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–+ servings
Black bowl filled with cheesy broccoli chicken and rice dinner and green florets.

One Pan Chicken Broccoli Rice Casserole

5 from 1 vote
Aliana Recipes
Rich, cheesy, and deeply savory, this one pan chicken broccoli rice casserole brings comfort to the table in just 30 minutes. The rice cooks directly in the broth for maximum flavor absorption.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings:4 people
Course:Dinner
Cuisine:American
Calories:580kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoon unsalted butter Base for the roux
  • 1 tablespoon olive oil Prevents butter from burning
  • 1 onion, finely chopped Adds aromatic depth
  • 2 cloves garlic, minced Fresh is best
  • 500 g chicken thigh, cut into bite-size pieces Stays juicy during cooking
  • 2.5 tablespoon flour Thickens the sauce
  • 2 cups milk Low fat or whole works
  • 2 cups chicken broth Provides savory liquid for rice
  • 1 ¼ cups long grain white rice, uncooked Do not use instant rice
  • 1 teaspoon dried thyme Adds herbal warmth
  • salt and pepper To taste
  • 1 large head broccoli, cut into small florets Approx. 400-500g
  • 2 cups shredded mozzarella or cheddar Freshly grated melts best
  • fresh parsley Optional garnish

Equipment

  • 1 Large pot or Dutch oven Must have a tight-fitting lid
  • 1 Wooden spoon For stirring roux
  • 1 Knife Chopping veggies/chicken
  • 1 measuring cups Liquid and dry

Method
 

  1. Melt the butter with the olive oil in a large pot over high heat, then sauté the onion and garlic for 1 minute to release their aroma. Add the chicken pieces and cook until they turn opaque white to ensure they seal properly.
  2. Reduce the heat to medium, sprinkle in the flour, and stir constantly for 1 minute to cook out the raw flour taste. The mixture should look slightly pasty and golden.
  3. Pour in half the milk while stirring to incorporate it into the flour, then add the remaining milk once smooth. This gradual addition prevents lumps from forming in your sauce base.
  4. Stir in the chicken broth, uncooked rice, dried thyme, and a pinch of salt and pepper. Everything should be well combined in the liquid.
  5. Bring the liquid to a simmer, cover the pot, and reduce heat to medium-low for 12 minutes. The rice will absorb most of the liquid but should still look moist.
  6. Remove the lid and quickly push the broccoli florets down so they are partly submerged in the liquid. Cover again and cook for 3 more minutes until the broccoli is tender-crisp.
  7. Stir in half the cheese until melted, then smooth the surface and top with the remaining cheese. The residual heat will melt the topping, or you can broil it briefly for a golden crust.

Nutrition

Serving: 450g (1 bowl)Calories: 580kcalCarbohydrates: 45gProtein: 38gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 60mgCalcium: 35mgIron: 15mg

Notes

Use uncooked long-grain white rice for the best texture; instant rice will turn mushy too quickly. If the sauce feels too thick before serving, stir in a splash of extra hot broth.