Chicken Broccoli Rice Pot for 6
A one-pot chicken, broccoli, and rice supper with enough broth and finish-time rest to stay creamy instead of tight.
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If this is your kind of supper, breakfast, or bake, keepChicken Rice Casserole for 8, One-Pot Tomato Beef Macaroni, and Potluck Chicken Broccoli Rice Pan nearby for the next pan.
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If you want the household logic around this pan, keepBy Wednesday, the Supper Plan Breaks — Here Is How We Catch It and Before the Freezer Fills Wrong — Here Is What Earns the Space nearby too.
This pot is written for the night when dishes need to stay light but supper still has to feel full. The broth, milk, and short rest are what keep the rice and chicken from tightening into a dry lump.
Recipe Rescue
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Get the safe cooling, storage, reheating, and carryover logic for leftovers built around chicken, rice, and broccoli.
Recipe details
Timing & yield
- Prep
- 15 minutes
- Cook / bake
- 35 minutes
- Total
- 50 minutes
- Yield
- 6 servings
Ingredients
Pot
- 1 1/2 pounds boneless skinless chicken thighs, cut bite-size
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups long-grain white rice
- 3 1/2 cups chicken stock
- 1 cup milk
- 3 cups small broccoli florets
- 1 cup shredded cheddar cheese
Method
- Step 1. Season the chicken with 1 teaspoon of the salt and the pepper.
- Step 2. Melt the butter in a Dutch oven over medium-high heat and brown the chicken until it has color on the outside, then transfer it to a plate.
- Step 3. Lower the heat to medium, cook the onion until softened, then stir in the garlic for 30 seconds.
- Step 4. Stir in the rice for 1 minute, then add the stock, milk, and remaining salt and bring to a simmer.
- Step 5. Return the chicken to the pot, cover, and cook over low heat for 15 minutes.
- Step 6. Scatter in the broccoli, cover again, and cook 5 to 7 minutes more until the rice is tender, the broccoli is bright and just tender, and the chicken reaches 165°F.
- Step 7. Turn off the heat, stir in the cheese, and rest the pot 5 minutes before serving.
Equipment
- Dutch oven or large deep skillet with lid
- wooden spoon
- instant-read thermometer
Storage & safety
Refrigerate leftovers within 2 hours and use within 4 days. Reheat with a splash of stock or milk so the rice loosens instead of turning stiff.
Safe minimum internal temperature: 165°F
Rest time: 5 minutes
Portion leftovers into shallow containers so the rice and chicken cool more quickly.
Reheat leftovers to 165°F before serving.
Check the chicken with a thermometer rather than judging by color alone.
Troubleshooting
- The rice is not tender yet
- Add a little hot stock, cover again, and cook a few more minutes.
- The pot tightened too much before dinner
- Stir in warm stock a little at a time and cover for 1 minute so it softens back up.
Recipe rescue notes
- The broccoli turned dull
-
Likely cause: It went into the pot too early.
Fix: The flavor is still fine; finish with black pepper or a little cheese to sharpen the bowl.
Next time: Add the broccoli near the end so it stays greener and more distinct.
Substitutions
- Chicken thighs
- Use boneless chicken breast. — Pull it from the heat as soon as it reaches 165°F so it stays tender.
Carryover / Next Meal Ideas
Chicken rice soup bowls
Thin reheated leftovers with hot stock for an easy second-day soup.
- Add a little extra broccoli only if you are reheating the soup right away.
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