One Pot Chicken and Rice

My one pot chicken and rice has chicken, rice, broccoli and cheddar cheese, all cooked in one skillet for easy clean up. You can have it on your table in just 30 minutes!

One Pot Chicken and Rice is a Weeknight Favorite

Once the kids go back to school I rely on easy one pot meals more than ever and this cheesy chicken and rice is a current favorite. I love that it comes together in just half an hour, perfect for our busiest days. With chicken, rice and broccoli, it’s cozy and satisfying, just what we’re craving as the seasons change.

This recipe works so well because the rice soaks up delicious flavor as it simmers in the pan with chicken broth and seasonings. We add the ingredients to the skillet in stages, so that each component gets perfectly cooked by then end. No mushy broccoli or crunchy rice here!

Ingredient Notes

• Chicken Breast: We cut boneless, skinless chicken breast into cubes.
• Long Grain White Rice: This recipe starts with uncooked rice. Be sure to use long grain white rice, since that’s what I used in my recipe tests to determine the cook time and amount of liquid needed.
• Seasonings: I absolutely love the flavor profile in my baked Chicken Broccoli Rice Casserole, so I used similar seasonings here: garlic powder, paprika, dried thyme, salt and pepper.
• Chicken Broth: Using chicken broth instead of water to cook the rice adds so much flavor. Be sure to use low sodium chicken broth, or omit the added salt in the recipe.
• Broccoli: Chop it into small bite-size pieces.
• Milk & All-Purpose Flour: We stir a little milk in at the end for creaminess. Adding a tablespoon of flour ensures everything thickens up perfectly.
• Cheddar Cheese: I like to use sharp cheddar for the most flavor.

Find the printable recipe with measurements below.

How to Make One Pot Chicken and Rice

Brown the chicken: Heat olive oil in a large skillet and add the cubed chicken. Season with salt and pepper, then cook for 3-4 minutes until lightly browned. (The chicken won’t be fully cooked at this point. It will finish cooking with the rice.)

Add ingredients and simmer: Stir in the uncooked white rice, seasonings and chicken broth. Bring to a simmer, then add the broccoli on top (don’t stir it in). Cover and cook at a low simmer until the liquid is absorbed.

Add remaining ingredients: Stir in the flour and cook for one minute, then stir in the milk and cook 1-2 minutes until absorbed. Taste the rice for doneness. If it’s not quite tender enough, stir in another ¼ cup milk or water and cook over low heat, stirring, until liquid is absorbed. Stir in half of the cheese and sprinkle the rest on top. Place the lid on for a few minutes to melt the cheese, then serve and enjoy!

What to Serve with Chicken and Rice

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One Pot Chicken and Rice

This one pot chicken and rice is an easy 30 minute dinner made in one skillet on the stove. With chicken, rice, broccoli and cheese, it’s a comforting meal the whole family will love.

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• ▢ 1 tablespoon olive oil
• ▢ 1 pound boneless skinless chicken breasts, cut into ¾-inch cubes
• ▢ salt and pepper, to taste
• ▢ 1 cup uncooked long grain white rice, rinsed well and drained, do NOT substitute other kinds of rice
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon paprika, not smoked
• ▢ ¼ teaspoon dried thyme
• ▢ ½ teaspoon salt
• ▢ black pepper, to taste
• ▢ 2 cups low sodium chicken broth, or one 14.5 ounce can of broth plus ¼ cup water to make 2 cups of liquid total
• ▢ ½ pound broccoli florets, cut into small bite-size pieces, about 4 cups
• ▢ 1 tablespoon all-purpose flour
• ▢ ½ cup milk, whole or low fat
• ▢ 1 cup shredded cheddar cheese, (4 ounces), divided

• Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is slightly browned, 3-4 minutes. Chicken does not need to be cooked all the way through, as it will continue to cook with the rice.

  1 tablespoon olive oil, 1 pound boneless skinless chicken breasts, salt and pepper

• Add the rice, garlic powder, paprika, dried thyme, salt, a few grinds of black pepper and chicken broth to the skillet. Stir and bring to a simmer.

  1 cup uncooked long grain white rice, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon salt, black pepper, 2 cups low sodium chicken broth

• As soon as the mixture comes to a simmer, place the chopped broccoli on top (do not stir it in). Reduce the heat to a low simmer, cover the pan and cook for 10 minutes without lifting the lid. After 10 minutes, check that all of the liquid has been absorbed by the rice. If not, continue cooking with the lid on until all liquid is absorbed.

  ½ pound broccoli florets

• Remove the lid and stir in the flour; stir and cook for 1 minute. Then stir in the milk. Cook, stirring, for 1-2 minutes until liquid is absorbed and broccoli is crisp-tender. Taste the rice for doneness. If it’s not quite tender enough, stir in another ¼ cup milk or water and cook over low heat, stirring, until liquid is absorbed.

  1 tablespoon all-purpose flour, ½ cup milk

• Stir in ½ cup of the cheese. Top with remaining cheese, place the lid on for a few minutes to melt, then serve.

  1 cup shredded cheddar cheese

Calories: 511kcal, Carbohydrates: 46g, Protein: 39g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 104mg, Sodium: 676mg, Potassium: 838mg, Fiber: 2g, Sugar: 3g, Vitamin A: 845IU, Vitamin C: 52mg, Calcium: 290mg, Iron: 2mg

Nutrition information is an estimate.

I originally shared this recipe in September 2017. Post updated August 2026 with a retested, improved recipe that uses regular long grain white rice instead of par-cooked 10 minute brown rice. Here’s a link to the old recipe for those of you who loved that version.

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