Description
This One Pot Chicken Broccoli Rice Casserole is a wholesome, comforting dinner made in a single skillet. Tender boneless skinless chicken breasts are sautéed with garlic and onion, then cooked together with long grain rice, fresh chopped broccoli, and a blend of milk and chicken broth to create a creamy, cheesy casserole. Ready in just 45 minutes, this dish is perfect for weeknights and requires no canned soups or complicated steps.
Ingredients
Scale
Protein
- 2 Boneless Skinless Chicken Breasts (seasoned with salt and pepper)
Vegetables
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 4 cups Fresh Broccoli (chopped, about 1/2 pound)
Pantry Staples & Dairy
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 1 cup Long Grain Rice (uncooked, do not rinse)
- 1 1/2 cups Milk (any variety)
- 1 cup Chicken Broth
- 1/2 teaspoon Sea Salt
- 1/8 teaspoon Black Pepper
- 1/2 cup Shredded Cheddar Cheese (about 4 ounces, or more as needed)
- Fresh Parsley (chopped, for garnish)
Instructions
- Prepare the Chicken: Season the boneless skinless chicken breasts with salt and pepper. In a large skillet or deep pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side until they are cooked through and golden brown. Remove from the pan and set aside to rest.
- Sauté Aromatics: In the same pan, add the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
- Add Rice and Liquids: Stir the uncooked long grain rice into the pan with the onions and garlic, coating the rice for about a minute. Pour in the milk and chicken broth, then season with sea salt and black pepper. Stir to combine.
- Cook the Casserole: Bring the mixture to a gentle simmer. Reduce heat to low, cover the pan with a tight-fitting lid, and let cook for 15 minutes.
- Add Broccoli and Chicken: After the initial cooking time, add the chopped fresh broccoli on top of the rice mixture, then slice or chop the cooked chicken breasts and nestle them into the casserole as well. Cover and continue cooking for another 10 minutes, or until the rice is tender and broccoli is cooked to your liking.
- Finish with Cheese: Remove the lid, sprinkle the shredded cheddar cheese evenly over the casserole. Cover again for a couple of minutes to allow the cheese to melt.
- Serve: Garnish with chopped fresh parsley just before serving. Dish out warm and enjoy a hearty, one-pot chicken broccoli rice casserole.
Notes
- Use fresh broccoli for the best texture, but frozen broccoli can be substituted if needed—just add it a few minutes earlier to ensure it cooks through.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- For extra creaminess, add a splash of heavy cream or use half-and-half instead of milk.
- Adjust cheese quantity to preference or use a different type such as mozzarella or pepper jack for variation.
- This dish stores well and makes great leftovers—reheat gently on the stovetop with a splash of milk to keep it creamy.
Nutrition
- Serving Size: 1 cup
- Calories: 262 kcal
- Sugar: 5 g
- Sodium: 447 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 18 mg
