One-Pot Chicken with Broccoli Cheese Rice

I’m always trying to find new ways to cook entire meals in one pot because I absolutely hate washing dishes.
This meal was thrown together with ingredients I found in my fridge and pantry and it turned out fabulous. It was also incredibly cheap. Another win!

Start by browning seasoned bone in chicken thighs on both sides.

After browned, set aside on a plate.

Next add onion, garlic, salt, and pepper and cook for a few minutes.
Add white wine and cook til it reduces by half.

Add a head of broccoli that’s been chopped up. A small bag of frozen broccoli florets will also do. Sauté for a few more minutes.

Next add rice, 2 cans of chicken broth and a can of Cheddar Cheese Soup. I also added another pinch of salt at this step.

This stuff.

Set the chicken back in the pot on top of the rice and bring to a simmer.
Close the lid and cook for about 25 minutes on LOW.

Rice will be cooked and chicken should be cooked to 165 degrees. One pot wonder!
I removed the chicken and stirred in some shredded cheddar in the rice.
Dinner is served!


One-Pot Chicken with Broccoli Cheese Rice

olive oil

4-6 bone-in chicken thighs (see note at the bottom)

salt and pepper

Tony Chachere’s

garlic powder

1 small onion, chopped

2 cloves garlic, minced

1/3 cup white wine (I used Pinot Grigio)

1 head of broccoli, chopped

2 cups rice (I use jasmine rice)

1 can Campbell’s Cheddar Cheese Soup

2 (15oz.) cans chicken broth

1 1/2 cups shredded cheddar cheese


Drizzle olive oil in a large pot. Turn the stove on medium high heat.
Brown chicken thighs that are seasoned in salt, pepper, Tony’s, and garlic powder on both sides.
Remove from pot and set aside on a plate.
In the same pot, sauté onion and garlic, salt and pepper.
Add white wine and cook until it reduces by half.
Add broccoli and sauté for a few more minutes.
Stir in rice, broth, cheddar soup and bring to a low simmer. Add a pinch of salt.
Add chicken thighs back to the pot in A SINGLE LAYER. (Cooks evenly)
Cover and cook on a low simmer for about 25 minutes or until rice is cooked thru and chicken reaches internal temperature of 165 degrees.
Remove the chicken and stir in the shredded cheese with the rice.

I used a round Dutch oven and used 4 chicken thighs because that is what could fit in a single layer. If you use a larger oval pot like a magnalite you can use more chicken thighs (about 6 or so).

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