One-Pan Chicken Rice Broccoli Recipe That’ll Make Weeknights Easy

When dinner needs to be on the table fast but you still want something nutritious and delicious, this chicken rice broccoli recipe is your answer. Everything cooks together in one pan, the flavors meld beautifully, and cleanup is a breeze. I’ve been making this for years, and it never gets old.

This isn’t just another casserole. It’s a complete meal that manages to be comforting without feeling heavy, and it’s flexible enough to work with whatever you have in your pantry.

Why This Recipe Actually Works

The secret is in the layering. By starting with aromatics, then adding the rice and liquid, and finally topping with chicken and broccoli, everything cooks at the right pace. The chicken stays juicy, the rice absorbs all those savory flavors, and the broccoli gets tender without turning to mush.

Plus, there’s something deeply satisfying about pulling one dish out of the oven that feeds the whole family. No juggling multiple pots, no complicated timing—just straightforward cooking that delivers.

What You’ll Need

For the base:

• 1½ cups long-grain white rice, rinsed
• 2½ cups chicken broth (low-sodium works best)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the protein and vegetables:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 3 cups broccoli florets (about 1 large head)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder

Optional toppings:

• Shredded cheddar cheese
• Fresh parsley
• Lemon wedges

Getting Everything Ready

First, preheat your oven to 375°F. Meanwhile, rinse your rice under cold water until it runs clear—this removes excess starch and helps prevent clumping.

Season your chicken pieces generously with salt, pepper, paprika, and garlic powder. Set them aside while you prep the broccoli. Cut the florets into bite-sized pieces so they cook evenly.

How to Put It All Together

Grab a 9×13-inch baking dish or a large oven-safe skillet. Melt the butter over medium heat if you’re using a stovetop-safe dish, or just use a separate pan for this step.

Sauté the diced onion for about 3 minutes until it softens. Add the minced garlic and cook for another 30 seconds—just until fragrant. Toss in the rinsed rice and stir everything together so the grains get coated in that buttery, aromatic mixture.

Pour in the chicken broth, add the thyme, and give it a good stir. Bring it to a simmer, then turn off the heat. Spread the rice mixture evenly across your baking dish.

Now arrange the seasoned chicken pieces on top of the rice. Drizzle them with olive oil. Scatter the broccoli florets around and between the chicken pieces. Cover the entire dish tightly with aluminum foil.

The Baking Process

Slide the covered dish into your preheated oven and bake for 35 minutes. After that, carefully remove the foil and check if the rice is tender and the chicken has reached 165°F internally.

If you’re adding cheese, sprinkle it over the top now. Return the dish to the oven, uncovered, for another 10 minutes. This lets the chicken develop a bit of color and the cheese to melt perfectly.

Let everything rest for 5 minutes before serving. This allows the rice to absorb any remaining liquid and makes it easier to portion.

Making It Your Own

The beauty of this simple broccoli recipe approach is how adaptable it is. Swap the chicken for turkey cutlets or even firm tofu if you prefer. Brown rice works too, though you’ll need to add extra liquid and extend the cooking time by 15-20 minutes.

Not a fan of broccoli? Try green beans, cauliflower, or diced bell peppers instead. Each vegetable brings its own character to the dish. You could even mix in some frozen peas during the last 5 minutes of baking.

For a creamier version, stir in ½ cup of cream or cream cheese into the rice before adding the chicken. It transforms the dish into something that feels more indulgent while still being straightforward to prepare.

Smart Storage Tips

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. Actually, I find this tastes even better the next day once the flavors have had more time to develop.

To reheat, add a splash of chicken broth or water to prevent drying out. Microwave individual portions for 2-3 minutes, stirring halfway through. Alternatively, cover the entire dish with foil and warm it in a 350°F oven for about 20 minutes.

Freezing works well too. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Common Questions Answered

Can I prep this ahead? Absolutely. Assemble everything in your baking dish, cover it, and refrigerate for up to 24 hours. When you’re ready to cook, let it sit at room temperature for 15 minutes, then add an extra 5-10 minutes to the covered baking time.

What if my rice isn’t fully cooked? Add ¼ cup of hot water or broth, re-cover with foil, and return to the oven for 10 more minutes. Check again and repeat if needed.

Can I use frozen broccoli? Yes, but thaw it completely and pat it dry first. Frozen broccoli releases a lot of moisture, which can make your rice soggy if you don’t remove excess water.

Serving Suggestions

This dish is pretty complete on its own, but a simple side salad with vinaigrette cuts through the richness nicely. Crusty bread for soaking up any extra juices never hurts either.

For something lighter, serve it alongside roasted cherry tomatoes or a cucumber salad. If you want to bulk it up, garlic bread or dinner rolls round things out perfectly.

Final Thoughts

There’s something comforting about a meal that requires minimal effort but delivers maximum satisfaction. This chicken rice broccoli recipe has become a regular in my rotation because it checks all the boxes: nutritious, flavorful, and practical for busy evenings.

The best part? You’re not sacrificing quality for convenience. Every component gets the attention it deserves, and the result is a dish that feels intentional and carefully prepared—even though you just tossed everything in a pan.

Try it once, and I’m willing to bet it’ll become one of those recipes you return to again and again. Sometimes the simplest approach really is the best broccoli recipe.