No oven? No problem. This stovetop chicken broccoli rice casserole cooks entirely in a single nonstick skillet for a quick, satisfying dinner.

This recipe combines lean chicken breast, long-grain white rice, fresh broccoli, and a melty cheese topping for a complete, balanced meal the whole family will enjoy.

Stovetop Chicken Broccoli and Rice Casserole

One Pan Meal

There’s nothing better than a dinner made in a single pan. This stovetop chicken, broccoli, and rice casserole comes together in one skillet without pre-cooking the chicken or rice, which saves time and reduces cleanup. Because it’s cooked in a wide covered skillet instead of a deep casserole dish, the rice cooks evenly and the total cook time is shorter.

Why You’ll Love It

Balanced: Grain, protein, and vegetables all in one pan.
Quick: Ready in about 40 minutes from start to finish.
Flavorful: Garlic, onion and a simple homemade chicken seasoning build a savory base.
Flexible: Use one, two, or all three cheeses listed to suit your taste.

What You Need

Chicken breast: boneless, skinless — cut into 1-inch pieces.
Chicken seasoning: a simple all-purpose blend adds flavor without extra salt.
Onion and garlic: finely chopped for a fragrant base.
White rice: uncooked long-grain white rice (do not use pre-cooked rice).
Broth: chicken broth gives the rice a savory depth—use low-sodium if preferred.
Broccoli: fresh raw florets; frozen broccoli can become mushy during this method.
Cheese: shredded Parmesan, Asiago and mozzarella are suggested, but use any melting cheese you enjoy.

Substitutions & Notes

Chicken thighs: Boneless, skinless thighs can be used instead of breast; they will be slightly more forgiving and juicier.

Different grains: This recipe is written for long-grain white rice. Brown rice, quinoa, or other grains will require different liquid ratios and longer cooking times, so they are not recommended without testing adjustments.

Simple Instructions

Prepare and season the chicken: Cut the chicken into 1-inch chunks. Toss with about 1.5 tablespoons of your chicken seasoning so the pieces are evenly coated; set aside.
Sear aromatics: Heat a large, covered skillet over medium-high and add olive oil. Sauté the minced onion 2–3 minutes until translucent, then add the minced garlic and cook one more minute.
Brown the chicken: Add the seasoned chicken pieces to the skillet and brown them about 2 minutes per side to seal in juices.
Toast the rice: Move the chicken to one side, add the uncooked long-grain white rice to the cleared space and toast it for about 3 minutes, stirring so it browns lightly and picks up flavor.
Add liquid and seasoning: Stir the rice with the chicken, onion and garlic. Pour in the chicken broth, add remaining chicken seasoning and the salt, and mix to combine.
Simmer covered: Bring the broth to a gentle boil, then reduce heat to low. Cover the skillet and simmer for 10 minutes so the rice begins to absorb liquid.
Add the broccoli: Uncover, fold in the fresh broccoli florets, replace the lid, and cook another 10 minutes on low so the broccoli steams tender while the rice finishes cooking.
Finish with cheese: Uncover and sprinkle the shredded cheeses evenly over the top. Replace the lid and let the residual heat melt the cheese for 1–2 minutes before serving.

FAQ

Do you cook the rice before adding it? No. The rice is added uncooked and cooks directly in the broth in the same skillet.

Can you use raw chicken in a casserole? Yes. In this stovetop method the raw chicken cooks fully as the rice simmers and the dish is covered.

Why is chicken, rice and broccoli popular? It’s a practical, balanced meal combining whole grains, protein, and vegetables in one dish—satisfying and family-friendly.

Storage

Cool the casserole completely, then transfer to an airtight container. Refrigerate for 3–5 days.

Freezer Instructions

Allow the chicken and rice to cool completely.
Place in an airtight, freezer-safe container or heavy-duty freezer bag, removing as much air as possible.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Ingredients (Serves 4)

1 lb. boneless skinless chicken breast, cut into 1-inch pieces
2.5 tablespoons all-purpose chicken seasoning, divided (about 1.5 Tbsp for the chicken, 1 Tbsp for the rice/broth)
2 tablespoons olive oil
½ large white onion, minced
1 tablespoon minced garlic
1 cup uncooked long-grain white rice
3 cups chicken broth
½ teaspoon salt (adjust to taste)
4 cups chopped fresh broccoli florets
¼ cup shredded Parmesan cheese
¼ cup shredded Asiago cheese
¼ cup shredded mozzarella cheese

Tips & Notes

Cheese options: Use any combination of cheeses you like. One cheese will work, but a mix adds depth.
Seasoning: A homemade all-purpose chicken seasoning works well here; if using store-bought blends, check salt levels and adjust accordingly.
Pan size: Use a wide skillet with a tight-fitting lid so rice cooks evenly and the broccoli steams properly.
Broth: For richer flavor, use low-sodium chicken broth and add salt only at the end if needed.

Nutrition (approximate per serving)

Calories: 521 kcal · Carbohydrates: 44 g · Protein: 45 g · Fat: 15 g · Fiber: 3 g · Sugar: 3 g

Nutrition information is an approximation and will vary depending on exact ingredients and portion sizes.

More of Our Favorite Chicken Casserole Recipes

Best Chicken Casserole
Chicken Pot Pie Casserole
Chicken Parmesan Casserole
Chicken Enchilada Casserole