Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other weeknight recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Chicken, Broccoli & Rice Casserole Recipe

Packed with flavor and texture, this one-pan weeknight Chicken, Broccoli, and Rice Casserole is a delight. A dry rub adds robust flavors to the chicken, while rice and broccoli bring depth to a cream sauce. Using everyday ingredients, this is a great go-to for any quick meal.

Kaleb Wyse standing in front of light gray background with black t-shirt.

Why I love this recipe.

A casserole works when it can contain various parts to make a whole meal. That is the root of a casserole: one dish that feeds a family and can be baked together. The simplicity of baking everything together is also the problem. Rice, broccoli, and chicken can be baked at various times. The rice could be undercooked, and the chicken could be dry and overcooked. The baking time and seasoning of the chicken to retain moisture and keep the natural juices needed for a longer cooking time. Follow this recipe for tender rice, flavorful, juicy chicken, broccoli, and rice casserole that’s perfect for a balanced meal.

Metal skillet on white marble surface filled with cooked chicken, broccoli, and rice casserole with browned chicken texture.

Everything you’ll need to make this recipe.

  • Boneless skinless chicken thighs are dark meat that retains moisture with a longer baking time.
  • Basmati rice is a long-grain white rice with great natural flavor.
  • Heavy cream adds a rich texture to the rice that thickens as it bakes.
  • Chicken stock flavors the rice and complements the chicken. Want to know how to make chicken stock at home? Check out my post on preparing homemade chicken stock.
White marble surface filled with ingredients needed to make chicken, broccoli, rice casserole including raw chicken, broccoli, rice, onion, lemon, spices, and more.

Here’s how to make this recipe.

  1. Create the dry rub. In a small bowl, combine the kosher salt, onion powder, garlic powder, black pepper, and thyme. Sprinkle over both sides of the chicken thighs, fully coating the chicken. Place in the fridge to rest for _____ minutes.
  1. Cook the chicken. Place olive oil in a skillet over ____ heat. Once the oil has warmed, place the top sides of the chicken down on the pan, letting them sear for ____ minutes, not fully cooking the chicken. Remove from the pan.
  1. Cook the vegetables. Chop up the garlic and onion. Break down the broccoli into bite-sized pieces. In the same pan, place the diced onion and season with kosher salt. Once softened, add the garlic, letting warm for just a few seconds. Add in the rice. Let it sit for a few seconds to soak in the oil. Add in the heavy cream and chicken stock. Bring to a simmer, then remove from the heat. Add in lemon zest and additional thyme.
  1. Assemble the dish. Place the broccoli in an even layer in the pan. Place the chicken overtop, with the uncooked side down. Cover with foil and place in the oven for ____ minutes. Remove from the oven and uncover. Place cubes of butter in the pan and cook for an additional _____ minutes. Garnish with a squeeze of lemon. Serve immediately.

These pro tips will make this recipe a success.

  • Keep the stems from the broccoli. It’s still edible and can be eaten like any other fresh vegetable, providing great texture. They can also be added to the dish if desired.
  • Searing the chicken initially gives it a little more color and texture. However, just sear one side. The chicken will finish cooking in the oven, and you don’t want to overcook it.
  • Seasoning during each step of the process creates a great final product. It adds depth and complexity to the dish, providing unparalleled flavor.
Wooden spoon scooping up a serving of rice with broccoli from a metal skillet filled with chicken thighs.

Frequently asked questions about this recipe.

Can frozen broccoli be used instead?

Yes, frozen broccoli will also work. However, fresh broccoli provides more flavor and better texture.

Can this be prepared early and baked later?

For the food safety of chicken, it is best to prepare and bake it all at once. The chicken is par-cooked before being fully baked, so it would not be good to cool it and bake it later.

How long does this dish keep after preparing?

Once baked, the leftovers should be stored in an airtight container in the refrigerator and will last for 7 to 10 days.

White marble surface with plate with serving of chicken and rice and broccoli with utensils resting on the plate.

Watch how to make this recipe.

More weeknight recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White marble surface with metal skillet with chicken, broccoli, and rice casserole inside.

