This One Pot Chicken and Rice is a healthy dinner recipe that requires minimal cleanup and is packed with flavor. It’s naturally gluten-free, and everyone loves it! You can even meal prep this healthy chicken and rice on Sunday for easy, well-balanced meals all week.
This chicken and rice recipe came about more out of necessity to use up chicken, rice, and broccoli rather than a recipe I sat down to create. It’s one of those recipes that I’ve thrown together thousands of times with ingredients I’ve had on hand. Kind of like this chicken Chicken Broccoli Bake, Greek Chicken Bowl, or this super popular Sheet Pan Chicken and Veggies.
While making this one pot chicken and rice recipe a few weeks ago, I thought that this would be a great family-friendly recipe I believe all of you would appreciate!
Reasons this recipe works
- One-pot dinner recipe. This makes for easy preparation and cleanup.
- Use simple ingredients. If you keep a healthy, stocked pantry and kitchen, you’ll likely have everything to make this recipe right now.
- Delicious. Don’t let the simplicity of these ingredients fool you; this chicken and rice recipe is packed with flavors. If you’re looking for a healthy recipe that the whole family can agree on, then this is it.
- Meal prep champion. If you’re looking for chicken and recipe meal prep recipes, this one should be top on the list. You can make this on Sunday for a week, but you can also freeze it into portions for easy lunches or dinners.
Ingredients
- Cooked long grain brown rice provides whole grains and fiber to the recipe. For this recipe to come together quickly, it’s essential to have brown rice cooked ahead of time. I like to cook brown rice in a rice cooker over the weekend to make this one pot chicken and rice quickly during the week.
- Frozen broccoli florets (not pictured) add fiber, calcium, iron, and other vitamins to this one-pot meal. I love grabbing bags of “steam in bag” frozen broccoli to keep in the freezer for easy dinner recipes. However, fresh broccoli will work too; you will need to adjust the cooking time by about 10 minutes.
- Boneless skinless chicken breasts give this recipe lean protein to fill you up without feeling bloated. There are so many options for the chicken in this chicken and rice recipe; you can cut the chicken into chunks which I show you how to do in this recipe. However, I’ve also used leftover crockpot shredded chicken numerous times or rotisserie chicken. Honestly, use whatever chicken you have on hand. My only recommendation is to use high-quality organic chicken for the best flavor and keep this recipe clean.
- Onion powder, garlic powder, salt, and pepper to season the chicken.
- White onion adds flavor and texture to the chicken and rice. You can add more or less or leave it out if you don’t like onions.
- Garlic cloves also give this chicken and rice another layer of flavor. I tend to measure garlic with my heart, but two or three cloves will work.
- Chicken broth brings the ingredients together and creates a creamy sauce.
- Grated parmesan and shredded cheddar cheese thickens the sauce and gives the chicken and rice recipe a tangy, cheesy flavor.
Supplies
Here are all the supplies I use to cook and meal prep this recipe.
- 3 1/2 quart Saute Pan – This is my favorite cooking pan to use for one-pot meals. It’s the perfect size for recipes like chicken and rice. I have this Cuisinart saute pan.
- Cooking Spoon and Spatula – This one by OXO has excellent ratings if you need a new cooking utensil set.
- Ello Storage Glass Containers – I use these containers to store this recipe’s components ahead of time.
- Ello 30-Ounce Meal Prep Containers – I love these containers when I want to make this recipe entirely ahead of time and refrigerate to eat during the week.
How to Make One Pot Chicken and Rice
- Cut the chicken breasts into strips, heat the broccoli, and measure out the rest of the ingredients. This makes it easy to prepare this recipe quickly. If you’re using leftover shredded chicken, stir that in after the broccoli cooks.
- Season the chicken breasts with salt, pepper, onion powder, and garlic powder. Seasoning the chicken is essential because it adds another layer of flavor to this recipe. When you saute the chicken with the spices, it locks in that flavor. Sometimes, I’ll also add a little paprika.
- Heat a couple of tablespoons of olive oil over medium-high heat, and once it’s hot, add the chicken. Cook until browned on both sides, cooked through, and no longer pink on the inside.
- Remove the chicken from the pan and set it aside.
- Heat another tablespoon of olive oil, add the onions and cook for about 3-4 minutes or until translucent. Add in the garlic and cook for another 2 minutes until fragrant.
- Then pour in the chicken broth and bring it to a boil.
- Reduce to a simmer and let it cook down for about 2-3 minutes.
- Then, stir in the broccoli, and rice, and add the chicken back into the pot. Please note you should cook the frozen “steam in bag” broccoli ahead of time using the microwave instructions on the back of the bag.
