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Home » Comfort Food » Chicken Broccoli and Rice Casserole

Published: December 16, 2015 Last Modified: May 23, 2019 By Sara 63 Comments

Chicken Broccoli and Rice Casserole

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This one pot chicken with cheddar broccoli rice combines classic flavors for a quick and easy dinner. Chicken thighs are cooked with a creamy cheesy broccoli cheddar rice for a complete meal without all the cleanup.

This chicken broccoli and rice casserole combines classic flavors for a quick and easy dinner. Chicken thighs are cooked with a creamy cheesy broccoli cheddar rice for a complete meal without all the cleanup.

I love a good chicken and rice dish, and this version incorporates plenty of cheese and fresh broccoli for a meal that’s a real crowd pleaser.

Chicken Broccoli and Rice Casserole Recipe | One Pot Chicken and Rice #chicken #rice #broccoli #casserole #dinner #dinneratthezoo #glutenfree

Chicken broccoli and rice casserole in a skillet garnished with parsley.

This chicken broccoli and rice casserole is a great recipe to have in your dinner time rotation – it’s quick to put together, all bakes together in one pot and uses ingredients that you probably already have in the house. And cheesy rice is always a family favorite!

A serving spoon in chicken and rice casserole.

How do you make Chicken Broccoli and Rice Casserole?

The chicken and rice bake together and then the flavorings are added in towards the end of the cooking process. No one likes mushy broccoli, so I lightly cooked it in the pan first, then added it back in at the very end to keep it bright and fresh tasting. The cheese also gets added later which makes for an ultra creamy rice.

I use a short grain rice because when it bakes in the oven it turns into a risotto-like consistency. You can really use any type of short grain rice that you find at the store, I go with an inexpensive variety and it works just as well as the more expensive arborio or carnaroli rice.

Chicken thighs served over cheesy broccoli rice.

Don’t you just want to grab a plate and start eating? Put this chicken broccoli and rice casserole on your dinner menu soon, you’ll be glad you did.

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

More great chicken recipes

  • Lemon Pepper Chicken
  • Chicken and Broccoli Stir Fry
  • Cajun Chicken Pasta
  • Mango Chicken
  • Chicken Alfredo Stuffed Shells
This one pot chicken with cheddar broccoli rice combines classic flavors for a quick and easy dinner. Chicken thighs are cooked with a creamy cheesy broccoli cheddar rice for a complete meal without all the cleanup.
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4.56 from 27 votes

Chicken Broccoli and Rice Casserole

This one pot chicken with cheddar broccoli rice combines classic flavors for a quick and easy dinner. Chicken thighs are cooked with a creamy cheesy broccoli cheddar rice for a complete meal without all the cleanup.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 741kcal
Author Sara Welch

Ingredients

  • 4 bone in skin on chicken thighs (medium sized)
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1 small yellow onion , finely chopped
  • 1 1/2 cups of short grain rice
  • 3 1/2 cups of chicken broth
  • 2 1/2 cups broccoli florets
  • 1 cups grated sharp cheddar cheese
  • chopped parsley for garnish (optional)

Instructions

  • Preheat the oven to 375 degrees.
  • Place a large deep skillet on the stove over medium high heat. Add the broccoli and 1/2 cup water to the pan. Cook the broccoli, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes.Season with salt and pepper to taste. Remove the broccoli from the pan and set aside; remove any excess water from the pan.
  • Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste.
  • Place the chicken in the pan, skin side down, and cook until the chicken is a deep golden brown, about 5-7 minutes. Flip the chicken and repeat the process with the other side.
  • Remove the chicken from the pan and add the onion. Cook for 4-5 minutes or until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan.
  • Pour in the chicken broth and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil.
  • Cover the pan and place it in the oven. Bake for 35 minutes or until liquid has absorbed and chicken is cooked through.
  • Remove the pan from the oven and place the chicken on a serving plate, cover with foil. Stir the broccoli and cheese into the rice mixture and place it back in the oven. Cook for 5 more minutes or until cheese is melted.
  • Place the broccoli cheddar rice on the platter alongside the chicken. Garnish with parsley (optional) and serve.