Chicken, Broccoli, and Rice Casserole

5 from 4 votes
Packed with flavor and texture, this is a one-pan weeknight delight. A dry rub adds robust flavors to the chicken, while rice and broccoli bring depth to a cream sauce. Using everyday ingredients, this is a great go-to for any quick meal.
Prep Time 10 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings

Ingredients

For the chicken

  • 1 tsp kosher salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 ½ tsp dried thyme leaves
  • ½ tsp black pepper
  • 1 ½ lbs boneless skinless chicken thighs

For the casserole

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 tsp kosher salt
  • 2 cloves garlic
  • 2 cups broccoli florets
  • 1 ½ cups basmati rice rinsed and drained
  • ¾ cup heavy cream
  • 1 ½ cups chicken stock
  • 1 tsp dried thyme leaves
  • 1 tsp lemon zest
  • 1 tbsp unsalted butter cut into small pieces
  • 1 tbsp lemon juice

Instructions
 

  • For the chicken rub, in a small bowl, combine the salt, onion powder, garlic powder, dried thyme, and black pepper. Mix together and sprinkle over the chicken, using all of the mixture. Place in the refrigerator to marinate for 30 minutes or up to 2 hours.
    1 tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, 1 ½ tsp dried thyme leaves, ½ tsp black pepper, 1 ½ lbs boneless skinless chicken thighs
  • Preheat the oven to 350°F.
  • Heat the oil in a large oven-safe skillet over medium. Add the chicken and sear until browned on one side and easily releases from the pan, 4-5 minutes. Remove the chicken from the skillet and set it aside.
    1 tbsp olive oil
  • Meanwhile, over medium heat, add the onion and salt. Sauté until the onion is translucent and beginning to brown, 4-6 minutes. Add the garlic and broccoli, and cook for 1 minute. Add the rice and heat for 1 minute. Stir in the cream, chicken stock, dried thyme, and lemon zest. Bring to a simmer.
    1 medium onion, 1 tsp kosher salt, 2 cloves garlic, 2 cups broccoli florets, 1 ½ cups basmati rice, 1 tsp dried thyme leaves, ¾ cup heavy cream, 1 ½ cups chicken stock, 1 tsp lemon zest
  • Remove from the heat and place the browned chicken, seared side up, on top of the rice. Cover with an oven-safe lid or aluminum foil.
  • Bake in the preheated 350°F oven for 30 minutes. Remove the foil and add small pieces of butter over the rice. Continue to bake uncovered until the rice is tender and the chicken reaches an internal temperature of 160°F, 10-15 minutes. Once baked, remove the skillet from the oven and allow the chicken to rest for 5 minutes. Squeeze with fresh lemon juice and serve.
    1 tbsp unsalted butter, 1 tbsp lemon juice

Notes

Keep the stems from the broccoli. It’s still edible and can be eaten like any other fresh vegetable, providing great texture. They can also be added to the dish if desired.
Searing the chicken initially gives it a little more color and texture. However, just sear one side. The chicken will finish cooking in the oven, and you don’t want to overcook it.
Seasoning during each step of the process creates a great final product. It adds depth and complexity to the dish, providing unparalleled flavor.

Nutrition

Serving: 1servingCalories: 335kcal
Course Dinner
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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13 Comments

  1. I enjoy your gardening and cooking segments, even though I live in a much milder climate in Australia.
    I would find it easier if in your recipes you added the gram weight next to imperial measurements.
    Thanks,
    Veronica

  2. 5 stars
    Kaleb, omg! This casserole was delicious! My husband absolutely loved it. This recipe is a keeper. Thank you so much for sharing it❤️.

  3. I usually love Kaleb’s recipes. This one was a disaster. Raw rice and mushy broccoli. A waste of expensive ingredients.

    1. Hi Ann!

      I am so glad you enjoy my recipes! I have received so many comments and messages letting me know how loved this recipe has been with followers that I want to find out what went wrong with yours. The total cooking time for the rice is up to 45 minutes and then it rests out of the oven for 5 minutes. What type of rice did you use, were the chicken thighs fully cooked in that 45 minutes for you? With the 3/4 cup of cream, 1 1/2 cups of stock and the cooking time both myself and another recipe tester found this perfect. I hope I can find out what didn’t work and why for you!

  4. I used brown rice and had to bake it an extra 10 minutes. It was so good! I don’t remember how I started following you, but I think from a gardening source. I live in northern Illinois, but grew up in Burlington, Iowa. My Dad and my brother’s family are still there and I visit often. I love that your recipes feel like home to me!

  5. 5 stars
    Oh my gosh, this was a win with my picky fam! Definitely going in our weeknight dinner rotation. So good! Thanks Kaleb!

    1. The recipe calls for 1 1/2 lbs of chicken thighs, which is a 4 oz serving per person. Sounds appropriate.

  6. 5 stars
    This was very good. I’d forgotten to buy onions so sauted the white parts of a bunch of green onion and threw in the green parts at the end. Also subbed asparagus for the broccoli. The rest I did just as directed. Rice was cooked perfectly and the chicken was tender and moist. I’ll make this again. Thanks.