Chicken and Rice With Broccoli – A Simple, Comforting One-Pan Dinner

This is the kind of meal you make when you want something warm, reliable, and genuinely satisfying. Tender chicken, fluffy rice, and crisp-tender broccoli come together in one pan with straightforward seasoning and a creamy finish if you want it. It’s easy enough for a weeknight and cozy enough for a quiet weekend.

Everything cooks together, so you don’t have to juggle multiple pots. Clean-up is simple, and the flavors are familiar and comforting.

Why This Recipe Works

This recipe balances flavor, texture, and convenience. The chicken is seared first for deep, savory taste, then the rice cooks in the same pan, soaking up the fond and seasoning.

Broccoli steams gently on top, keeping it bright and crisp-tender rather than mushy. You can keep it classic with broth, garlic, and onion, or add a small splash of cream or cheese at the end for richness.

It’s also flexible. Use boneless thighs for juiciness or breasts for a leaner option.

White rice cooks quickly and evenly in the chicken broth, and you can swap in brown rice with a simple timing adjustment. The result is a balanced, complete meal that doesn’t require a long ingredient list or fancy technique.

Ingredients

• 1.5 pounds boneless, skinless chicken (thighs for juiciness or breasts for leaner)
• 1 cup long-grain white rice (rinsed until water runs mostly clear)
• 2 cups low-sodium chicken broth (plus more as needed)
• 3 cups broccoli florets (bite-size pieces)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil or neutral cooking oil
• 1 tablespoon butter (optional, for finishing)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• 1/4 cup grated Parmesan or 2–3 tablespoons heavy cream (optional, for a creamy finish)
• Lemon wedges, for serving (optional)

How to Make It

1. Prep the basics. Cut the chicken into bite-size pieces and pat dry. Season with salt, pepper, paprika, and thyme.Rinse the rice until the water runs mostly clear. Chop the onion, mince the garlic, and cut broccoli into small florets.
2. Brown the chicken. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 4–6 minutes, turning once, until browned and mostly cooked through.Transfer to a plate.
3. Build the flavor base. Lower heat to medium. Add onion and a pinch of salt to the same pan. Cook 3–4 minutes, stirring and scraping up brown bits.Add garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Toast the rice. Stir in the rinsed, drained rice. Cook 1–2 minutes to lightly toast and coat with oil and aromatics. This helps the rice stay fluffy and flavorful.
5. Add liquid and simmer. Pour in the chicken broth and bring to a gentle simmer.Taste the liquid and adjust seasoning with salt and pepper. Return the chicken and any juices to the pan, nestling it into the rice.
6. Cover and cook. Reduce heat to low, cover tightly, and cook for 10 minutes. Try not to lift the lid; you want to trap steam so the rice cooks evenly.
7. Add broccoli. After 10 minutes, quickly lift the lid, scatter the broccoli on top, and cover again.Cook another 8–10 minutes, until the rice is tender, liquid is absorbed, and broccoli is crisp-tender.
8. Finish and fluff. Remove from heat and rest, covered, for 5 minutes. Add butter and Parmesan or cream if using. Fluff gently with a fork to mix broccoli and chicken through the rice.
9. Serve. Squeeze lemon over the top for brightness and taste for final seasoning.Add more pepper or a pinch of salt if needed.

How to Store

• Fridge: Cool completely, then store in airtight containers for 3–4 days.
• Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Add a splash of water or broth and warm on the stovetop over medium-low or in the microwave in 60–90 second bursts, stirring between. Cover to keep moisture in.
• Meal prep tip: Pack with lemon wedges and a little extra cheese on the side to freshen up the flavor when reheating.

Benefits of This Recipe

• Balanced nutrition: You get lean protein, whole veggies, and satisfying carbs in one bowl.
• One-pan convenience: Fewer dishes and less stress after cooking.
• Family-friendly flavors: Simple seasoning that works for kids and adults, with optional heat for those who want it.
• Flexible and affordable: Works with chicken thighs or breasts, frozen or fresh broccoli, and pantry spices.
• Great for leftovers:</-strong> Reheats well and packs easily for lunch.

What Not to Do

• Don’t skip rinsing the rice. Excess starch can make the rice gummy.
• Don’t overcrowd the pan when browning chicken. Crowding traps steam and prevents good browning.
• Don’t keep lifting the lid. You’ll lose steam and extend cooking time.
• Don’t add broccoli too early.</-strong> It will overcook and turn mushy.
• Don’t forget to rest the rice. Those 5 minutes help everything settle and turn fluffy.

