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Jump to RecipeThis one-pot cheesy chicken broccoli rice is the dinner I make when it’s 5:30, everyone’s hungry, and I don’t want a sink full of dishes. Chicken, rice, broccoli and a creamy cheddar sauce all cook together in one deep skillet, and it’s on the table in about 35 minutes. No oven, no separate pot for the rice, and just one pan to wash.
It’s the classic stovetop version, made with a can of cream of chicken soup for speed and that nostalgic, creamy flavor. If you’d rather skip the can and bake it, try my from-scratch baked chicken broccoli rice casserole instead.
Why This One-Pot Version Is So Good
- One pan from start to finish. The chicken browns, the rice simmers and the cheese melts in the same skillet.
- Toasted rice. Stirring the dry rice in the pan drippings for a minute gives it a nutty flavor and helps the grains stay separate.
- Weeknight fast. About 10 minutes of hands-on work and 25 minutes of simmering.
- Kid approved. Mild, cheesy and creamy, with broccoli that even picky eaters tend to accept.
- Budget friendly. Chicken breast, rice, frozen or fresh broccoli and a block of cheddar feed six people.
Ingredients
Here’s what you’ll need. The exact amounts are in the recipe card further down.
- Olive oil: for browning the chicken.
- Chicken breasts: about 1¼ pounds, cut into bite-size cubes. Boneless thighs work well too.
- Onion and garlic: one small onion and four cloves of garlic for flavor.
- Seasonings: salt, black pepper and smoked paprika, which gives the chicken a little color.
- Long-grain white rice: 1 cup, uncooked. Jasmine or basmati are fine; avoid instant rice.
- Cream of chicken soup: one 10.5-ounce can. Cream of mushroom or cream of celery also work.
- Low-sodium chicken broth: 2½ cups, plus a splash extra if needed.
- Broccoli florets: 3 cups, cut small. Fresh or frozen.
- Sharp cheddar: 1½ cups (6 ounces), shredded.
- Fresh parsley: for a bit of color on top (optional).
Equipment
The one thing that really matters here is a wide, deep pan with a tight-fitting lid. A 12-inch deep skillet with a lid or a 5-quart braiser is perfect. The lid traps the steam that cooks the rice, and the wide surface means the rice cooks in an even layer. A heat-resistant spatula helps scrape the bottom so nothing sticks.
How to Make One-Pot Cheesy Chicken Broccoli Rice
Step 1: Brown the chicken and onion
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and onion, season with the salt, pepper and paprika, and cook for 5 to 6 minutes, stirring now and then, until the chicken is lightly browned on the outside. It doesn’t need to be cooked through yet. Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Toast the rice
Add the dry rice to the pan and stir it around for about 1 minute, until the grains look slightly translucent at the edges and smell a little nutty.
Step 3: Add the liquids and simmer
Stir in the cream of chicken soup and the broth, scraping up any browned bits from the bottom of the pan. Bring it to a boil, then turn the heat down to low, cover tightly, and simmer for 18 minutes. Try not to lift the lid, but if you do check once, give it a quick stir to make sure the rice isn’t sticking.
Step 4: Steam the broccoli
Scatter the broccoli florets over the top of the rice, put the lid back on, and cook for another 5 to 6 minutes, until the broccoli is bright green and tender-crisp and the rice is soft. If the pan looks dry before the rice is done, add ¼ cup more broth.
Step 5: Make it cheesy
Turn off the heat. Stir in 1 cup of the cheddar until it melts into a creamy sauce, then sprinkle the rest over the top. Cover for 2 minutes so the cheese melts, or slide an oven-safe pan under the broiler for 1 to 2 minutes for a golden, bubbly top. Garnish with parsley and serve.
Tips for Perfect Stovetop Rice
- Keep the heat low. Once the lid is on, a gentle simmer is all you need. High heat scorches the creamy sauce on the bottom before the rice cooks.
- Use a tight lid. If your lid is loose, lay a sheet of foil over the pan before putting the lid on.
- Cut the broccoli small. Bite-size florets steam in just a few minutes on top of the rice.
- Shred your own cheese. Block cheddar melts smoothly; bagged shreds can turn a bit grainy.
- Let it sit. A few minutes off the heat lets the sauce thicken to the perfect creamy texture.
Troubleshooting
The rice is still hard but the liquid is gone. Add ¼ to ½ cup of hot broth, cover, and cook on low for 5 more minutes.
The bottom stuck or scorched. The heat was too high. Don’t scrape up the burned layer; just spoon the top portion into a new dish. Next time, use the lowest setting on your burner.
It’s too thick after sitting. Stir in a splash of warm broth or milk to loosen it back up.
Easy Variations
- Without canned soup: replace the soup with 2 tablespoons butter, 2 tablespoons flour and ¾ cup milk, cooked into a quick sauce before adding the broth.
- Leftover chicken: skip browning, sauté the onion, then add 3 cups cooked chicken with the broccoli.
- Swap the veggies: try cauliflower, peas, diced carrots or a couple handfuls of spinach.
- Cheese swap: Colby Jack, Monterey Jack or a Mexican blend all melt beautifully.