- Give the chicken and rice mixture a couple of stirs and let it cook for about 2-3 minutes until the broccoli and chicken are hot. There should still be some chicken broth at the bottom of the pan. Don’t worry; the rice will absorb this and create a creamy, cheesy sauce in the next step.
- Reduce heat to low, and add the rice, shredded cheddar cheese, and parmesan cheese to the pan.
- Stir until all ingredients are mixed and the shredded cheddar melts
- Taste for salt and pepper.
- Serve hot!
Cooking Tips
I know I mentioned this recipe is very versatile, so here are some variations I’ve used over the years with this chicken and rice recipe.
- Use white rice. I like to use brown rice because it’s healthier with its whole grains, fiber, protein, and nutrients. However, if all you have is white rice available, that will work fine. I like Jasmine rice or basmati rice too. I recommend getting in the habit of cooking and freezing brown rice into portions to have ready for recipes like this.
- Use quinoa or other grains. If you have some leftover quinoa, farro, bulgur, or other grains, you can use that instead of rice. Honestly, any grain will work great it all depends on what you have on hand and your personal preference.
- Cook rice in chicken broth for more flavor. Whenever I make a batch of brown rice, I always cook it in chicken broth instead of just water. I’ll also add some salt, onion powder, and garlic powder for seasoning (about ½ – 1 teaspoon each). This gives the rice a lot more flavor, which adds more flavor to the recipe.
- Use leftover rice. Many one-pot chicken and rice recipes call for cooking the rice right in the recipe. However, I like to use brown rice, which would add another 25-30 minutes to the recipe, which I don’t have. I always have leftover brown rice, which is why I make this recipe so often for my family. I’ll make a big batch of brown rice on the weekend and use it in recipes during the week.
- Add other vegetables. Chicken and broccoli is such a classic combination, but you can use any vegetables that need to be used up. This recipe has used green beans, mushrooms, kale, spinach, and even roasted Brussel sprouts.
- Use chicken thighs. I prefer boneless skinless chicken breasts because it’s lean and high in protein, plus that’s what I always have on hand. However, chicken thighs would be great in this recipe too. Chicken thighs bring a lot of flavor to any recipe because they are higher in fat. I’d recommend boneless skinless chicken thighs because they are easier to cook. Bone-in breasts or thighs take longer to cook and then you’ll need to remove the bones.
- Use white wine. My husband LOVES white wine in any recipe. It adds so much flavor! I often purchase a bottle of white wine to leave on the kitchen counter just for recipes. My favorite to cook with is chardonnay, but any dry wine will work well. If I make this recipe, I’ll use ¼ cup of wine and then use about ¾ cups of chicken broth.
- For extra richness stir in a tablespoon of unsalted butter and splash of heavy cream at the end.
- Use fresh broccoli. I’ve successfully used both fresh and frozen broccoli in this recipe. When I use frozen, I like to purchase a 12-ounce “steam in bag” bag of broccoli. I’ll cook it in the microwave and add it to the recipe. That’s what I did for this recipe. My advice with using frozen broccoli is to drain it before adding to the recipe because it releases a lot of liquid when you heat it. I cut fresh broccoli into small bite-size pieces and then added it with the chicken broth. Then I put the cover on and let it steam for 5-7 minutes or until tender. I’ll often use an extra 1/4 – 1/2 cup chicken stock when I make this recipe using fresh broccoli.
- Switch up the cheese. My favorite cheese to use in this recipe is sharp cheddar cheese, but you can use any cheese. Again, whatever you need to use up. I’ve used taco cheese, pepper jack, and Colby Jack.
- Shred the cheese fresh. This takes a little more work, but it melts better and creates a delicious cheesy sharp cheddar cheese flavor.
Chicken and Rice Meal Prep
Of course, any meal I make needs to be prepped ahead of time in some way, shape, or form. My weeks are busy, and I need easy!
You can meal prep this chicken and rice recipe in a couple of different ways:
Prep All Of The Components Of The Recipe Ahead Of Time.
- Start by cooking the rice and storing it in the refrigerator or freezer. If you freeze it, you’ll need to warm it up ahead of time in the microwave using a microwave-safe bowl. However, you can throw it in cold (done it), but it’ll just need a little longer to come up to temperature and cook.
- Trim and cut the chicken. One of my least favorite things to do is handle raw chicken during the week. Well, actually anytime but during the busy week especially. I meal prep chicken for this recipe is to get it recipe ready by cutting it into cubes.
- Chop the broccoli. If you’re using fresh broccoli, then cutting it into bite-size pieces will save you a lot of time and mess during the week.
