This one-pan chicken and broccoli rice bake is the kind of weeknight dinner that checks every box: comforting, filling, and simple to pull together with minimal cleanup. It’s creamy, cheesy, and loaded with tender chicken, fluffy rice, and plenty of broccoli.
Why you’ll love this one-pan bake
- Minimal dishes: Everything bakes in one pan.
- Complete meal: Protein, veggie, and starch all together.
- Great for busy nights: Straightforward prep and hands-off baking time.
- Meal-prep friendly: Reheats well for lunch the next day.
Ingredients
- 2 cups broccoli florets (fresh; or thawed frozen, well-drained)
- 1 1/2 cups uncooked long-grain white rice (rinsed)
- 1 3/4 cups low-sodium chicken broth
- 1 cup milk (2% or whole)
- 2 cups cooked chicken, shredded or chopped (rotisserie works great)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Best pan to use
A 9×13-inch baking dish or a deep 3-quart casserole dish works best. You want enough depth for the rice to cook evenly without drying out. If using frozen broccoli, make sure it’s thawed and squeezed dry to avoid excess water.
How to make one-pan chicken and broccoli rice bake
- 1) Heat the oven: Preheat to 375°F. Lightly butter or spray a 9×13-inch baking dish.
- 2) Build the base: Add rinsed rice to the dish. Stir in onion, garlic, salt, pepper, and paprika.
- 3) Add liquids: Pour in chicken broth and milk. Stir well so the rice is evenly distributed.
- 4) Cover and bake: Cover tightly with foil and bake for 35 minutes.
- 5) Add mix-ins: Carefully remove foil. Stir in broccoli, cooked chicken, sour cream, melted butter, and 1 cup of the cheese until combined.
- 6) Finish with cheese: Sprinkle remaining 1/2 cup cheese over the top.
- 7) Bake uncovered: Return to oven and bake 12–18 minutes, until the broccoli is tender-crisp and the top is melted and lightly golden.
- 8) Rest and serve: Let stand 5–10 minutes before scooping so it sets up.
Tips for perfect rice (no crunchy spots)
- Rinse the rice: Helps prevent gumminess and improves texture.
- Seal the foil tightly: Steam is what cooks the rice evenly.
- Stir halfway only if needed: If your oven runs hot, a quick stir at the 20-minute mark can help even cooking (then re-seal tightly).
- Check doneness before adding broccoli: The rice should be mostly tender after the covered bake. If it’s still firm, re-cover and bake 5–10 more minutes.
Easy variations
- Make it lighter: Use Greek yogurt instead of sour cream and part-skim cheese.
- Add more veggies: Stir in diced bell peppers, peas, or sautéed mushrooms.
- Change the cheese: Try Monterey Jack, sharp cheddar, or a cheddar-jack blend.
- Extra crunch: Top with buttered panko breadcrumbs for the last 10 minutes of baking.
What to serve with it
- Simple green salad with vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or asparagus
- Fresh fruit for an easy side
Storage and reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze portions up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave with a splash of broth or milk, or bake covered at 350°F until hot (about 20 minutes).
One-pan chicken and broccoli rice bake (printable recipe)
Yield: 6 servings
Prep time: 15 minutes
Bake time: 50–55 minutes
Total time: about 1 hour 10 minutes
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Add rice, onion, garlic, salt, pepper, and paprika to the dish. Stir to combine.
- Pour in chicken broth and milk. Stir well. Cover tightly with foil.
- Bake 35 minutes.
- Remove foil and stir. Add broccoli, cooked chicken, sour cream, melted butter, and 1 cup shredded cheese. Mix until evenly combined.
- Top with remaining 1/2 cup cheese. Bake uncovered 12–18 minutes, until melted and lightly golden.
- Rest 5–10 minutes, then serve.
Notes
- Using frozen broccoli: Thaw completely and pat dry to prevent watery casserole.
- Rotisserie chicken shortcut: Great time-saver and adds flavor.
- Salt level: If your broth is salted and your chicken is seasoned, start with 3/4 teaspoon salt and adjust after baking.