Alternatives

• Brown rice: Use 1 cup brown rice and 2.25–2.5 cups broth.Simmer covered for 25 minutes before adding broccoli, then add broccoli and cook 10–12 more minutes.
• Cauliflower “rice”: Cook chicken and aromatics as directed. Add 4 cups cauliflower rice and 1/2 cup broth, then cook uncovered 5–7 minutes, stirring, until tender. Add broccoli (steam separately to keep texture) and combine.
• Dairy-free:</-strong> Skip butter, Parmesan, and cream.Finish with olive oil and lemon.
• Cheesy version: Stir in 1/2–1 cup shredded cheddar or mozzarella off heat until melted.
• Herb swap: Use rosemary, oregano, or a garlic-herb blend. Fresh parsley or chives at the end add brightness.
• Protein swap: Try turkey, pork tenderloin, or firm tofu (press well and brown) for a different twist.
• Veggie boost: Add peas, diced carrots, or spinach in the last few minutes.

FAQ

Can I use frozen broccoli?

Yes. Keep it frozen until you add it.

Scatter it over the rice in the last 8–10 minutes. It may release a little extra moisture, so cook uncovered for the last 1–2 minutes if needed.

What if my rice isn’t tender when the liquid is gone?

Add 2–4 tablespoons of hot water or broth, cover, and cook a few more minutes on low. Rice can vary based on brand, pan, and heat level.

How do I keep chicken breasts from drying out?

Cut them into even pieces, sear quickly over medium-high heat, and avoid overcooking.

Resting the pan off heat helps the chicken reabsorb juices.

Can I make this in the oven?

Yes. After browning chicken and sautéing aromatics on the stovetop, stir in rice and broth. Cover and bake at 375°F (190°C) for 20 minutes, add broccoli, then bake 10–15 minutes more until rice is tender.

Is jasmine or basmati rice okay?

Absolutely.

Both work well and stay fluffy. Keep the same liquid ratio and timing, checking a couple minutes early since some brands cook faster.

How can I add more flavor without making it heavy?

Use a squeeze of lemon, extra black pepper, and fresh herbs. A spoonful of Dijon mustard whisked into the broth also adds depth without extra richness.

What pan is best?

A wide, heavy skillet with a tight lid or a medium Dutch oven works best.

A heavier pan distributes heat evenly and prevents scorching on the bottom.

Can I double the recipe?

Yes, if your pot is large enough. Increase liquid proportionally and extend cooking time a few minutes. Avoid stacking the chicken too deep or it won’t brown well.

Final Thoughts

Chicken and rice with broccoli is the kind of recipe you return to when you want something steady and good.

It’s reliable, flexible, and easy to tweak to your taste. With basic ingredients and a single pan, you get a comforting meal that feels complete. Keep this one in your weeknight rotation, and make it your own with small finishing touches—lemon, herbs, or a little cheese.

Simple food done well never gets old.

Chicken and Rice With Broccoli – A Simple, Comforting One-Pan Dinner

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

• 1.5 pounds boneless, skinless chicken (thighs for juiciness or breasts for leaner)
• 1 cup long-grain white rice (rinsed until water runs mostly clear)
• 2 cups low-sodium chicken broth (plus more as needed)
• 3 cups broccoli florets (bite-size pieces)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil or neutral cooking oil
• 1 tablespoon butter (optional, for finishing)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• 1/4 cup grated Parmesan or 2–3 tablespoons heavy cream (optional, for a creamy finish)
• Lemon wedges, for serving (optional)

Instructions

• Prep the basics. Cut the chicken into bite-size pieces and pat dry. Season with salt, pepper, paprika, and thyme. Rinse the rice until the water runs mostly clear. Chop the onion, mince the garlic, and cut broccoli into small florets.
• Brown the chicken. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 4–6 minutes, turning once, until browned and mostly cooked through. Transfer to a plate.
• Build the flavor base. Lower heat to medium. Add onion and a pinch of salt to the same pan. Cook 3–4 minutes, stirring and scraping up brown bits. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
• Toast the rice. Stir in the rinsed, drained rice. Cook 1–2 minutes to lightly toast and coat with oil and aromatics. This helps the rice stay fluffy and flavorful.
• Add liquid and simmer. Pour in the chicken broth and bring to a gentle simmer. Taste the liquid and adjust seasoning with salt and pepper. Return the chicken and any juices to the pan, nestling it into the rice.
• Cover and cook. Reduce heat to low, cover tightly, and cook for 10 minutes. Try not to lift the lid; you want to trap steam so the rice cooks evenly.
• Add broccoli. After 10 minutes, quickly lift the lid, scatter the broccoli on top, and cover again. Cook another 8–10 minutes, until the rice is tender, liquid is absorbed, and broccoli is crisp-tender.
• Finish and fluff. Remove from heat and rest, covered, for 5 minutes. Add butter and Parmesan or cream if using. Fluff gently with a fork to mix broccoli and chicken through the rice.
• Serve. Squeeze lemon over the top for brightness and taste for final seasoning. Add more pepper or a pinch of salt if needed.