- Shred cheese. If you’re shredding cheese instead of using packaged shredded cheese for this recipe, then doing this ahead will save time during the week.
When the ingredients are ready ahead of time, you can throw this dinner together in less than 30 minutes during the week.
Completely Cook The Meal
Another way to prepare this recipe is to make it entirely on the weekend and then refrigerate or freeze it for dinner or lunch during the week. Warm it up in the microwave when you’re ready to eat!
Check out my other chicken meal prep ideas for more tips, tricks, and recipes.
Faqs
This chicken and rice recipe is a well-balanced meal that includes lean protein, vegetables, and whole grains. It’s also low in fat and sugar, and it’s easy to prepare and family-friendly that even the pickiest of eaters will enjoy.
Yes, as long as you have a calorie deficit by the end of the day, you experience weight loss. This healthy chicken and rice recipe includes whole grains and lean protein to keep you full for a more extended period, making it likely you won’t feel the need to eat more; this will help you keep calories under control.
You can cook the rice in the pot; however, this will add to the cooking time. After you cook the onions, garlic, and chicken, remove the chicken and add 1.5 uncooked rinsed brown rice into the pot. Pour in 3 cups of chicken broth (or vegetable broth), bring to a boil, and then cover and cook for about 30 – 40 minutes until the rice is tender. If the rice is still firm, add a little more broth and cook until tender. Add the chicken pieces back to the pot and stir the broccoli and cheese into the rice. Cook for about 5-10 minutes or until hot.
More healthy chicken recipes
- Baked Chicken Parmesan
- Jalapeno Popper Chicken
- Cream Cheese Stuffed Chicken
- Baked Salsa Chicken
- Baked Ranch Chicken
Check out all of our healthy chicken breast recipes.
One Pot Chicken and Rice
Equipment
- Large Saute Pan or Skillet
- Cooking Spoon and Spatula
Ingredients
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1.5 lbs boneless skinless chicken breasts this is about 2-3 small chicken breasts
- 3 tbsp olive oil divided
- ½ white onion chopped
- 4 garlic cloves minced
- 1 cup chicken broth
- 12 ounce frozen steam in bag broccoli cooked
- 3 cups cooked brown rice
- ⅓ cup grated parmesan cheese you can also use grated romano cheese or a blend.
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- In a small bowl mix together the salt, pepper, onion powder, and garlic powder.
- Place the chicken onto a cutting board and cut into chunks or strips. Sprinkle the seasoning on the chicken. Set the chicken aside.
- Heat a couple of tablespoons of olive oil over medium-high heat, and once it's hot, add the chicken. Cook until browned on both sides, cooked through, and no longer pink on the inside.Remove the chicken from the pan and set it aside.
- Heat another tablespoon of olive oil, add the onions, and cook for about 3-4 minutes or until translucent.
- Add in the garlic and cook for another 2 minutes until fragrant.
- Then pour in the chicken broth and bring it to a boil. Reduce to a simmer and let it cook down for about 2-3 minutes.
- Then, stir in the broccoli, rice, and add the chicken back into the pot. Please note you should cook the frozen "steam in bag" broccoli ahead of time using the microwave instructions on the back of the bag.
- Give the chicken and rice mixture a couple of stirs and let it cook for about 2-3 minutes until the broccoli and chicken are hot. There should still be some chicken broth at the bottom of the pan. Don't worry; the rice will absorb this and create a creamy, cheesy sauce in the next step.
- Reduce heat to low, and add the cooked brown rice, shredded cheddar cheese, and parmesan cheese to the pan.
- Stir until all ingredients are mixed and the shredded cheddar melts.
- Taste for salt and pepper and serve hot!
Video
Notes
- If you don’t have cooked brown rice you can cook the rice in the pot; however, this will add to the cooking time.
- After you cook the onions, garlic, and chicken, remove the chicken and add 1.5 uncooked rinsed brown rice into the pot.
- Pour in 3 cups of chicken broth (or vegetable broth), bring to a boil, and then cover and cook for about 30 – 40 minutes until the rice is tender.
- If the rice is still firm, add a little more broth and cook until tender.
- Add the chicken pieces back to the pot and stir the broccoli and cheese into the rice.
- Cook for about 5-10 minutes or until hot.
- Start by cooking the rice and storing it in the refrigerator or freezer. If you freeze it, you’ll need to warm it up ahead of time in the microwave using a microwave-safe bowl. However, you can throw it in cold (done it), but it’ll just need a little longer to come up to temperature and cook.
- Trim and cut the chicken. One of my least favorite things to do is handle raw chicken during the week. Well, actually anytime but during the busy week especially. I meal prep chicken for this recipe is to get it recipe ready by cutting it into cubes.
