Delicious One-Pot Stovetop Chicken and Broccoli Rice Casserole: Your New Go-To Family Dinner

Craving a hearty, comforting meal that won’t heat up your kitchen or keep you slaving over a hot stove for hours? Look no further than this incredible Stovetop Chicken and Broccoli Rice Casserole. This recipe takes the beloved classic casserole and ingeniously adapts it for stovetop cooking, with just a quick finish under the broiler to achieve that irresistible golden, bubbly top. It’s a perfect solution for busy weeknights, warm climates where ovens are a no-go, or any time you need a delicious, fuss-free dinner.

For those of us living in warmer regions, especially in the South, the thought of turning on the oven for an hour can be daunting for eight or nine months of the year. This innovative stovetop method allows you to enjoy all the rich, creamy, and cheesy goodness of a traditional chicken and broccoli rice casserole without turning your home into a sauna. While a quick trip under the broiler adds a delightful crispy texture, you could opt for a short bake in the oven if you prefer, for the covered cooking time. But trust me, once you try this stovetop version, you’ll wonder why you ever did it any other way! It’s truly a game-changer for effortless, flavorful meals.

This dish isn’t just about convenience; it’s a nostalgic trip back to childhood with an elevated twist. It combines tender chicken, vibrant broccoli, fluffy rice, and a luscious cheesy sauce, all crowned with a crispy panko topping. It’s the kind of wholesome, satisfying meal that brings everyone to the table, making it an instant family favorite. Whether you’re a seasoned chef or a beginner cook, this easy one-pot chicken and rice casserole recipe is designed for success, delivering maximum flavor with minimal effort.

Essential Ingredients for Your Stovetop Casserole

Creating a truly memorable chicken and broccoli rice casserole starts with quality ingredients. This recipe is wonderfully versatile, allowing for some flexibility while still delivering exceptional results. Let’s delve into the key components and why they make this dish shine.

The star vegetables, broccoli, can be either fresh or frozen. Both options work beautifully, seamlessly integrating into the creamy sauce. If using fresh, ensure it’s chopped into bite-sized florets. For frozen broccoli, there’s no need to thaw it beforehand; simply add it directly to the pan. The secret to succulent chicken lies in properly dicing it into uniform pieces and generously seasoning with salt and pepper. This simple step enhances the flavor and ensures even cooking, contributing significantly to the dish’s overall success.

When it comes to cheese, the possibilities are vast, as chicken and broccoli are incredibly friendly with a wide array of dairy partners. However, I lean towards tradition for this classic casserole, opting for a delectable blend of sharp cheddar and savory Parmesan. Cheddar provides that unmistakable gooey, comforting richness, while Parmesan adds a salty, umami depth that elevates the entire dish. Feel free to experiment with your favorite cheeses, but this combination truly hits all the right notes for a classic cheesy chicken and broccoli dinner.

My kitchen staple is basmati rice, and its long, slender grains are ideal for this recipe. Unlike stickier varieties, basmati cooks up light and fluffy, preventing the casserole from becoming overly dense or clumpy. Its subtle aroma also complements the other flavors without overpowering them. However, if basmati isn’t on hand, other long-grain rice varieties can be used with slight adjustments to liquid and cooking time. The panko breadcrumbs are non-negotiable for that fantastic crispy topping. Their light, airy texture crisps up beautifully under the broiler, adding a delightful crunch that contrasts wonderfully with the creamy interior. Finally, the heavy cream (or a combination of cream and milk) is essential for creating the rich, velvety sauce that binds all the ingredients together, ensuring every bite of this creamy chicken and broccoli rice casserole is utterly luxurious and cheesy.

Don’t want to read through the entire post? Use the JUMP TO RECIPE button at the top of the post, or scroll straight to the bottom to find the full, printable recipe card with exact ingredient measurements and detailed instructions.

Crafting Your Stovetop Chicken and Broccoli Rice Casserole: Step-by-Step

The beauty of this easy chicken casserole lies in its straightforward method, making it approachable for cooks of all skill levels. Follow these steps to create a show-stopping dinner right on your stovetop.

Begin by heating a tablespoon of olive oil in a large, sturdy skillet or braiser over medium heat. Once the oil shimmers, add your diced onions and sliced garlic. Sauté these aromatics gently, stirring occasionally, until they soften and become translucent, usually about 5 minutes. This initial step is crucial for building a foundational layer of flavor for your casserole. The softened onions and fragrant garlic will infuse the entire dish with a wonderful depth. Next, introduce your diced, seasoned chicken breast to the pan. Cook the chicken, stirring occasionally, just until it starts to brown lightly on the exterior. It doesn’t need to be cooked through at this stage, as it will continue to cook with the rice. Browning the chicken adds another layer of rich, savory flavor.

