The Stay At Home Chef presents a cheerful, no-fuss approach to weeknight dinners with this one pot chicken broccoli and rice recipe. This "easy all in one dinner" is creamy, cheesy, and made with real ingredients—no canned soup required—perfect for anyone looking to simplify dinner without sacrificing flavor. This post pulls together the full method, helpful tips, and tasty variations so readers can make it at home with confidence. cooking, recipes, bon apetit
Why this recipe works
This dish is designed to be family-friendly, budget-friendly, and low-stress. By browning the chicken first, toasting the rice, and letting everything simmer together in one pot, the result is a creamy, cheesy casserole-style meal with minimal cleanup. It’s a perfect example of approachable comfort food that comes together quickly on busy weeknights.
Key ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 to 1.5 pounds boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt and 1/2 teaspoon black pepper
- 1 medium white or yellow onion, diced
- 1 tablespoon minced garlic
- 1 1/2 cups long grain white rice
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 2 cups milk
- 4 cups broccoli florets (trimmed to bite-sized pieces)
- 1 teaspoon dried thyme and 1 teaspoon dried oregano
- 2 cups shredded cheddar cheese, divided
Step-by-step method
- Prepare ingredients: cube the chicken, dice the onion, and trim broccoli into bite-sized florets.
- Heat a large heavy-bottom pot or Dutch oven over medium. Melt 2 tablespoons butter and add 2 tablespoons olive oil.
- Add the cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brown lightly—no need to cook through.
- Stir in the diced onion and cook until softened, about 5–7 minutes.
- Add 1 1/2 cups long grain white rice and 1 tablespoon minced garlic. Toast for about 90 seconds, stirring constantly.
- Sprinkle in 3 tablespoons flour and stir to combine; this will thicken the sauce.
- Slowly pour in 2 1/2 cups chicken broth, stirring until the sauce thickens, then add 2 cups milk.
- Stir in the broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Bring the pot to a boil.
- Reduce heat to medium-low, cover, and simmer for 15–20 minutes until the rice is tender. Open the lid occasionally to stir and prevent sticking.
- When the rice is cooked, stir in 1 cup shredded cheddar until gooey. Top with the remaining 1 cup of cheddar, turn off the heat, and cover for 2–3 minutes so steam melts the top layer of cheese.
- Serve hot and enjoy that satisfying cheese pull!
Quick tips for success
- Trim broccoli florets to uniform, bite-sized pieces so they cook evenly with the rice.
- To avoid clumpy rice, stir a few times while simmering and check the bottom of the pot occasionally.
- Use long-grain white rice as stated—other rice types will change cook time and liquid ratio.
- For a richer finish, substitute half-and-half for part of the milk, or swap some cheddar for mozzarella for extra stretch.
Variations and make-ahead ideas
- Add a cup of mushrooms or a diced bell pepper with the onions for extra veggies.
- Swap chicken for cooked shredded rotisserie chicken to shorten prep time.
- Freeze leftovers in an airtight container for up to 2 months; thaw overnight and reheat gently with a splash of milk.
This one-pot casserole celebrates simple ingredients and straightforward technique—exactly what cooking, recipes, bon apetit enthusiasts love. The Stay At Home Chef’s approach keeps things accessible so anyone can enjoy a homemade, comforting meal without fuss.
This article was created from the video One Pot Chicken Broccoli and Rice with the help of AI.
One Pot Chicken Broccoli and Rice — cooking, recipes, bon apetit. There are any One Pot Chicken Broccoli and Rice — cooking, recipes, bon apetit in here.