Nutrition

Calories: 741kcal | Carbohydrates: 63g | Protein: 38g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 1062mg | Potassium: 788mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 67.2mg | Calcium: 280mg | Iron: 2.6mg
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Filed Under: Comfort Food, Everyday Meals, Featured Recipes, One Pot Meals, Quick & Easy Dinners

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    Comments

    1. manda says

      May 23, 2016 at 7:55 pm

      2 stars
      this is not really “one pot”… i agree with more of the criticisms rather than the praise for this dish.
      broccoli was over cooked, too much mess for “one pot meal”, to have to keep taking ingredients in and out of the pot another minus to the “one pot” claim, the rice ended up overcooked and a bit gluey (this is my error for not checking and taking the stated times for granted, however), and the chicken skin needed to be finished off in the pan again as it went a bit soggy…

      I’m sorry… i really don’t like this recipe.

      Reply
    2. Alina ` says

      May 9, 2016 at 4:49 pm

      Hello, Do you know if this would cook the same way if I were to use a cast iron pot?

      Reply
      • Sara says

        May 10, 2016 at 5:46 pm

        That would work fine as long as you cover it, either with the lid of a pan or foil would work too!

        Reply
    3. Mickey says

      May 3, 2016 at 2:28 pm

      Great recipe. I altered it a bit by deboning my thighs (I left the skin on) then breading my chicken in parmesan cheese, garlic,and paprika. I also added so parmesan into the actual rice along with the cheddar.

      Reply
    4. Erin DeBusk says

      April 6, 2016 at 3:55 pm

      Do you cook the rice first before adding it to the pan?

      Reply
      • Sara says

        April 6, 2016 at 11:22 pm

        The rice goes in uncooked!

        Reply
    5. Jill Grzywinski says

      March 27, 2016 at 1:03 pm

      Our family really enjoyed this dish for our Easter dinner. I did add some garlic power and paprika to the salt and pepper. Thank you for sharing. Have a blessed Reserection Day!!!

      Reply
    6. Patti Pearson says

      February 3, 2016 at 1:31 pm

      Hi Sara,
      This looks delicious! I was wondering if I were to substitute boneless, skinless chicken breasts for the thighs, how would I adjust the cooking time?

      Reply
      • Sara says

        February 3, 2016 at 5:14 pm

        Hi Patti, I would try 25 minutes for chicken breasts, you just want to make sure the rice has enough time to absorb all the liquid. Hope that helps!

        Reply
        • Patti says

          February 4, 2016 at 12:29 am

          Thanks, Sara!

          Reply
    7. Bo says

      January 13, 2016 at 6:07 am

      4 stars
      I made this for dinner last night and everyone enjoyed it. I used boneless chicken breasts (we don’t care for thighs) and did the directions a bit different but we all liked the taste of this. My son said I could make it anytime.

      Reply
      • Sara says

        January 13, 2016 at 7:56 pm

        Glad to hear you enjoyed it!

        Reply
      • Patti says

        February 3, 2016 at 1:33 pm

        How did you adjust the recipe, Bo?

        Reply
      • Melisa says

        March 14, 2016 at 2:04 pm

        Hi… How did you prepare the chicken breasts… How long did the oven time vary?? Not a fan of thighs either in my house thanks again in advance

        Reply
    8. Greg says

      January 12, 2016 at 8:41 pm

      Great recipe! I made this recipe and it was so easy! I just followed the directions and my whole family was delighted with the result!

      Reply
    9. Loriann says

      January 12, 2016 at 5:06 pm

      1 star
      Sorry, but this recipe was a total miss for me. When I took the chicken and rice out of the oven after 35 minutes, the rice was still very soupy and undercooked. It required an additional 20 minutes of cooking time in the oven to finish. Then my gorgeous, golden brown chicken skin was a soggy mess after cooking in the chicken broth. Such a disappointment. If I was going to attempt again, I would finish the chicken in a pan in the oven, uncovered and cook the rice/broccoli/cheese on the stovetop. I would also recommend bringing the stock to a boil before putting the pan into the oven. I think that was the main problem with mine took much longer than the recipe states.

      Reply
      • Sara says

        January 14, 2016 at 9:59 am

        Loriann,
        You are absolutely right, I accidentally omitted the step of bringing the liquid to a boil before putting it in the oven. Thank you for bringing this to my attention, the recipe has been updated. I am so very sorry that you had a bad experience with this recipe.

        Reply
    10. kristy @ the wicked noodle says

      January 12, 2016 at 4:56 pm

      5 stars
      I made this last night and it is so delicious and easy! We’re big fans of broccoli rice casserole but I never thought to add whole chicken pieces to it. The broccoli came out perfect, I can’t stand it if it’s overcooked. Even my daughter’s came back for seconds! Thanks for a great recipe that will be a regular rotation in our house.

      Reply
    11. Val R. says

      January 12, 2016 at 11:05 am

      Can I use brown rice? What would that invoove–adding more water? longer cooking time? would that dry out the chicken.