- Chop the broccoli. If you’re using fresh broccoli, then cutting it into bite-size pieces will save you a lot of time and mess during the week.
- Shred cheese. If you’re shredding cheese instead of using packaged shredded cheese for this recipe, then doing this ahead will save time during the week.
Nutrition
Did you make this recipe?
Have you tried this One Pot Chicken and Rice Recipe? I can’t wait to see it! If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny.
Amy says
Perfect for what I needed. Very easy throws together quickly. Tasty as well.
Gisele says
Delicious recipe. Love it. So simple and easy to prepare
Tammy Overhoff says
So happy you loved it!
Jill Keogh says
I love when I can just grab what I have in my fridge or freezer and make a great dinner. Tammy and this blog have taught me so much!
Tammy Overhoff says
OMigosh thank you so much for taking the time to write this comment!
Russ says
If I wanted to make this a bit creamy could I add some heavy cream and when should I do that?
Thank you
Tammy Overhoff says
Yes you can definitely do that and I actually do that sometimes. Just drizzle in like 1/4 cup or so at the end and heat until it’s warm.
Clementine says
Sorry, when should we add the rice? I may be missing something, but I’m not seeing it mentioned before step 8, which mentions a “chicken and rice mixture”. Should I have made this mixture at some point beforehand? Is it part of step 8 to create said mixture with our pre-cooked rice?
Help! Also thanks a bunch!
Tammy Overhoff says
Hey there! So sorry about that. It gets added in at step 7 with broccoli and chicken. I fixed the instructions. Thanks!
Chris says
Hi – it says to add the rice at step 7 and step 9…which is it for cooked rice? Thanks
Missy Koeppel says
I’ve made this one a few times and it’s one of my favorites – easy and comforting. I highly suggest adding a 1/4 tsp cayenne for just a teeny kick – so good.
Jess says
Delicious simple recipe! It was easy to throw together and used ingredients I always have on hand.
Linda says
My husband and I Love this one pot chicken and rice recipe. The recipe is very easy to follow just the way it is written. It also stores very well to eat as leftovers. Recipe is definitely a hit with us, as all of the recipes we have tried on this site.
Kelly says
DELICIOUS and easy to make!! This one pot chicken and rice recipe is just what I was looking for. I made this while entertaining a few friends and it was a big hit!
Tammy Overhoff says
Yay! I’m so glad your friend liked this. I never thought to make this for a crowd but now I will.
Becky says
This one pot chicken and rice recipe is amazing! I was looking for a chicken and rice recipe that was easy to make, healthy and that would appeal to my 9 year old. This one pot chicken and rice was a winner and 9 year old approved! A new must to add to our weekly rotation!
Tammy Overhoff says
Thanks for the comment! Anytime we can get the kids to eat a healthy dinner its a mom win all around! My kids love this recipe and I even package it up and bring it to eat between practices and other activities.
Brian says
I love the One Pot Chicken and Rice recipe, and so does my family! It is a healthy chicken and rice recipe that is simple to put together and cook. I love using the organic chicken, as I feel it truly does enhance the flavor and taste of dishes like this one. Thank you for putting this together!
Tammy Overhoff says
I totally agree with using high-quality chicken. I also think it makes a big difference. This is definitely a family favorite with us too.
Daniel says
Love this recipe and so do the kids
Tammy Overhoff says
Yay! Anytime we can get the kids to eat their veggies is a good day.
Emma says
This is an awesome simple recipe!!
Tammy Overhoff says
Thanks so much! It’s one of my favorites to make during sports and dance season.
Emma Gatfield says
Going to try this recipe tonight!!
If I needed to freeze this, how long would it last for?
Tammy Overhoff says
Great! Let me know what you think. Up to 3 months is standard for most recipes but I’ve frozen up to 6 without problems.
Ruth B. Goldston says
I’m trying to avoid dairy, what else could I use besides the cheese?
Tammy Overhoff says
You can leave the cheese out. It will still be tasty just not cheesy.
Beth says
I used Daiya shreds instead of dairy and it tastes great! You get that cheesy texture and you don’t have a fake cheese taste due to the nice seasoning in this recipe.
Tammy Overhoff says
That’s great! thanks so much for sharing your experience.
Maria says
What is portion amount for this recipe? Can’t wait to make it!
Tammy Overhoff says
About 1 1/2 cups. I usually can get around 6 servings.
Tina says
Delicious! Great flavor. I will definitely be making this again.
Tammy Kresge says
That’s great! I’m so happy you enjoyed!