One-Pot Creamy Chicken and Rice with Broccoli

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A creamy, one-pot wonder featuring tender chicken, fluffy rice, and steamed broccoli—all ready in 40 minutes with minimal cleanup. This american-inspired one pot ready in about 40 minutes pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, boneless and skinless chicken thighs
• 1 tbsp olive oil
• 1/2, diced onion
• 2 cloves, minced garlic
• 1.5 cups chicken broth
• 1 cup white rice
• 2 cups, florets broccoli
• 1/2 cup heavy cream
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat; season 1 lb diced chicken thighs with 1/4 tsp salt and 1/4 tsp black pepper, then sear for 4-5 minutes per side until golden brown, then set aside.
2. Step 2: Add 1/2 diced onion and 2 minced garlic cloves to the skillet and sauté for 2 minutes until softened and fragrant.
3. Step 3: Stir in 1.5 cups chicken broth, 1 cup white rice, 2 cups broccoli florets, and 1/2 tsp dried thyme, then bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed, stirring once halfway.
5. Step 5: Remove lid, stir in 1/2 cup heavy cream and return to low heat for 2 minutes until creamy and slightly thickened, then add the seared chicken thighs back into the skillet.