Cheesy Chicken Broccoli and Rice – an easy one-pot dinner that’s perfect for weeknights and loved by kids.
The Best Cheesy Chicken Broccoli & Rice Recipe
This satisfying one-pot meal is made with simple, real ingredients and minimal cleanup. It comes together quickly for an easy weeknight dinner and delivers comforting flavor the whole family will enjoy. Add it to your regular rotation for a fuss-free, hearty dinner.
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 or skinless thighs or breasts can be substituted.
- kosher salt & pepper – to season the chicken and dish.
- garlic & yellow onion – aromatic base for great flavor.
- broccoli florets – fresh is best; frozen can be used but may be softer.
- chicken bone broth – rich flavor is ideal; any chicken broth will work.
- soy sauce – substitute tamari for a gluten-free option.
- long-grain white rice – recommended for consistent cook time; other rices may require adjustments.
- lemon zest – brightens the flavors.
- shredded sharp cheddar cheese – provides the cheesy finish; use a dairy-free alternative if needed.
Related:
See my Baked Chicken and Rice Recipe
What Is The Best Chicken To Use For This Dish
Bone-in, skin-on chicken thighs provide the best flavor and stay juicy during baking. If preferred, boneless, skinless thighs or chicken breasts will also work, though cooking times and texture may vary.
Tips To Make Sure The Rice Is Cooked Perfectly
This recipe is tested with long-grain white rice. Brown rice or other varieties need different cook times. Check the rice during baking around the package’s recommended time so you can add a little extra broth if needed. If rice is done but a bit of broth remains, stir and let it sit uncovered off the heat for a few minutes to absorb.
Storing Leftovers
Leftovers store well and often taste even better the next day. Keep 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 with a drizzle of olive oil or ghee, then sear the chicken thighs skin-side down until golden, about 3–4 minutes per side. Remove the chicken and set aside.
Sauté the minced garlic until fragrant, then add the diced onion and cook until slightly softened. Add the broccoli florets, chicken bone broth, soy sauce (or tamari), lemon zest, and kosher salt, stirring to combine. Stir in the long-grain white rice and bring the mixture to a simmer.
Nestle the seared chicken thighs back on top, skin-side up, along with any juices from the plate. Cover and bake in a 400°F oven on the middle rack for 30–40 minutes, or until the rice is tender. If the rice still needs time but the liquid has mostly evaporated, add an extra 1/4 cup broth and continue cooking.
When the rice is cooked to your liking, remove the Dutch oven from the oven and let it rest 5–10 minutes. Remove the chicken to a plate.
Stir in 1 cup of the shredded cheddar until melted, then sprinkle the remaining cheese on top. Cover briefly until the cheese softens and begins to melt.
Serve the cheesy rice with the chicken and enjoy.
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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
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Prep: Preheat oven to 400°F.
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Season Chicken: Pat 6 bone-in, skin-on chicken thighs dry. Season generously with kosher salt and ground black pepper.
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Sear Chicken: Heat 1 tablespoon olive oil in a 5.5 qt Dutch oven over medium-high heat. Sear the chicken skin-side down until browned, about 3–4 minutes per side. Remove and set aside.
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Sauté: Add 1 tablespoon minced garlic and cook until fragrant, about 30 seconds. Add diced onion and cook until softened, about 1 minute.
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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 bring to a simmer. Return the chicken thighs to the top, skin-side up.
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Bake: Cover and bake on the middle rack for 30–40 minutes, or until the rice is tender. If the rice needs more time but liquid is low, add ¼ cup more broth.
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Rest: Remove from oven and let stand 5–10 minutes. Remove the chicken to a plate.
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Cheese: Stir in 1 cup shredded cheese until melted, then sprinkle remaining cheese on top and cover briefly until softened.
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Serve: Plate the cheesy rice with the chicken and enjoy.
Notes
- Cook Time: If your white rice normally cooks in 15 minutes, reduce the oven time to about 25 minutes and check for doneness.
- Rice: Use long-grain white rice for reliable results; brown rice is not tested and requires more time.
- Broth: Bone broth adds extra depth, but any chicken broth works.
- Excess Broth: A little leftover broth is fine. After removing the chicken, stir the rice and let it sit uncovered to absorb liquid.
- Leftovers: Keeps well and reheats nicely.
- Dairy-Free: Use olive oil and a dairy-free cheese alternative.
- Gluten-Free: Substitute tamari for soy sauce.
612kcal
Nutrition
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Carbohydrates: 16g
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Protein: 41g
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Fat: 43g