Cheesy Chicken Broccoli and Rice – a simple one-pot dinner that’s quick to make, perfect for busy weeknights, and kid-friendly.
The Best Cheesy Chicken Broccoli & Rice Recipe
This comforting one-pot meal combines tender chicken, fluffy rice, bright broccoli, and plenty of cheddar for a family-pleasing dinner with minimal cleanup. The ingredients are straightforward and the method is forgiving, making it ideal for weeknights. Sear the chicken, simmer everything together, bake until the rice is tender, stir in cheese, and serve.
What You Will Need
- Olive oil or ghee – for searing the chicken; use olive oil to keep it dairy-free.
- Bone-in, skin-on chicken thighs – recommended for best flavor; boneless/skinless thighs or breasts can be used if needed.
- Kosher salt & pepper – for seasoning.
- Garlic & yellow onion – aromatics that add depth.
- Broccoli florets – fresh is best; frozen will work but may be softer.
- Chicken bone broth – or any good chicken broth/stock for extra flavor.
- Soy sauce – use tamari to make this gluten-free.
- Long-grain white rice – cooks reliably in this method; other rices need timing adjustments.
- Fresh lemon zest – brightens the dish.
- Sharp cheddar cheese, shredded – adds creamy, cheesy finish; substitute dairy-free cheese if needed.
Related:
See my Baked Chicken and Rice Recipe
Best Chicken to Use
Bone-in, skin-on chicken thighs are recommended for juiciness and flavor, but you can swap in boneless thighs or chicken breasts if that’s what you have.
Tips for Perfect Rice
This recipe is tested with long-grain white rice. If you use a different rice variety, adjust cook time according to the package. If the rice is cooked but some broth remains, stir and let the pot sit uncovered for a few minutes so the rice can absorb the liquid.
Storing Leftovers
Leftovers keep well and often taste even better the next day. Store in an airtight container in the refrigerator for 3–4 days.
How To Make Cheesy Chicken Broccoli and Rice
Prep your ingredients.
Pat the chicken thighs dry and season with salt and pepper.
Heat a Dutch oven over medium-high, add a drizzle of olive oil, and sear the chicken thighs skin-side down until golden, about 3–4 minutes per side. Remove the chicken and set aside.
Sauté minced garlic until fragrant, about 30 seconds, then add diced onion and cook briefly until softened. Stir in broccoli florets, chicken broth, soy sauce, lemon zest, and kosher salt. Add the rice and mix to combine.
Nestle the seared chicken back on top, skin-side up, and cover. Bake on the middle rack at 400°F for 30–40 minutes, or until the rice is tender. If the rice isn’t done and the liquid is gone, add an extra 1/4 cup broth and continue baking a few minutes longer.
Remove from the oven and let sit for 5–10 minutes. Take the chicken out and set it aside. Stir 1 cup of shredded cheddar into the hot rice until creamy, then sprinkle the remaining cheese on top, cover until the cheese softens, and serve with the chicken.
Enjoy!
If you tried this recipe and enjoyed it, please leave a star rating and a short review noting any substitutions you made. Thank you!
Other Recipes You Might Like
Chicken Broccoli Alfredo Bake
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Weeknight Greek Chicken Bake
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Cheesy Chicken Broccoli and Rice Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and ground black pepper
- 1 tablespoon olive oil (or ghee)
- 1 tablespoon garlic, minced
- ⅓ cup yellow onion, diced
- 3 cups broccoli florets, cut into bite-sized pieces
- 2 ¼ cups chicken bone broth
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon zest
- ¾ teaspoon kosher salt
- 1 ⅓ cups long grain white rice
- 2 ½ cups sharp cheddar cheese, grated & divided
Instructions
- Prep: Preheat oven to 400℉.
- Season Chicken: Pat 6 chicken thighs dry and season well with kosher salt and black pepper.
- Sear Chicken: Heat 1 tablespoon olive oil in a 5.5qt Dutch oven over medium-high heat. Sear chicken, skin-side down first, 3–4 minutes per side. Remove and set aside.
- Sauté: Add 1 tablespoon minced garlic and cook 30 seconds until fragrant. Add diced onion and cook about 1 minute to soften.
- Simmer: Stir in 3 cups broccoli florets, 2 ¼ cups chicken bone broth, 2 tablespoons soy sauce, 1 tablespoon lemon zest, and ¾ teaspoon kosher salt. Add 1 ⅓ cups long-grain white rice and mix. Bring to a simmer then place chicken thighs on top, skin-side up.
- Bake: Cover and bake on the middle rack for 30–40 minutes, or until rice is tender. If the liquid is gone but rice needs more time, add ¼ cup more broth and continue baking.
- Rest: Remove from oven and let sit 5–10 minutes. Remove chicken to a plate.
- Cheese: Stir 1 cup shredded cheese into the rice until melted, then sprinkle remaining cheese on top and cover until softened.
- Serve: Plate the rice and broccoli with the chicken and enjoy.
Notes
- Cook Time: If your white rice normally cooks in 15 minutes, reduce bake time to about 25 minutes and check for doneness.
- Rice: This is developed for long-grain white rice; brown rice will require different timing and liquid.
- Broth: Use good-quality chicken broth or bone broth for deeper flavor.
- Excess Broth: A little liquid left after baking is fine—stir the rice and let it sit uncovered a few minutes to absorb it.
- Leftovers: Keeps well in the fridge and reheats nicely.
- Dairy-Free: Use olive oil and a dairy-free cheese alternative.
- Gluten-Free: Replace soy sauce with tamari.
Nutrition
| Carbohydrates: 16 g
| Protein: 41 g
| Fat: 43 g
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