      Reply
      • Sara says

        January 12, 2016 at 4:56 pm

        Yes you can, brown rice typically takes about 40 minutes to cook so I’d add 5-10 minutes to the cooking time and another 1/2 cup of chicken broth. The chicken will not dry out because the skin helps to keep it moist. Hope that helps!

        Reply
    12. June M says

      January 1, 2016 at 9:34 am

      Sounds so delicious with cheese and broccoli mixed in with rice and chicken

      Reply
    13. Yvonne says

      December 26, 2015 at 3:39 pm

      Best

      Reply
    14. Michelle @ A Dish of Daily Life says

      December 17, 2015 at 5:57 pm

      Looks delicious, Sara! My family would definitely like this!

      Reply
    15. Emily says

      December 17, 2015 at 12:51 pm

      I seriously love everything about this dish- the short list of ingredients, the amazing flavors, that it is one-pot! Amazing and so perfect for this busy holiday season when we don’t have time to spend hours slaving away in the kitchen!

      Reply
    16. Manila Spoon (Abby) says

      December 17, 2015 at 9:15 am

      I love your one pot meals! This one is classically delicious and is something my cheese and broccoli loving kiddos will enjoy! Yum!

      Reply
    17. Florian @ContentednessCooking says

      December 17, 2015 at 7:33 am

      One pot meals are the best! Another amazing recipe, Sarah!

      Reply
    18. heather @french press says

      December 17, 2015 at 6:55 am

      I cannot get enough one pan dishes! this is one I’m sure even my fussy one would love

      Reply
    19. Marye says

      December 17, 2015 at 5:29 am

      This looks so delicious! I love broccoli and chicken together!

      Reply
    20. Faith (An Edible Mosaic) says

      December 17, 2015 at 5:09 am

      Now this is a beautiful, crowd-pleasing meal! I love the convenience of a one-pot dish and this one looks perfect. And the addition of cheddar is perfect!

      Reply
      • Clare says

        January 12, 2016 at 4:43 pm

        But it’s not one pot. All the back and forth with plates and in and out of the oven, stove top, etc. It’s annoying and finickety. I am not having a good time making this meal.

        Reply
        • Clare says

          January 12, 2016 at 4:45 pm

          Also, why on earth cook the broccoli first? Then it sits and gets all soggy. It makes no sense.

          Reply
          • Sara says

            January 12, 2016 at 5:06 pm

            Hi Clare, I’m sorry that you’re not enjoying making this recipe. All of the steps are in there for a specific reason. If I were to have put everything in the pot and stuck it in the oven I would have ended up with boiled chicken and gray mushy broccoli which is not my personal preference. I try and create recipes to save time and dishes in every way possible but at some point if there are too many shortcuts it affects the end product.

            Reply
            • lisa says

              February 3, 2016 at 2:22 pm

              Is the rice instant?

            • Sara says

              February 3, 2016 at 5:12 pm

              Hi Lisa, it’s regular rice, it cooks in the broth in the oven.

            • Teresa guerra says

              April 22, 2016 at 8:01 am

              5 stars
              ????????????????????
              Ur amazing u keep it up .

            • Virginia Marie Gleason says

              May 18, 2017 at 12:59 pm

              The recipe was good…but a little difficult to follow. Maybe consider an edit to make it a little more user friendly.

        • Jennifer says

          March 23, 2016 at 12:25 am

          Your right, you end up with a huge mess afterwards. I make mine different, but still it takes all the extra boiling, frying sauteing etc. So, I always make two casseroles, one to bake tonight and one for the freezer, after it is put together and sits in fridge overnight. Now I have a complete dinner ready for the future.

          Reply
          • Cathy Roccaforte says

            February 12, 2018 at 1:50 pm

            You said that the rice “cooks in the broth in the oven”, but the recipe calls for the rice to be added to the pan with the onions before the broth is added:

            5. Remove the chicken from the pan and add the onion. Cook for 4-5 minutes or until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan.
            6. Pour in the chicken broth and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil.

            HELP!!

            Reply
            • Sara says

              February 12, 2018 at 9:06 pm

              All of those steps happen within a minute or two of each other, the next step in the process is to put the pan in the oven so the rice does indeed cook in the oven.

        • Ana Snyder says

          October 12, 2016 at 6:47 am

          Me too!
          That recipe doesn’t work!

          Reply
        • Dana says

          July 24, 2017 at 4:30 pm

          5 stars
          If you don’t like the recipe, don’t make it. Just keep your negative comments to yourself!

          Reply
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