Now, it’s time to add the basmati rice to the skillet. Stir it into the chicken and onion mixture and cook for 2-3 minutes, allowing it to toast lightly. This toasting step brings out a beautiful nutty aroma and helps the rice absorb the flavors more effectively. Pour in the chicken stock, heavy cream, and whole milk, along with half a teaspoon of salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 7 minutes. This initial simmering allows the rice to begin absorbing the liquids, softening and expanding.

After 7 minutes, carefully remove the lid and stir in the broccoli (if using frozen, it will quickly warm through). Turn the heat up to medium-low, cover the pan again, and continue cooking for another 5 minutes. This allows the broccoli to become tender-crisp and the rice to finish cooking, absorbing the remaining liquid to create a creamy base for your stovetop chicken casserole.

Once the broccoli is warmed through and the rice is tender, remove the lid. It’s time for the cheesy magic! Stir in most of the shredded cheddar cheese. Do this loosely, aiming to keep a good portion of the cheese near the top of the pan to prevent it from burning on the bottom and to create lovely pockets of melted cheese throughout. Spread the mixture into an even layer in the skillet. This ensures even broiling and a beautiful presentation.

To achieve that signature crispy top, sprinkle the seasoned panko breadcrumbs evenly over the casserole, followed by the finely grated Parmesan cheese. If you haven’t already, preheat your oven broiler to low. Carefully transfer the skillet to the oven, placing it on the middle rack. Broil for 3-5 minutes, or until the cheese is melted and bubbly, and the panko breadcrumbs are gloriously golden brown and crispy. Keep a close eye on it, as broilers can work quickly and burn things fast!

Once broiled to perfection, remove the skillet from the oven and let the casserole rest for about 5 minutes. This resting period is essential; it allows the rice to fully set and the flavors to meld beautifully. Then, scoop out generous portions and savor this delicious one-pot chicken and broccoli rice recipe. It’s truly a classic comfort food, made even better with this convenient stovetop approach. While it might evoke fond memories of childhood meals, this elevated version promises an even more satisfying culinary experience.

Expert Notes & Tips for the Perfect Casserole

To ensure your Stovetop Chicken and Broccoli Rice Casserole turns out perfect every time, keep these helpful notes and tips in mind:

• Stovetop vs. Oven: This recipe is specifically designed to be an all-stovetop option, ideal for hot climates where using the oven is undesirable. However, if you prefer, you can certainly bake it! After the initial rice simmering, instead of placing the lid back on for 5 minutes, you could transfer the mixture to an oven-safe dish and bake it uncovered at 400˚F (200˚C) for about 10-15 minutes, or until the rice is tender and most liquid is absorbed. Then, finish it under the broiler as directed to get that golden-brown, bubbly top.
• Broccoli Prep: Whether you’re using fresh or frozen broccoli, ensure the florets are cut into bite-sized pieces. If your broccoli is particularly large, chop it up a bit more. This ensures even cooking and makes for easier eating. Smaller pieces also blend more seamlessly into the casserole.
• Cooking Frozen Broccoli: When stirring in frozen broccoli, simply warm it gently in the creamy sauce until it’s no longer frozen and is tender-crisp. There’s no need to overcook it; it will finish cooking as the rice absorbs the liquid. The sauce should return to a gentle simmer once the broccoli is fully warmed through, indicating it’s incorporated correctly.
• Don’t Rush the Rest: Allowing the casserole to rest for 5 minutes after broiling is a crucial step. It gives the rice a chance to fully absorb any remaining liquid, set properly, and for the flavors to deepen. This results in a much better texture and more cohesive dish.
• Seasoning as You Go: Taste the sauce before adding the cheese. Adjust salt and pepper as needed. Remember that chicken stock and cheese can both be salty, so add a little at a time.
• Skillet Choice: A large (12 or 13-inch) skillet with a tight-fitting lid is essential for this recipe. A braiser or a Dutch oven would also work perfectly, ensuring even heat distribution and allowing enough surface area for the ingredients to cook without overcrowding.

Versatile Substitutions for Your Casserole

This chicken and broccoli rice casserole recipe is quite adaptable, allowing you to customize it based on your preferences or what you have on hand. Here are some excellent substitutions:

