One Pot Broccoli, Chicken and Rice Casserole is a simple and comforting dish that’s perfect for busy weeknights. This one-pot meal combines tender chicken, nutritious broccoli, and fluffy rice all cooked together in a creamy sauce. It’s not only easy to prepare, but it also cuts down on clean-up time, making it a favorite for families.
Why Make This Recipe
There are many reasons to make this One Pot Broccoli, Chicken and Rice Casserole. It’s quick, healthy, and requires minimal effort. You can have a hearty meal on the table in under 30 minutes. Plus, everything cooks together, allowing the flavors to blend beautifully. This dish is satisfying and perfect for anyone looking for a wholesome, delicious meal that the whole family will enjoy.
How to Make One Pot Broccoli, Chicken and Rice Casserole
Making this dish is easy! Just follow these simple steps to bring it to life.
Ingredients:
- 2 tbsp (30g) unsalted butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g (1 lb) chicken thigh, cut into bite-size pieces (Note 1)
- 2.5 tbsp flour (or 1 ½ tbsp cornflour / cornstarch)
- 2 cups (500 ml) milk (any, I use low fat)
- 2 cups (500 ml) chicken broth
- 1 1/4 cups (225g) long grain white rice, uncooked (Note 2)
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper
- 1 large head of broccoli, broken/cut into small florets (~400 – 500g / 14 oz – 1 lb) (Note 3)
- 2 cups (200g) shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
- Finely chopped parsley, optional for garnish
Directions:
- Melt the butter and heat the oil in a pot over high heat.
- Add the onion and garlic, cooking for 1 minute until fragrant.
- Add the chicken pieces and cook until they turn from pink to white (Note 5).
- Turn the stove down to medium heat. Add the flour and stir for 1 minute.
- Gradually pour in half of the milk, stirring as you go. Once it is mixed, add the remaining milk and stir well.
- Pour in the broth, rice, thyme, and a pinch of salt and pepper. Stir everything together and bring to a simmer.
- Cover the pot and turn the heat down to medium-low, cooking for 12 minutes.
- After 12 minutes, remove the lid. You should still see some liquid on the surface. Quickly add the broccoli, pushing it down so it’s partly submerged, and cover again. Cook for another 3 minutes until the broccoli is just tender.
- Preheat the grill or broiler. Remove the lid and stir in half of the cheese. Don’t worry if it looks too saucy; the excess liquid will be absorbed soon (see video).
- Smooth the surface and top with the remaining cheese. Grill or broil until the cheese is melted. Alternatively, just cover with a lid and let the cheese melt with the residual heat on the turned-off stove.
- Serve immediately, garnished with parsley if desired.
How to Serve One Pot Broccoli, Chicken and Rice Casserole
You can serve this casserole right from the pot! It’s great as a standalone dish, but you can also pair it with a simple side salad or some crusty bread for a complete meal.
How to Store One Pot Broccoli, Chicken and Rice Casserole
If you have any leftovers, let the casserole cool completely. Then, store it in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the microwave or on the stove until warmed through.
Tips to Make One Pot Broccoli, Chicken and Rice Casserole
- For extra flavor, consider adding different herbs or spices that you enjoy.
- If you prefer a thinner sauce, you can add a bit more broth or milk during cooking.
- Make sure not to overcook the broccoli; it should be bright green and tender but still crisp.
Variation
You can easily customize this dish by adding other vegetables like peas or carrots. You can also swap the chicken for cooked sausage or another protein of your choice to suit your taste.
FAQs
Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just add it straight into the pot and adjust the cooking time if necessary.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prepare it in advance and store it in the fridge. Just reheat when you’re ready to eat.
Q: Is this dish gluten-free?
A: To make it gluten-free, replace the flour with a gluten-free thickener, like cornstarch. Always check your chicken broth for gluten-free status.
Enjoy your delicious One Pot Broccoli, Chicken and Rice Casserole!
One Pot Broccoli, Chicken and Rice Casserole
Ingredients
Base Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 500 g chicken thigh, cut into bite-size pieces (Note 1)
- 2.5 tbsp flour (or 1 ½ tbsp cornflour / cornstarch)
- 2 cups milk any, I use low fat
- 2 cups chicken broth
- 1.25 cups long grain white rice, uncooked (Note 2)
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper
- 1 large head broccoli, broken/cut into small florets (~400 – 500g / 14 oz – 1 lb) (Note 3)
- 2 cups shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
- Finely chopped parsley optional for garnish
Instructions
Preparation
- Melt the butter and heat the oil in a pot over high heat.
- Add the onion and garlic, cooking for 1 minute until fragrant.
- Add the chicken pieces and cook until they turn from pink to white.
- Turn the stove down to medium heat. Add the flour and stir for 1 minute.
- Gradually pour in half of the milk, stirring as you go. Once it is mixed, add the remaining milk and stir well.
- Pour in the broth, rice, thyme, and a pinch of salt and pepper. Stir everything together and bring to a simmer.
Cooking
- Cover the pot and turn the heat down to medium-low, cooking for 12 minutes.
- After 12 minutes, remove the lid. You should still see some liquid on the surface. Quickly add the broccoli, pushing it down so it’s partly submerged, and cover again. Cook for another 3 minutes until the broccoli is just tender.
- Preheat the grill or broiler. Remove the lid and stir in half of the cheese.
- Smooth the surface and top with the remaining cheese. Grill or broil until the cheese is melted. Alternatively, just cover with a lid and let the cheese melt with the residual heat on the turned-off stove.
Serving
- Serve immediately, garnished with parsley if desired.
