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This One Pot Chicken and Rice is super easy and so delicious – I love one pot dinners where I can cook everything together with less mess and no fuss – and this one fits the bill! I have been meal prepping a lot more lately, and this dinner is an all star – it’s great for lunches, and tastes great reheated, too.
It’s on the table in about 45 minutes, uses simple ingredients you probably already have, and leaves you with just one pan to wash – just my kind of weeknight dinner!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
- How do you make one pot chicken and rice?
- Ingredients for One Pot Chicken and Rice
- How to Make One Pot Chicken and Rice
- The Secret to Fluffy (Not Mushy) Rice
- Tips for the Best One Pot Chicken and Rice
- Easy Recipe Variations
- What to Serve With One Pot Chicken and Rice
- Cheesy Broccoli Chicken and Rice Storage and Reheating
- One Pot Chicken and Rice FAQs
- One Pot Chicken and Rice With Cheddar and Broccoli Recipe
At a glance: 5-6 servings – 10 min prep – 35 min cook – one skillet – frozen broccoli, no thawing needed
My Pro Tip
How do you make one pot chicken and rice?
Sear seasoned chicken thighs in a large deep skillet, then remove them. Toast rinsed jasmine rice in garlic butter, add chicken broth, and simmer covered for 8-10 minutes. Stir in cheddar and a little more broth, add broccoli and the chicken back in, then cover and cook 8-12 minutes until the chicken reaches 165°F and the rice is tender.
Why You’ll Love This One Pot Chicken and Rice
- One pan, easy cleanup. Sear, toast, simmer, and serve all in the same skillet.
- Ready in 45 minutes. A complete dinner with protein, carbs, and veggies.
- Juicy chicken thighs. Searing first locks in flavor, and thighs stay tender as they finish in the rice.
- Cheesy garlic butter rice. Toasting the rice in butter and garlic gives it a rich, nutty flavor, and the cheddar makes it irresistible.
- Uses frozen broccoli. Toss it in straight from the freezer – no thawing.
- Family-friendly. It’s cheesy, comforting, and kids love it.
Ingredients for One Pot Chicken and Rice
- Boneless, skinless chicken thighs – they cook faster than bone-in and stay juicier than breasts.
- Poultry seasoning – a classic blend of sage, thyme, rosemary, and marjoram that makes the chicken taste homey and savory.
- Salt and black pepper – for the chicken and the rice.
- Olive oil – for searing.
- Unsalted butter – for toasting the rice and garlic.
- Garlic – fresh minced garlic gives the rice big flavor.
- Jasmine rice – cooks quickly and soaks up flavor beautifully. Rinse it well first.
- Low-sodium chicken broth – cooks the rice and steams the broccoli while you control the salt.
- Italian seasoning – adds herby depth to the rice.
- Sharp cheddar cheese – freshly shredded melts best.
- Frozen broccoli florets – no need to thaw; fresh works too.
- Fresh parsley – a bright finish.
Full amounts are in the recipe card below.
Equipment: a large, deep skillet with a lid (or a Dutch oven).
How to Make One Pot Chicken and Rice
Season Chicken
Pat the chicken thighs dry with a paper towel. Mix the poultry seasoning, salt, and pepper, then rub it into both sides of the chicken.
Sear
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken top-side down and sear until golden, 6-7 minutes. Flip and sear 4-5 minutes more. Transfer to a plate and loosely cover with foil. (It will finish cooking later.)
Met Butter
Lower the heat to medium-low. Melt the butter in the skillet, add the garlic, and stir for about 1 minute.
Toast Rice
Add the rinsed rice and stir until it’s coated in garlic butter and lightly toasted.
Simmer
Pour in 2 ½ cups of the broth, the Italian seasoning, and a pinch of salt and pepper. Stir to scrape up the browned bits from the pan. Cover and cook 8-10 minutes.
Mix in Cheese
The rice won’t be fully cooked yet. Give it a quick stir, then pour in the remaining ½ cup broth and stir in the cheddar until melted.
Add Chicken and Broccoli
Arrange the broccoli around the skillet and nestle the chicken back in.
Cover & Cook
Cover and cook 8-12 minutes more, until the chicken reaches 165°F in the thickest part and the rice is tender.
Rest & Serve
Remove from the heat and rest a few minutes. Serve the chicken over the cheesy rice and broccoli, sprinkled with fresh parsley.
The Secret to Fluffy (Not Mushy) Rice
- Rinse the rice until the water runs mostly clear, then drain well. This removes extra starch that makes rice gummy.
- Toast it in garlic butter before adding broth – it helps the grains stay separate.
- Don’t over-stir. Stir just once or twice: before adding the last of the broth and cheese.
- Keep the heat low once the broth goes in so the bottom doesn’t scorch.