• Chicken: While I prefer the lean texture of boneless, skinless chicken breast, you can easily use other cuts. Diced boneless, skinless chicken thighs will yield a richer, juicier casserole due to their higher fat content. Just ensure whatever chicken part you choose is cut into uniform, bite-sized pieces for even cooking.
• Breadcrumbs: Panko breadcrumbs provide an unparalleled crispiness, but if you’re gluten-free, opt for certified gluten-free panko breadcrumbs. The crunch from the topping is a delightful contrast to the creamy casserole, so don’t skip it! If panko isn’t available, regular breadcrumbs will work, though the texture might be slightly less airy.
• Onions: I love the subtle sweetness a yellow onion brings to this recipe, creating a balanced flavor profile. However, any color onion will work just fine. White onions offer a sharper flavor, while red onions (though less common in casseroles) could add a slight tanginess. Choose what you have or prefer.
• Rice Varieties: Basmati rice is my top choice for its long grains and lower arsenic levels compared to other varieties. However, you can pretty much swap in most other long-grain or medium-grain white rice varieties. Keep in mind that different types of rice may require slight adjustments to the cooking time and the amount of liquid needed. Brown rice can also be used, but it will significantly increase the cooking time and require more liquid, so plan accordingly.
• Cream & Milk: If you don’t have separate heavy cream and whole milk, a carton of half-and-half can be an excellent substitute, providing a similar creamy consistency and richness. Just use an equal amount to replace the combined cream and milk measurement. Evaporated milk could also be used for extra creaminess, though it might alter the flavor slightly.
• Broccoli Alternatives: While broccoli is classic, this recipe is flexible! You can use fresh or frozen broccoli, and even other vegetables like Romanesco or cauliflower can be used as direct substitutes. For a veggie-packed meal, consider adding a mix of finely chopped carrots, peas, or bell peppers along with the broccoli.
• Cheese Variations: Beyond cheddar and Parmesan, consider adding a touch of Gruyère for a nutty, complex flavor, or Monterey Jack for extra meltiness. A blend of mozzarella and provolone could also create a delicious, stringy texture.

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📖 Recipe

Yield: 8 servings

Chicken and Broccoli Rice Casserole

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

My Chicken and Broccoli Rice Casserole is done all stovetop, except for browning under the broiler, but keeps from heating up the house.

Ingredients

• 1 ½ pounds Chicken Breasts, diced
• Kosher Salt, Morton’s
• Fresh Cracked Black Pepper
• ½ cup Panko Bread Crumbs
• 3 tablespoons Olive Oil
• 1 large Yellow Onion, medium diced
• 3 cloves Garlic, thinly sliced
• 1 cup Basmati Rice
• 2 cups Chicken Stock
• ½ cup Heavy Cream
• ½ cup Whole Milk
• 3 cups Broccoli, frozen
• 8 ounces Cheddar Cheese, shredded
• 2 tablespoons Parmesan Cheese, finely grated

Instructions

Season the diced chicken with salt and pepper, toss, and set aside until needed. Also, stir together the bread crumbs and 2 tablespoons of olive oil in a small bowl and reserve.

In a large 12 or 13-inch skillet that has a lid, heat 1 tablespoon of olive oil over medium heat on the stove. When it shimmers in the pan, add the onion and garlic to the pan and cook until they begin to soften about 5 minutes.

Stir the rice into the pan and cook for 2-3 minutes until it begins to toast lightly and you can smell it.

Pour in the chicken stock, cream, and milk along with ½ a teaspoon of salt.

Bring the mixture to a boil, then reduce the heat to low and place the lid on top for 7 minutes.

Remove the lid and stir in the chicken and broccoli and turn the heat up to medium-low. Place the lid back on and cook for 5 minutes longer.

Remove the lid and stir in the cheddar until the cheese has melted into the mixture. 

Smooth it out into an even layer and sprinkle over the breadcrumb mixture you mixed up in step one and top that with the Parmesan cheese.

Turn the oven broiler on to low and place the pan in the oven, on the middle rack, until the top becomes golden and bubbly 3-5 minutes.

Cool for 5 minutes then serve.

Notes

Notes & Tips

I made this an all-stovetop recipe for all of us that live in hot states. You could bake it at 400˚F (uncovered) for the time I say to cover it. Then finish with the broiler just to brown the top.

If your broccoli is really large, even if it is frozen, chop it up a bit. It should be in bite-sized pieces.

When stirring in the broccoli, if using frozen, just warm it in the sauce until it is no longer frozen. The sauce should come back to a boil with it is all the way warm.

Substitutions

I use chicken breast because I prefer it. You could dice up and use any part of the chicken you prefer, just be sure it is skinless and boneless.

Be sure to use gluten-free breadcrumbs if you are gluten-free. The extra crunch is so welcome and you don’t want to skip it.

Any color onion can be used for this recipe. Just know that a sweet yellow onion brings the best blend of flavor to this recipe.

I prefer basmati rice because while all rice has some arsenic in it, basmati has the lowest level. That said, you can pretty much swap in just about any rice here.

You can replace the heavy cream and whole milk with half and half if you have it around. I don’t usually keep it in my fridge, but I usually have some cream and milk.

The broccoli can be fresh or frozen for this recipe. It really doesn’t matter, romanesco and cauliflower can also be used.

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• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• Rösle Stainless Steel 12-inch Lock and Release Tongs
• STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 469Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 122mgSodium: 483mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 39g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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