Description
A comforting and easy One Pot Chicken Broccoli Rice Casserole made with tender boneless skinless chicken breasts, fresh broccoli, and long grain rice cooked together in a creamy mixture of milk and chicken broth. This cheesy, flavorful dish comes together on the stovetop without canned soup, making it a perfect weeknight dinner that’s hearty yet wholesome.
Ingredients
Scale
Chicken and Vegetables
- 2 Boneless Skinless Chicken Breasts, seasoned with salt and pepper
- 1 Onion, diced
- 3 cloves Garlic, minced
- 4 cups Fresh Broccoli, chopped (about 1/2 pound)
- Chopped Fresh Parsley, for garnish
Rice and Liquids
- 1 cup Long Grain Rice, uncooked (do not rinse)
- 1 1/2 cups Milk (any variety)
- 1 cup Chicken Broth
Seasonings and Fats
- 2 tablespoons Extra Virgin Olive Oil, divided
- 1/2 teaspoon Sea Salt
- 1/8 teaspoon Black Pepper
Cheese
- 1/2 cup Shredded Cheddar Cheese (4 ounces) or more as needed
Instructions
- Prepare the Chicken: Season the boneless skinless chicken breasts generously with salt and pepper. In a large deep skillet or pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Sear the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Once cooked, remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add diced onion and minced garlic, sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Rice and Liquids: Stir in the uncooked long grain rice, mixing it well with the sautéed onion and garlic. Pour in the milk and chicken broth, then season with sea salt and black pepper. Stir everything to combine.
- Cook the Broccoli and Simmer: Nestle the seared chicken breasts into the rice mixture. Spread the chopped broccoli evenly over the top. Cover and reduce heat to low. Let simmer gently for about 20 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add Cheese and Finish: Remove the chicken breasts, shred or slice as desired, and stir the shredded cheddar cheese into the rice and broccoli mixture until melted and creamy. Return the chicken on top if desired. Garnish with chopped fresh parsley before serving.
Notes
- This recipe uses fresh broccoli and uncooked rice, eliminating the need for canned soup, which enhances flavor and nutrition.
- Boneless skinless chicken breasts keep the dish lean and healthy while providing protein.
- Make sure to cover the pot and simmer gently to allow the rice and broccoli to cook perfectly without burning.
- Feel free to add more cheese to suit your taste if you like it extra cheesy.
- This casserole is ideal for easy weeknight meal prep and can be served with a simple side salad for a complete dinner.
Nutrition
- Serving Size: 1 cup
- Calories: 262 kcal
- Sugar: 5 g
- Sodium: 447 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 18 mg