- Watch the liquid. If the rice still looks quite wet before you add the chicken back in, add only ¼ cup more broth instead of ½ cup.
Tips for the Best One Pot Chicken and Rice
- Pat the chicken dry. Dry chicken sears golden instead of steaming.
- Don’t move the chicken while it sears. Let it develop a crust before flipping.
- Scrape up the browned bits when you add the broth – that’s where the flavor is.
- Use low-sodium broth so the dish doesn’t get too salty once the cheese goes in.
- Shred your own cheddar. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
- Use a thermometer. Chicken is done at 165°F in the thickest part.
Common Mistakes (and How to Fix Them)
| Mistake | What happens | The fix |
|---|---|---|
| Skipping the rice rinse | Gummy, sticky rice | Rinse until the water runs mostly clear, then drain well |
| Stirring too often | Mushy rice | Stir only once or twice |
| Heat too high after adding broth | Burnt bottom, undercooked rice | Keep it on medium-low with the lid on |
| Adding all the extra broth when rice is still wet | Soupy rice | Add just ¼ cup if liquid remains |
| Using a different rice without adjusting | Crunchy or soggy rice | Stick with jasmine, or see the rice swaps below |
Easy Recipe Variations
- Extra cheesy – stir in an additional ½-1 cup cheddar.
- Bone-in chicken thighs – sear longer so they’re about 75% cooked before going back into the skillet, and always check for 165°F.
- Chicken breast – cut into large chunks or thin cutlets so it cooks evenly and doesn’t dry out.
- Fresh broccoli – use the same amount and cook the same way.
- Other rice – basmati and brown rice need more broth and a longer simmer before the chicken goes back in (this recipe was tested with jasmine only).
- Make it Tex-Mex – swap Italian seasoning for cumin and chili powder, use pepper jack, and add a can of drained black beans.
- Add more veggies – stir in peas, diced carrots, or spinach with the broccoli.
What to Serve With One Pot Chicken and Rice
I designed this recipe to be a complete meal in just one pot, but these round a meal out nicely:
Cheesy Broccoli Chicken and Rice Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or in the microwave until heated through. If the rice looks dry, add a splash of broth to bring back the creamy texture.
- Freezer: Freeze up to 2 months, then thaw overnight in the fridge and reheat with a splash of broth. (Rice can soften slightly after freezing.)
One Pot Chicken and Rice FAQs
Jasmine rice. It cooks quickly and absorbs the broth and garlic butter beautifully. Basmati and brown rice need more broth and more time.
Yes. Rinsing removes extra starch so the rice cooks up fluffy instead of gummy. Drain it well before toasting.
Yes, but cut them into large chunks or thin cutlets so they cook evenly, and check for 165°F. Thighs stay juicier.
Yes. Sear them longer so they’re about 75% cooked before adding them back to the skillet, then cook until they reach 165°F.
Usually from skipping the rinse, stirring too often, or adding too much broth. Stir only once or twice and add just ¼ cup extra broth if the rice still looks wet.
The heat may have been too high, so the liquid evaporated before the rice cooked. Add a splash of broth, cover, and cook on low a few more minutes.
A large, deep skillet with a lid (about 12 inches) or a Dutch oven.
Refrigerate in an airtight container up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth.
The ingredients are naturally gluten-free – just check your broth and seasoning labels.
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One Pot Chicken and Rice With Cheddar and Broccoli
Ingredients
- 1 ½ lb boneless, skinless chicken thighs (about 5-6 thighs)
- 2 tsp poultry seasoning
- 1 tsp salt, plus more for seasoning
- ½ tsp black pepper, plus more for seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups uncooked jasmine rice, rinsed and drained well
- 3 cups low-sodium chicken broth, divided
- 1 tsp Italian seasoning
- 1 cup shredded sharp cheddar cheese
- 12 oz frozen broccoli florets
- 2 tbsp chopped fresh parsley, for finishing
Instructions
- Pat the chicken dry. Mix the poultry seasoning, salt, and pepper and rub it into both sides of the chicken.
- Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken top-side down until golden, 6-7 minutes. Flip and sear 4-5 minutes more. Transfer to a plate and loosely cover with foil.
- Lower the heat to medium-low. Melt the butter, add the garlic, and stir 1 minute. Add the rice and stir until coated and lightly toasted.
- Add 2 ½ cups broth, the Italian seasoning, and a pinch of salt and pepper. Stir to deglaze, cover, and cook 8-10 minutes.
- Stir the rice once. Pour in the remaining ½ cup broth (or just ¼ cup if the rice is still wet) and stir in the cheddar until melted. Arrange the broccoli around the skillet and nestle the chicken back in.
- Cover and cook 8-12 minutes, until the chicken reaches 165°F and the rice is tender.
- Rest a few minutes off the heat. Serve garnished with parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
