This chicken, broccoli and rice casserole brings together familiar flavors for a quick, comforting dinner. Bone-in, skin-on chicken thighs roast atop a creamy, cheesy broccoli and cheddar rice for a satisfying one-pan meal with minimal cleanup.
I enjoy chicken-and-rice recipes, and this version adds plenty of sharp cheddar and fresh broccoli to please the whole family. It’s simple to prepare, bakes in a single skillet or casserole, and uses ingredients you likely already have on hand.
This chicken broccoli and rice casserole is an excellent addition to your weeknight dinner rotation. It comes together quickly, bakes in one dish, and produces a creamy, cheesy rice that kids and adults alike will love.
How to make Chicken Broccoli and Rice Casserole
The method is straightforward: the chicken and rice bake together, and the broccoli and cheese are folded in near the end to keep their texture and flavor bright. To avoid soggy broccoli, I briefly cook it in the skillet with a splash of water until it’s crisp-tender, then remove it and finish it off in the oven with the rice so it retains color and bite. Adding the cheese toward the end gives the rice a rich, creamy texture without becoming gluey.
I recommend a short-grain rice because it yields a risotto-like, creamy finish after baking. You can use any short-grain rice you can find; ordinary short-grain varieties work well and are more budget friendly than specialty risotto rice.
This casserole makes a generous, warm meal—perfect for family dinners or casual gatherings. Try it soon and enjoy the ease of a one-pan dinner that still feels special.
More great chicken recipes
- Lemon Pepper Chicken
- Chicken and Broccoli Stir Fry
- Cajun Chicken Pasta
- Mango Chicken
- Chicken Alfredo Stuffed Shells
Chicken Broccoli and Rice Casserole
Sara Welch
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Main Course
American
4 servings
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 short-grain rice
- 3 1/2 cups chicken broth
- 2 1/2 cups broccoli florets
- 1 cup grated sharp cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Place a large, deep skillet or ovenproof pan over medium-high heat. Add the broccoli and 1/2 cup water. Cook, stirring occasionally, until the broccoli is crisp-tender, about 4–5 minutes. Season with salt and pepper. Remove the broccoli and set aside. Drain any excess water from the pan.
- Heat the olive oil in the pan over medium-high heat. Season the chicken thighs on both sides with salt and pepper.
- Place the chicken in the pan, skin-side down, and cook until the skin is deep golden brown, about 5–7 minutes. Flip the chicken and brown the other side for another 5–7 minutes. Remove the chicken and set aside.
- Add the chopped onion to the pan and cook until translucent, about 4–5 minutes. Stir in the rice and cook for about 1 minute to coat it in the pan flavors.
- Pour in the chicken broth and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil on the stovetop.
- Return the chicken to the pan, nestling the thighs into the rice. Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for about 35 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through (internal temperature should reach 165°F / 74°C).
- Remove the pan from the oven. Transfer the chicken to a serving plate and tent with foil to keep warm. Stir the reserved broccoli and grated cheddar into the rice mixture, then return the pan to the oven uncovered for about 5 minutes, or until the cheese melts and the rice is creamy.
- Spoon the cheesy broccoli rice onto a platter and arrange the chicken alongside it. Garnish with chopped parsley if desired and serve immediately.
Nutrition (per serving, approximate)
Calories: 741 kcal | Carbohydrates: 63 g | Protein: 38 g | Fat: 36 g | Saturated Fat: 12 g | Cholesterol: 171 mg | Sodium: 1062 mg | Fiber: 2 g | Vitamin C: 67.2 mg | Calcium: 280 mg
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