This one-pan Chicken and Broccoli Rice is cozy, satisfying, and packed with flavor. Tender chicken, fluffy rice, and vibrant broccoli come together in a simple, family-friendly dish.
Table of Contents
What is Chicken and Broccoli Rice?
Chicken and broccoli rice is an easy, wholesome meal that combines tender chicken, hearty rice, and fresh broccoli in one pan. It’s designed to be both comforting and efficient, giving you a full meal without needing multiple pots and pans. The chicken is lightly seasoned, while the rice absorbs savory broth, and the garlic adds aromatic depth.
This dish is all about balance—protein, carbs, and vegetables come together effortlessly. It’s versatile enough for a busy weeknight, a casual lunch, or even meal prep for the week, and it’s easy to customize with different seasonings, cheeses, or vegetables!
Ingredients You Need
- Olive Oil – Olive oil adds rich flavor and helps cook the chicken evenly. We love using extra virgin for its fruity notes.
- Chicken Thighs – Chicken breasts also work, but we find boneless skinless chicken thighs stay juicier and more flavorful.
- Spices – Salt, pepper, paprika, dried Italian seasoning, and onion powder add savory flavor, lots of depth, and a touch of warmth.
- Garlic Cloves – Mince garlic yourself for the most aromatic, flavorful results. Garlic infuses the dish with savory richness.
- Jasmine Rice – This stays nice and fluffy. If using any other rice, you may need to add more liquid or adjust the cooking time.
- Chicken Broth – Low-sodium chicken broth adds savory depth without overpowering the other ingredients. It also keeps the rice moist and tender.
- Broccoli Florets – Broccoli brings a bright, fresh flavor and a satisfying bite. Lightly steaming in the broth keeps them vibrant and tender.
- Shredded Cheddar Cheese – Cheddar melts into the rice, adding creamy richness. Use a sharp variety for a stronger flavor or mild for a subtle finish.
How to Make Chicken and Broccoli Rice
- Heat the olive oil. Add it to a wide pan over medium-high heat until it shimmers.
- Cook the chicken. Place the chopped chicken, salt, pepper, and paprika in the pan. Sear briefly, then stir in minced garlic and cook until fragrant and slightly softened.
- Add the rice, broth, and broccoli. Pour in the chicken broth and rice, then fold in the broccoli florets. Increase the heat just enough to bring the mixture to a gentle simmer.
- Simmer until tender. Lower the heat and cook until the rice is soft and the broccoli is bright green.
- Finish with cheese. Remove from heat and stir in shredded cheddar until it melts into a creamy, flavorful mixture.
Variations
- Cheese – Try mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
- Veggies – Include bell peppers, carrots, or peas to boost color and nutrition.
- Spices – Stir in crushed red pepper flakes, chili powder, or smoked paprika for heat.
- Protein – Swap chicken for turkey, shrimp, or tofu for a twist on the classic.
- Creaminess – Stir in a splash of cream or a dollop of cream cheese for extra richness.
- Herbs – Fresh parsley, thyme, or chives can elevate the dish with their aromatic brightness.
- Low-carb – Swap rice for cauliflower rice for a lighter version that keeps the flavor. Just be sure to adjust the cooking time.
Can I Store Leftovers?
Leftovers can lose some texture if stored too long, especially the broccoli and rice, but the dish will remain equally delicious!
Refrigerate leftovers in an airtight container for up to 3 days, reheating gently to avoid drying out the chicken.
Freezing is possible, but the broccoli may become softer when thawed. It’s best to freeze before adding the cheese for the best texture.
Common Questions about Chicken and Broccoli Rice
Yes! You can add it straight from the freezer or let it thaw before adding it — simply adjust the time it spends cooking with the other ingredients if you use the frozen variety. It’s just as nutritious as fresh and often more convenient.
Cooking the rice in chicken broth instead of water gives it a rich flavor. You can also add more garlic, Italian seasoning, or a bay leaf while cooking to infuse extra flavor.
Be sure to cut the chicken into even-sized pieces and avoid overcooking it. If you have a little extra time, you can also marinate it for 30 minutes before cooking to lock in moisture.
More One Pot Recipes
For us, there’s nothing better on a busy weeknight than having dinner on the table in a flash! That’s why we have so many one-pot recipes that make dinner a breeze — check out some other favorites:
One Pot Broccoli Mac and Cheese
Chicken and Broccoli Rice
Ingredients
- 2 Tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs chopped into 1 inch cubes.
- 1 teaspoon sea salt
- ½ teaspoon black pepper and pepper
- 1 teaspoon paprika
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon onion powder
- 5 cloves garlic minced
- 2 cups jasmine rice rinsed until water runs clear
- 2 ½ cups low sodium chicken broth
- 2 cups broccoli florets
- 2 cups shredded cheddar cheese more or less to taste
Instructions
- Add olive oil to a wide pan or pot. Bring the burner up to medium-high heat.2 Tablespoons olive oil
- Add chicken thighs, salt, pepper, paprika, Italian seasoning, and onion powder to the pot. Cook for a couple minutes, then add in garlic. Cook while stirring until the garlic softens.1 1/2 pounds boneless skinless chicken thighs, 1 teaspoon sea salt, ½ teaspoon black pepper and pepper, 1 teaspoon paprika, 1 ½ teaspoons dried Italian seasoning, 1 teaspoon onion powder, 5 cloves garlic
- Add the rice, and broth. Bring the stove top up to high heat until the broth begins to boil.2 cups jasmine rice, 2 ½ cups low sodium chicken broth
- Reduce the heat to medium-low and cook for 12-14 minutes. Remove the lid, add the broccoli and continue to cook for an additional 10 minutes or until the chicken is cooked through and the rice is cooked.2 cups broccoli florets
- Turn off the heat and stir in shredded cheese.2 cups shredded cheddar cheese
Video
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Several people tried this white instant white rice and it works just as well.
Followed the recipe with one exception… reduced the rice to 2 cups and 2 cups of stock. It was delicious. Can’t wait to try more recipes.
Amazing!
can you use cauliflower rice instead of brown rice
I would like to do this and not use instant rice but rather ‘real’ rice lol. How would I go about that?
Yes, you can definitely do that! You may need to add a little extra liquid as well as cook longer.
Hi there! Quick question. When you say 3 cups of instance rice are you meaning it’s already cooked when you add it to the dish? Making sure it’s 3 cups of cooked rice and not 3 cups of raw rice. Thanks and can’t wait to try!
Hi – great question! It’s 3 cups UNCOOKED instant brown rice!