Cheesy Chicken Broccoli and Rice (One-Pot)

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.

Course comfort food, dinner, Main Course

Cuisine American

Diet Gluten Free

Keyword cheesy, chicken broccoli rice, comfort food, easy, family-friendly, kid-friendly, one pot

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 456

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

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.

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.