Description
A creamy, cheesy, made-from-scratch One Pot Chicken Broccoli Rice Casserole that tastes just like risotto — but easier! Made without canned soup, it’s a wholesome, quick dinner that comes together in under 30 minutes. Perfectly cooked rice, juicy chicken, and fresh broccoli in one pot for the ultimate comfort meal.
Ingredients
2 tbsp (30 g) unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
500 g (1 lb) boneless, skinless chicken thighs, cut into bite-size pieces (see Note 1)
2 ½ tbsp all-purpose flour (or 1 ½ tbsp cornstarch for gluten-free)
2 cups (500 ml) milk (any kind, low-fat works great)
2 cups (500 ml) chicken broth
1 ¼ cups (225 g) uncooked long-grain white rice (see Note 2)
1 tsp dried thyme (or Italian seasoning)
Salt and black pepper, to taste
1 large head of broccoli, cut into small florets (about 400–500 g / 14 oz–1 lb, see Note 3)
2 cups (200 g) shredded mozzarella or cheddar cheese (see Note 4)
Chopped parsley, for garnish (optional)
Instructions
-
Sauté aromatics:
In a large deep skillet or pot, melt the butter with olive oil over medium-high heat. Add onion and garlic and cook for 1 minute until fragrant and slightly golden. -
Cook the chicken:
Add the chicken pieces and cook until they turn white on the outside (they’ll finish cooking later). -
Create the base:
Lower the heat to medium. Sprinkle in the flour and stir well for 1 minute to coat the chicken and absorb the oil. -
Add liquids:
Gradually whisk in half of the milk until smooth, then add the remaining milk and chicken broth. Stir constantly until the sauce starts to thicken slightly. -
Add rice and seasoning:
Stir in the rice, thyme, salt, and pepper. Bring to a gentle simmer, then cover the pot. Reduce heat to medium-low and cook for about 12 minutes. -
Add broccoli:
Remove the lid — there should still be some liquid on top. Add the broccoli, pressing it gently into the rice so it’s partly submerged. Cover again and cook for 3 more minutes until the rice is tender and the broccoli is crisp-tender. -
Add cheese:
Stir in half of the shredded cheese until creamy. Smooth the top, sprinkle the remaining cheese, and broil for 2–3 minutes until melted and golden. (Alternatively, cover with the lid and let it melt with the residual heat.) -
Serve:
Garnish with chopped parsley and serve hot straight from the pot.
Notes
- Chicken:
Chicken thighs work best for juiciness and flavor. You can substitute chicken breast or even ground chicken or turkey. - Rice:
Long-grain or medium-grain white rice gives the best texture — fluffy but creamy. Jasmine or basmati rice also work but will add extra aroma. Avoid risotto or paella rice, as they absorb liquid differently. - Broccoli:
Frozen broccoli can be used. Thaw completely and drain excess moisture before adding. - Cheese:
Any good melting cheese like mozzarella, cheddar, Monterey Jack, or Colby works perfectly. - Make-Ahead Tip:
Cook until the cheese is stirred in, let cool, then refrigerate. Before serving, top with more cheese and reheat covered in the microwave or oven. - Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Cuisine: American