This post may contain affiliate links. Please read our disclosure policy.
This One Pot Broccoli, Cheesy Chicken and Rice Casserole is cozy, cheesy goodness – perfect for busy families looking for a yummy meal to please even the pickiest eaters. Whip up a big batch on Sunday, and you’ll have delicious, comforting meals sorted for the whole week
Why You’ll Love This One Pot Broccoli, Cheesy Chicken and Rice Casserole
- Comforting: This cheese chicken and rice casserole is so delicious and warming – perfect for those days when you need a little extra love on your plate.
- Nutritious: The lean protein from the chicken, fiber-rich broccoli, and complex carbs from the rice make this well-balanced dish a great choice for keeping you satisfied and energized all day long.
- Family-Friendly: This One Pot Broccoli, Cheesy Chicken and Rice Casserole is a surefire hit for the whole family. It combines familiar flavors and textures in one easy, comforting dish.
Ingredients
Chicken thighs – This recipe uses bone-in, skin-on chicken thighs. They add an incredible flavor, keep the meat super juicy, and pack in essential nutrients like protein, iron, and B vitamins.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Basmati rice – This cheese chicken and rice casserole is made with basmati rice, a fluffy grain with a naturally nutty aroma. Its lower glycemic index makes it a smarter carb choice that’ll keep you feeling satisfied for longer.
How to Make This One Pot Broccoli, Cheesy Chicken and Rice Casserole
- Season the chicken generously with salt and pepper and set aside.
- Preheat the oven to 350F.
- Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
- Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper, dried oregano and dried thyme. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
- Stir in the broccoli florets.
- Stir in the chicken broth, cream and cream cheese and bring to a simmer. Once simmering, stir in the cubes of white cheddar cheese and add the chicken back on top of the rice and any juices from the plate / bowl back to the pan as well.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.
- Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
- Serve topped with fresh parsley.
Tips and Tricks
- No white cheddar? Regular cheddar will work just as well in this recipe – it’s all about using what you already have in your kitchen.
- Meal-prep this cheese chicken and rice casserole to help you conquer a busy week ahead. Whip up a big batch on Sunday, portion it out into containers, and voila – you’ve got cozy, comforting meals ready to go for those busy weeknights when cooking is the last thing on your mind.
- Round out this cozy meal with some crusty bread or warm, fluffy pitas on the side.
Substitutions
- Chicken: While I’m all about those juicy bone-in thighs, boneless thighs or even drums can totally work in this dish. Chicken breasts are an option, too, but although still tasty, they will not bring quite the same level of moisture and succulence to the dish.
- Basmati rice: Don’t have basmati rice? You can use other rice varieties. Just keep in mind that different rice types might need slight adjustments in cooking time and liquid – but don’t worry, your cheese chicken and rice casserole will still be delicious!
- Cheese: If you don’t have white cheddar cheese, swap it for regular cheddar cheese.
Best served with
- Fluffy Greek Pita Bread Recipe
- 4-Ingredient No-Knead Bread Recipe
- Warming Caesar Salad (with a twist)
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze this cheese chicken and rice casserole for up to 3 months.
Common Questions
The top of your cheese chicken and rice casserole should be golden brown and bubbly, and when you give it a little shake, it should be set in the middle, not jiggly.
This casserole freezes beautifully – just make sure it’s completely cooled, wrap it up tight in freezer-safe containers or heavy-duty foil, and pop it in the freezer. It’ll keep well for up to 3 months.
Save this recipe for later
Watch the Video
Ingredients
For the chicken
For the rice
- 1-2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 1 cup basmati rice
- 2 ¼ cups chicken broth
- 2 tbsp plain cream cheese
- ½ cup light / 10% cream
- ½ cup cubed white cheddar cheese
- 2 ½ cups broccoli florets, cut into bite-sized pieces
- fresh parsley for garnish
Instructions
Start Cooking- Preheat the oven to 350F.
- Season the chicken generously with salt and pepper and set aside.
- Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
- Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper, dried oregano and dried thyme. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
- Stir in the broccoli florets.
- Stir in the chicken broth, cream and cream cheese and bring to a simmer. Once simmering, stir in the cubes of white cheddar cheese and add the chicken back on top of the rice and any juices from the plate / bowl back to the pan as well.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.
- Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
- Serve topped with fresh parsley.
Notes
- If you don’t have white cheddar cheese, easily swap for regular cheddar cheese.
- If you like this recipe, try our Oven Baked Chicken and Rice
13 people are discussing this recipe. Join in
Hello, I have tried making this twice and for whatever reason the rice will not fluff up. Even at 35 minutes it’s still fairly crunchy. Any tips?
Hey Courtney, I what kind of rice are you using?
this sounds like a great recipe and I will use it but am disappointed the “skip to recipe” button doesn’t work. Why must I have all the ads and stuff I don’t want??
This looks perfect for a hearty family meal!! Can’t wait to try it! Where can I find this cookware? It’s beautiful!
Thank you so much hun! This is from Le Creuset – it’s the Oblong Casserole Dish.
Incredible and easy!! Perfect for the fall… My wife is still talking about it 🙂
that makes me so happy! Thank you so much for making my recipe!!!!
This was absolutely delicious! I grew up on the old-school way of rice and chicken bake using cream of chicken soup, and this tasted sooo much better. It was so easy to make too, thank you for sharing the recipe.
Thank you so much for the love, hunnie! you are so sweet!
I love when a recipe turns out just like the pictures. Time and time again I have followed recipes and find myself adding a little bit of this or it needs more of that but not this one. This one is delicious just the way it is. A fool proof recipe and new home staple!
thank you so much for the love hun!!!!
Another delicious recipe! Even without the cheese, the rice comes out really tasty.
thank you so much, karson!