One Pot Chicken, Broccoli and Rice Casserole
See my guide on how to use an Instant Pot.
This healthy One Pot Chicken, Broccoli and Rice Casserole is made all in one skillet in just 30 minutes. Your family will love this easy dinner recipe!
I’m so excited to share this recipe with you today! I’ve been holding on to this one for while, waiting to share it for 30 Minute Thursday once the back to school season was in full swing. Because by now I’m betting you’ll be especially grateful for an easy, family-friendly dinner recipe with minimal clean-up!
This recipe falls into two key categories: it’s made entirely in one pot, and it’s a 30 minute meal. Plus, this One Pot Chicken, Broccoli and Rice Casserole has you covered nutritionally since it contains a lean protein, vegetable and whole grain.
Not to mention that it’s delicious!
Chicken, Broccoli and Rice Casserole is a classic comfort food dish that I know many of you love. When I posted this slow cooker chicken and rice, I never imagined how popular it would become. I’m so glad to have a second easy, cheesy chicken, broccoli and rice casserole to add to my meal rotation.
I also highly recommend this one pan baked ziti and this one pot Spanish chickpea chicken for easy weeknight cooking. My broccoli mac and cheese is another easy comfort food favorite.
Tips for making this One Pot Chicken, Broccoli and Rice Casserole:
- I like to stir a little plain Greek yogurt into the finished dish for extra creaminess. This is optional, which I’ve noted in the recipe below.
- You’ll want to use a quick-cooking brown rice in this recipe, to make this a 30 minute meal (and ensure that the other ingredients don’t overcook while the rice cooks). I use this 10 minute brown rice.
- You’ll need a large skillet with a lid to prepare this recipe. Mine is a 5 quart.
- Try my Baked Chicken and Rice next!
One Pot Chicken, Broccoli and Rice Casserole
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- salt and pepper
- 2 cups quick cooking brown rice, look for one that cooks in 10 minutes, I used Minute brown rice
- 1 teaspoon garlic powder
- 14.5 ounce can, 1 ¾ cups low sodium chicken broth
- 1 pound broccoli florets, cut into bite-size pieces
- 2 tablespoons all purpose flour
- 1 teaspoon Dijon mustard
- ¾ cup low fat milk
- ¼ cup plain low fat Greek yogurt*
- 1 cup 4 ounces grated cheddar cheese, divided
- Heat the olive oil in a large (5 quart) skillet over medium heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is slightly browned, 3-4 minutes. Chicken does not need to be cooked all the way through, as it will continue to cook with the rice.
- Add the rice, garlic powder, chicken broth, ¼ teaspoon salt and 1/8 teaspoon pepper to the skillet. Stir. Bring to a simmer, cover and cook for 2 minutes. Add the broccoli and cook for 3 minutes more.
- Remove lid and reduce heat to low. Stir in the flour, and cook for 1 minute. Stir in the Dijon and milk. Cook, stirring, for 3-5 minutes until liquid is absorbed and broccoli is crisp-tender.
- Stir in the Greek yogurt and ½ cup of the cheese. Top with remaining cheese and serve.
I’m putting this on my meal plan! My kids love everything in there, so it should be a big hit 🙂
Definitely gonna try this out! I love all these ingredients!
Now this is my kind of comfort food! My dad used to make a broccoli casserole when I was little, so this reminds me of it. What a perfect weeknight meal!
Would you add nutrition calculations to your recipes?
Hi Barbara, while my nutrition philosophy is based on eating a balance of fruits and vegetables, whole grains, and lean proteins rather than counting calories, I do understand that knowing the carbohydrate or protein count is often important for dietary reasons. I’m slowly adding this information to some of my recipes, but it takes quite some time to calculate it for each recipe. In the meantime, you can use an online calculator (such as myfitnesspal) to find this information. Thanks!
I love easy one pot meals like this on the busy weeknights once school starts! This looks delicious, I can’t wait to try it!
Thanks, Stacey! One pot dinners are a lifesaver!
Great great recipe !! Cooked this for supper and we love it !! Love the taste. Not to garlicy as I tasted to our taste !! The broccoli cane out very soft while allowing the cheese to melt with lid on. Will recommend this recipe to my niece , family & friends !!!
I wonder if I can make this without the chicken for a veggie version?
I think so! You could use beans in place of the chicken for protein. Chickpeas would be good!
Can I substitute cream of mushroom soup instead of greek yogurt and if so how much do u recommend? I want to make for dinner tonight. Thank you!
Hi Debbie, I haven’t tested this with cream of mushroom soup so I can’t say how that would turn out. If you don’t want to use the yogurt I would recommend just omitting it.
I don’t buy mustard. Any suggestions as to what to replace that with? Also, would sour cream work in place of the Greek yogurt as I more often have it. Thanks!
You can leave the mustard out. Sour cream will work in place of the Greek yogurt, or you can leave that out too. The yogurt just adds a little creaminess.
I think I only have long grain white rice right now. Can i still do this or should I do a little pre cooking with the rice before the skillet since it takes a little bit?
If your rice takes more than 10 minutes to cook (according to the package directions) you would want to cook it some before adding to the skillet. You could also try fully cooking the rice separately, omitting the broth in this recipe (since it won’t be needed to cook the rice), and adding the cooked rice in at the end.
Hi there! Can I make this with quinoa or another grain that has less carbohydrates? Wild rice, even?
If you are substituting the suggested quick-cooking rice for something else it might not cook in the same amount of time or liquid. So, you might want to cook your substituted rice or quinoa separately according to its package directions and then add it at the end.
Made the mistake of buying 5 minute rice, what a disaster. The rice is mush. So disappointed
I’m sorry that you were disappointed with your meal. It’s really important to use 10 minute rice, as noted in the recipe, for the best texture in the finished dish.
For anyone needing dairy free, I substituted the milk and yogurt for almond milk (vanilla) and almond yogurt and it turned out delish!