced
  • 1 cup white long-grain rice
  • 2 cloves garlic, minced
  • 2 ¼ cups low-sodium chicken broth
  • 3 cups broccoli florets, roughly chopped (10 oz bag)
  • 3 tablespoons cream cheese

To Add at the End

  • 1 ½ cups grated sharp cheddar cheese, divided

Equipment

Instructions 

  • Prepare the Chicken: Sprinkle ½ teaspoon of the salt, black pepper, garlic powder, onion powder, and dried thyme evenly over the chicken, tossing to coat evenly.
  • Cook the Chicken: Heat a large (5- or 6-quart), heavy bottom pot or Dutch oven (with a lid) over medium heat. Add the olive oil and then the chicken in an even layer.
  • Cook until the chicken is browned and not-quite cooked through, about 4-5 minutes, stirring occasionally.
    • The chicken will continue to cook with the rice, so don’t overdo it here, especially if using chicken breast.
  • Cook the Onion: Remove the chicken to a plate and set aside. Add the butter and the onion. Sprinkle with ¼ teaspoon of salt, and cook until the onion is softened, stirring occasionally, about 5-6 minutes.
  • Add the Rice: Add the rice and garlic to the onion. Cook until fragrant, about 1-2 minutes, stirring frequently.
  • Add the Broth and Chicken: Add the broth, and stir, making sure all the rice is completely submerged in the stock. Return the chicken to the pot in an even layer on top of the rice, along with any accumulated juices.
  • Add the Broccoli and Cream Cheese: Add the broccoli in an even layer on top of the chicken, and then the cream cheese on top. Do not stir, as you want the rice to remain completely submerged in the stock.
  • Simmer: Bring to a rapid boil, cover, then reduce to the lowest simmer, and cook for 18-20 minutes, or until the rice is just tender (it will still have a bit of a bite to it).
  • Add the Cheese: Turn off the heat. Uncover, add 1 cup of the cheese, and stir with a fork to fluff the rice and incorporate the cream cheese and cheese.
  • Sprinkle the top with the remaining ½ cup cheese, then re-cover and allow it to sit for an additional 5 minutes for the rice to cook fully and for the cheese to melt. Serve with additional freshly ground black pepper if that's your thing.

Notes

  • Layer: I’ve tried adding the cheddar all at once and the two-step method is my favorite. Stirring one cup in, off the heat, makes it creamy and sprinkling the rest on top and covering for 5 minutes gives you that melty layer.
  • Perfect Rice: Don’t lift the lid while the rice is simmering, as every time you check you’re releasing steam and risking unevenly cooked rice!
  • Cheese: I do love a sharp cheddar cheese for this one, but medium cheddar also works just fine.
Course: comfort food, dinner, Main Course
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 456kcal, Carbohydrates: 32g, Protein: 36g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 113mg, Sodium: 671mg, Potassium: 728mg, Fiber: 2g, Sugar: 2g, Vitamin A: 763IU, Vitamin C: 43mg, Calcium: 255mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe