There’s something incredibly satisfying about a dish that’s creamy, cheesy, and packed with wholesome ingredients. This Cheesy Chicken Broccoli Rice Bake Recipe hits all those marks — it’s comforting, brightened by fresh broccoli, and comes together in one pot without any fuss. Honestly, it’s become one of my go-to weeknight meals when I want something hearty but hassle-free.
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Why You'll Love This Recipe
What makes this recipe special for me is how effortlessly it combines tender chicken, fluffy rice, and just the right amount of cheesy goodness with fresh broccoli to balance it all out. Plus, it cooks up in one pot, which means less cleanup—always a win in my book.
- One-Pot Wonder: You cook everything right in the oven-safe skillet, cutting down on mess and saving time.
- Balanced and Comforting: It’s creamy and cheesy, but the broccoli adds freshness and a lovely crunch.
- Quick and Easy: Ready in just around 30 minutes — perfect for busy evenings.
- Flexible Ingredients: You can swap out veggies or cheese to fit what you have on hand or dietary preferences.
Ingredients & Why They Work
This dish is a clever mix of familiar ingredients that work together to create a rich and satisfying casserole without getting too complicated. Each component plays its role to boost flavor and texture, making it approachable for any home cook.
- Olive oil: The base for sautéing that adds a subtle fruity note and prevents sticking.
- Onion: Adds sweetness and depth when cooked down with the chicken.
- Chicken breasts: Lean protein, cut into small cubes so it cooks evenly and stays tender.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors.
- Garlic: A small amount adds aromatic warmth without overpowering.
- Rice: The hearty carb that soaks up the flavors; I prefer white rice but brown rice can work too if you adjust cooking time.
- Cream of chicken soup: Thickens the casserole and adds creaminess along with some savory notes.
- Chicken broth: Keeps the rice cooking moist and infuses flavor.
- Broccoli florets: Fresh or lightly steamed, adding color, nutrition, and a bit of crisp freshness.
- Cheddar cheese: Sharp and melty, it brings cheesy comfort and a golden top when broiled.
- Fresh parsley: Adds a pop of green and a mild, fresh flavor to finish.
Make It Your Way
I often like to tweak this recipe depending on what’s in my fridge or pantry. It’s such a versatile base that you can add your own spin and never get bored.
- Variation: I’ve tried swapping out broccoli for cauliflower or green beans—each brings its own texture and flavor. Sometimes I toss in mushrooms or bell peppers for extra veggies.
- Dairy-Free: For a dairy-free version, use a plant-based cheese and a dairy-free creamy soup alternative; just expect a slight change in richness.
- Spicy Kick: I’ve added a pinch of red pepper flakes or mixed in a bit of diced jalapeño for heat, which my family really enjoyed.
Step-by-Step: How I Make Cheesy Chicken Broccoli Rice Bake Recipe
Step 1: Brown the Onion and Chicken
Start by heating olive oil in a large ovenproof skillet over medium heat. Toss in the chopped onion and cubed chicken breasts. Cook for about 5 minutes, stirring occasionally, until the chicken starts to brown and is no longer pink inside. Don’t rush this step; getting a bit of color on the chicken really builds flavor. Season with salt and pepper, then add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic—it should smell amazing without going bitter.
Step 2: Add Rice and Liquids
Next, stir in the uncooked rice, cream of chicken soup, and chicken broth. The broth helps the rice cook perfectly while soaking up those rich flavors. I like to start with 2 cups of broth—if you notice the rice isn’t quite done after the cooking time, you can add a splash more. This is a good moment to give everything a gentle stir so the rice is evenly distributed.
Step 3: Cook the Rice Until Tender
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let the rice cook for about 15 minutes. I like to peek and stir gently halfway through to make sure the rice isn’t sticking to the bottom. The rice should be soft but not mushy when done; taste and add more salt or pepper if needed.
Step 4: Add Broccoli and Cheese
Stir in the broccoli florets and half of the cheddar cheese; let it cook covered for another 2 minutes so the broccoli softens but still holds some bite. Then sprinkle the remaining cheese evenly on top. Pop the skillet under the broiler for just a couple minutes—watch closely here because you want the cheese to melt and get a little golden but not burn. This broiling step gives the casserole that irresistible, bubbly finish.
Step 5: Garnish and Serve
Finally, sprinkle with fresh parsley for a fresh, herbal note and a pop of color. Serve straight from the skillet—it’s a great casual presentation and keeps everything warm. This recipe feels like a big, comforting hug on a plate.
Top Tip
From testing this recipe a few times, I’ve learned that monitoring the rice as it cooks is key to getting the perfect texture. Here are my top tips to help you nail it:
- Rice Choice Matters: Regular long-grain white rice cooks perfectly in this recipe; if you use brown rice, increase the broth and cooking time accordingly.
- Don’t Skip Stirring: Gently stir halfway through cooking to prevent rice from sticking or burning at the bottom of the pan.
- Watch the Broiler: Keep a close eye on the cheese under the broiler—it can go from golden to burned quickly.
- Adjust Liquids as Needed: Depending on your broth and soup brand, you might need a splash more liquid if the rice isn’t tender at 15 minutes.
How to Serve Cheesy Chicken Broccoli Rice Bake Recipe
Garnishes
I love garnishing with freshly chopped parsley because it brightens the dish and adds subtle herbal notes. Sometimes I sprinkle a bit of extra sharp cheddar or a light dusting of smoked paprika for color and an extra flavor punch. A squeeze of fresh lemon juice right before serving can also liven things up unexpectedly well.
Side Dishes
This bake is hearty on its own, but I sometimes pair it with a crisp side salad to balance the richness—think simple mixed greens with a tangy vinaigrette. Steamed green beans or roasted carrots also complement the flavors if you want extra veggies on the side.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins with a sprinkle of toasted breadcrumbs on top for crunch. It’s also delightful scooped into warm pita pockets with a bit of extra parsley and a drizzle of hot sauce for a fun twist.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days. I let it cool completely before sealing to avoid sogginess. When I reheat, it tastes best warmed gently in the oven or microwave with a splash of broth or water to keep the rice moist.
Freezing
I’ve frozen this casserole once it’s cooled, portioned out into freezer-safe containers. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating, and you might want to add a little extra cheese on top to freshen it up.
Reheating
To keep the texture just right, I reheat leftovers covered in the oven at 350°F for about 15-20 minutes or until warmed through. Adding a bit of broth and covering with foil helps prevent it from drying out. If using a microwave, stir halfway through heating and avoid overheating to prevent rubbery chicken.
Frequently Asked Questions:
Absolutely! Frozen broccoli works fine. Just add it in a little earlier in step 4 to give it time to cook through. You might also want to reduce the cooking liquid slightly since frozen broccoli releases extra moisture.
Long-grain white rice is ideal because it cooks evenly in the liquid and achieves a fluffy texture. If you prefer brown rice, blast it first or increase the broth and add more cooking time to ensure it fully cooks.
Yes, you can swap the cheddar cheese for a dairy-free cheese alternative and use a dairy-free cream of chicken soup or make your own creamy base with coconut milk or cashew cream. The flavor will be slightly different but still delicious.
Stir the rice gently about halfway through cooking to prevent sticking. Also, make sure to use an oven-safe skillet with a good non-stick surface or a well-seasoned cast iron pan, and keep the heat at medium-low once you’ve added the rice and liquids. Adding the right amount of broth helps keep the rice moist.
Final Thoughts
This Cheesy Chicken Broccoli Rice Bake Recipe is one of those dishes I always come back to because it’s straightforward, tasty, and feels like a warm hug after a busy day. I hope you find it as easy to love and customize as I do — give it a try and see how quickly it becomes part of your regular dinner rotation!
Print
Cheesy Chicken Broccoli Rice Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This One Pot Cheesy Chicken Broccoli and Rice Casserole is a comforting, easy-to-make meal featuring tender chicken, nutritious broccoli, and creamy cheddar cheese all cooked together with rice in a single skillet. Perfect for a quick weeknight dinner, it’s loaded with flavor and ready in just 30 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 chicken breasts (cut into small cubes)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic (minced)
- ¾ cup rice (uncooked)
- 10 ounces cream of chicken soup (1 can)
- 2 cups chicken broth (low sodium)
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- Cook the onion and chicken: Heat the olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and cubed chicken breasts. Cook for about 5 minutes until the chicken begins to brown and is no longer pink in the center. Season with salt and black pepper. Add the minced garlic and cook for another 30 seconds until the garlic is fragrant.
- Add the rice and liquids: Stir in the uncooked rice, cream of chicken soup, and 2 cups of low sodium chicken broth. Mix well. If needed, more broth can be added later to ensure the rice cooks properly.
- Cook the rice: Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and simmer for about 15 minutes, stirring occasionally, until the rice is tender and fully cooked. Taste and adjust seasoning as needed.
- Finish with broccoli and cheese: Stir in the broccoli florets and half of the cheddar cheese. Cook for an additional 2 minutes so the broccoli softens slightly. Sprinkle the remaining cheese on top and place the skillet under the broiler for 2–3 minutes until the cheese melts and starts to brown lightly.
- Garnish and serve: Remove from heat and garnish with freshly chopped parsley. Serve warm as a hearty, cheesy meal.
Notes
- This recipe is made all in one pot for easy cleanup and quick preparation.
- If you prefer softer broccoli, steam it separately before adding or cook it longer in the skillet.
- You can substitute cream of chicken soup with a homemade white sauce or cream of mushroom for variation.
- Adjust seasoning and cheese quantity based on your taste preferences and dietary needs.
- For a lower sodium version, use low-sodium broth and reduced-sodium cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 1 g
- Sodium: 631 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 47 mg
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