One Pot Chicken Broccoli & Rice

This easy, one-pot dinner is creamy, cheesy, and gets your vegetables in, too! Everything cooks together in just one pot, which means no extra dishes! Plus, there’s no “cream of” soups in here. The sauce is totally homemade and uses real ingredients. You get warm and cozy comfort food without the cans!

For more one-pot recipes, try our Baked Chicken and Rice Casserole or our Lemon Chicken and Orzo.

This one-pot wonder is the ultimate comfort. It’s that nostalgic creamy, chicken and rice dinner, but with added vegetables and a layer of melted cheddar cheese. It’s a full meal in one, and you won’t have a million dishes to take care of later. Whether it’s the middle of winter and you want something that tastes cozy, or you’re sick of drive-thrus and frozen pizza, this recipe is a homemade option that’s just as easy and tastes way better!

Ingredient Notes

• Chicken Breast: Boneless skinless chicken breasts work best for this recipe, or you can use boneless skinless chicken thighs for juicier chicken. Either way, cut into bite-sized cubes.
• Broccoli: Be sure to cut up large florets into bite-size pieces. If using frozen broccoli florets, they’ll end up mushier.
• Chicken Broth: Use a lower-sodium option to better control the flavor.
• Shredded Cheddar Cheese: Sharp cheddar cheese is our go-to for the strongest flavor.
• Olive Oil and Butter: This combo adds depth to the flavor and helps brown the chicken nicely.
• White Onion: Use white or yellow onion.
• Garlic: If you love garlic, feel free to add an extra clove or two. Freshly minced gives you the best flavor, but jarred works too.
• All-Purpose Flour: Used to thicken the sauce. Make sure to cook it with the rice to get rid of the raw flour taste.
• Milk: Whole milk works best, but you can substitute with 2% or even a non-dairy option like almond milk if needed.
• Dried Thyme and Oregano: Feel free to adjust the amounts to your taste, or swap in Italian seasoning if you prefer.

Keeping the Chicken Juicy

No one wants dry chicken, especially in a creamy dish like this. Here’s how to make sure yours stays tender and juicy. First, make sure that your chicken is evenly cut so that the pieces are roughly the same size.

Brown, Don’t Fully Cook: In the first step, you’re just giving the chicken a quick sear for flavor. It will finish cooking gently in the sauce as the rice simmers.

Use Thighs for Extra Insurance: If you’re worried about overcooking, boneless skinless chicken thighs stay juicier than breasts and can handle the extra simmer time without drying out.

Make it a Freezer Meal

Allow the dish to cool completely. Once cooled, into individual freezer-safe containers or resealable plastic freezer bags. Make sure to leave a little room at the top of each container, as the food will expand slightly when frozen. Label each container with the date and contents, then store them in the freezer for up to 3 months

When you’re ready to enjoy, thaw an individual portion in the refrigerator overnight. Reheat in a microwave-safe dish, adding a splash of chicken broth or milk if the mixture seems too thick. Heat in 30-second increments, stirring in between, until warmed through.