- Add a kick: stir in a pinch of red pepper flakes or a spoonful of diced green chiles.
If you love quick skillet dinners like this, you’ll also want to try this garlic butter chicken and orzo skillet and my better than takeout chicken fried rice.
What to Serve With It
Since it already has chicken, rice and a vegetable, a simple side is plenty. A crunchy green salad, cucumber and tomato salad, roasted carrots, or a warm dinner roll all round it out nicely. Fruit like sliced apples or grapes is an easy side for kids.
Storing and Reheating
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days.
How do I reheat it?
Add a splash of broth or milk and warm it in the microwave, stirring halfway, or reheat it gently in a covered skillet over low heat. The rice absorbs moisture as it sits, so a little liquid brings back the creamy texture.
Can I freeze it?
Yes, for up to 3 months. Cool it completely, portion it into freezer containers, and thaw overnight in the fridge. The broccoli will be softer after freezing, but it still tastes great.
One-Pot vs. Baked: Which Should You Make?
Both versions taste like cozy, cheesy comfort food, but they suit different nights. This one-pot skillet method is faster, about 35 minutes total, and doesn’t use the oven, which is a bonus in summer. The baked, from-scratch casserole takes about an hour and a half but is almost completely hands-off once it’s in the oven, and it has a thicker, golden cheese crust. If speed matters most, make this one. If you want to prep and walk away, go with the baked version.
Making It a Little Lighter
This recipe is already fairly balanced at around 440 calories and 34 grams of protein per serving. For a lighter version, use a reduced-fat cream of chicken soup, cut the cheddar to 1 cup and choose an extra-sharp variety so you still get plenty of flavor, and bump the broccoli up to 4 cups. Brown rice also works for more fiber: add an extra cup of broth and simmer for about 40 minutes before adding the broccoli.
If you’re watching sodium, look for a low-sodium version of the soup and skip the added salt until the end. The cheese and broth bring plenty of seasoning, so taste before you add more.
The Secret to Creamy, Not Gluey, Rice
The difference between creamy rice and gluey rice comes down to starch and stirring. Rice releases starch as it cooks, and a little of that is exactly what makes the sauce silky. Too much stirring, though, knocks more starch loose and turns the pot thick and pasty. That’s why this recipe has you toast the rice, add the liquid, and then mostly leave it alone under the lid.
The ratio matters too. One cup of long-grain rice usually needs about 2 cups of water on its own, but here it shares the pan with a can of condensed soup and a pile of broccoli that releases moisture as it steams. The 2½ cups of broth account for all of that, so the rice comes out tender while the sauce stays loose and creamy instead of drying out.
Meal Prep and Lunches
This recipe makes six generous portions, so it’s great for packing lunches. Divide it into containers while it’s still warm, let it cool uncovered for 20 minutes, then seal and refrigerate. For the best texture, pack a small container of extra broth or a sprinkle of fresh cheese to add when you reheat it at work. It also pairs well with a handful of cherry tomatoes or a simple side salad for a balanced lunch.
Feeding a Crowd
To double the recipe, use a large Dutch oven or two skillets. In one big pot, increase the simmering time by about 5 minutes and check that the rice is tender in the center before adding the broccoli. Doubling in a pan that’s too small can leave the rice on top undercooked, so a wider pot is always better.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Add it straight from frozen on top of the rice and give it an extra 1 to 2 minutes of steaming time.
Can I use brown rice?
You can. Brown rice needs about 1 more cup of broth and around 40 minutes of covered simmering before you add the broccoli.
Why is my rice mushy?
Too much stirring or too much liquid can make it mushy. Stir only once or twice while it simmers, and measure the broth carefully.
Can I make it without cream of chicken soup?
Yes. Make a quick sauce with butter, flour and milk, as described in the variations above, or follow my from-scratch baked casserole recipe.
Is this the same as a casserole?
It has the same flavors as a classic chicken broccoli rice casserole, but it’s cooked entirely on the stovetop. You can finish it under the broiler for a baked-casserole-style cheesy top.
Dinner, Done in One Pan
Creamy, cheesy and ready in about 35 minutes, this is the kind of recipe that earns a permanent spot in the weeknight rotation. If you make it, leave a star rating and tell me in the comments what you added. And pin it to your quick dinners board so you can find it on your next busy night.
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Protein | 34 g |
| Carbohydrates | 33 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 750 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
One-Pot Cheesy Chicken Broccoli Rice
Ingredients
Method
- Heat the oil in a large, deep skillet over medium-high heat. Add the chicken and onion, season with salt, pepper and paprika, and cook 5–6 minutes until lightly browned. Stir in the garlic for 30 seconds.
- Add the rice and stir for 1 minute to toast it.
- Stir in the soup and broth, scraping up browned bits. Bring to a boil, then reduce heat to low, cover and simmer 18 minutes.
- Scatter the broccoli over the rice, cover, and cook 5–6 minutes more until the rice is tender and broccoli is bright green. Add 1/4 cup broth if it looks dry.
- Turn off the heat and stir in 1 cup of the cheddar. Sprinkle with the remaining cheese, cover 2 minutes to melt (or broil 1–2 minutes), garnish with parsley and serve.
