Chicken and rice is a combo that never needs an explanation — it’s just good. This skillet version has earned a permanent spot in my weeknight rotation because everything happens in one ovenproof pan. Brown the chicken on the stovetop, stir in short grain rice, broccoli and Parmesan, then let the oven do the rest. Dinner in 45 minutes, with minimal cleanup.

Boneless chicken thighs being served in a skillet, with baked rice and cheese-topped broccoli florets.

This chicken and rice comes out of the oven looking legitimately impressive — golden chicken, creamy rice, broccoli with crispy cheese-edged florets — and nobody needs to know it takes 15 minutes of actual work.

Why this recipe works

  • Chicken thighs stay juicy: They can handle baking without drying out, unlike breasts.
  • Short grain rice is the secret: It absorbs the chicken juices and broth as it bakes, turning creamy without any stirring or babysitting.
  • One pan, start to finish: No separate pots, no draining, no transferring between dishes.

Key ingredient notes and tips

Ingredients arranged on a surface, with fresh broccoli florets in a colander, a bowl of uncooked rice, a plate with raw chicken thighs on it, and chopped onion, garlic and herbs in small bowls.
  • Chicken: Boneless skinless or bone-in, skin-on both work here. I tested this with breasts and they were overcooked by the time the rice finished absorbing the liquid — thighs have enough fat to stay juicy through the full bake time.
  • Rice: Arborio or sushi-style rice is what you want. The starch in short grain varieties absorbs the chicken juices and broth as it bakes, which is what gives you that creamy, almost risotto-like texture without any stirring. Long grain rice won’t get you there.
    Broccoli: Fresh or frozen both work. I cut the florets smaller so the edges make direct contact with the pan — that’s what gives you the crispy, cheese-crusted pieces that everyone picks at before the skillet even hits the table.

Cooking steps

  • Uncooked boneless, skinless chicken thighs on a plate, sprinkled with salt and pepper.
    1. Season the chicken: Sprinkle both sides of the chicken generously with salt and black pepper. Don’t hold back here; the seasoning on the chicken makes the rice tasty.
  • Olive oil and a pat of butter melting in a skillet.
    2. Melt the butter with the olive oil in a 3-4 quart ovenproof skillet over medium-high heat. You want the pan hot enough that the chicken sizzles on contact.
  • Browned boneless, skinless chicken thighs in a skillet on a cooktop.
    3. Brown the chicken, 3-5 minutes. Flip and cook one more minute, then transfer to a plate. The chicken won’t be cooked through yet, that happens in the oven.
  • A wooden spoon scraping up pan juices in a skillet set on top of a cooktop.
    4. Deglaze: Stir in the lemon juice or wine and scrape up the browned bits from the bottom of the pan. Don’t skip this step — those bits add flavor. Stir in the onion and garlic and cook about 30 seconds.
  • A wood spoon stirring chicken broth in a saute pan.
    5. Build the broth: Add the broth and milk and bring to a simmer.
  • A wood spoon stirring chicken broth and herb seasonings in a saute pan.
    6. Add the herbs and salt. If you used lemon juice, the milk may look curdled at this point — that’s fine, it will smooth out in the oven.
  • Broccoli florets, broth, chopped onions and seasonings cooking in a skillet.
    6. Add the broccoli: Drop the florets in and cook one minute. You’re not cooking them through here, just taking the raw edge off so they finish perfectly in the oven.
  • Grated cheese and rice in a pan, cooking with broccoli and broth.
    7. Add the rice and cheese: Turn off the heat. Stir in the rice and half the Parmesan gently — you want the grains distributed evenly so they absorb the liquid at the same rate.
  • Pieces of boneless chicken arranged in a pan with broccoli florets, broth, chopped onions and seasonings.
    8. Bake: Nestle the chicken into the rice, adding any juices that collected on the plate back into the pan. Bake uncovered 25-30 minutes, until the liquid is absorbed.
  • Pieces of baked boneless chicken in a skillet with a serving spoon, on top of rice and broccoli.
    9. Finish and serve: Scatter the remaining Parmesan over the top and serve straight from the skillet.
Pieces of baked boneless chicken in a skillet with a serving spoon, on top of rice and broccoli.
5 from 9 ratings

Baked Chicken and Rice with Broccoli

Karen Tedesco
Baked chicken and rice with broccoli, all in one ovenproof skillet. Brown the chicken on the stovetop, stir in short grain rice, broccoli and Parmesan, then let the oven finish the job. On the table in 45 minutes, minimal cleanup.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
 

  • 6 chicken thighs, either boneless skinless (1½-1¾ pounds) or bone-in, skin-on (2½-3 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice, or dry white wine
  • 2 cups chicken broth
  • 1 cup milk, dairy or plant based
  • ½ cup finely chopped onion, about ½ medium onion
  • 2 garlic cloves, finely chopped or grated
  • 4 cups fresh broccoli florets, 10 ounces
  • 1 cup (225 g) arborio rice, or other short grain white rice
  • 2 teaspoons Italian seasoning, or other dried herb blend
  • 1 cup freshly grated Parmesan cheese

Equipment

Instructions
 

  1. Preheat the oven to 400 (200 C) degrees.
  2. Season the chicken generously on both sides with the salt and pepper.
  3. Put the butter and olive oil in a large (3-4 quart) skillet or saute pan and place over medium-high heat. When the butter has melted and begins to bubble, add the chicken thighs to the pan. Cook until they're golden on one side, 3-5 minutes. Flip them over and cook one more minute. Transfer the chicken to a plate.
  4. Pour the lemon juice or wine into the pan. Using a spatula or wooden spoon, scrape the browned bits away from the bottom of the pan while the liquid comes to a boil.
  5. Stir in the onions and garlic to the pan and cook about 30 seconds. Pour in the broth, milk, dried herbs, and add 1 ½ teaspoons salt. Bring to a simmer. The milk may curdle at this point if you're using lemon juice, but that's okay.
  6. Add the broccoli to the boiling broth and cook one minute. Turn off the heat. Add the rice and ½ cup of the cheese and gently stir them in. Nestle the chicken pieces in the pan, adding in any juices that collected on the plate.
  7. Transfer the pan to the oven and bake, uncovered, until the rice is absorbed, 25-30 minutes. If you're using bone-in chicken, bake an additional 5-10 minutes or until cooked through. Sprinkle the remaining ½ cup Parmesan over the chicken and serve.

Notes

  • Omit the butter, and use 2 tablespoons olive oil instead. Avoid using butter alone, because it will burn.
  • Storing: Cooked chicken and rice can be stored in an airtight container 3 days and frozen up to 1 month.
  • Reheating: Heat leftovers in a covered baking dish in 350 degree oven for 10-15 minutes or 5 minutes on medium power in a microwave. Add a small amount of chicken broth to moisten the rice if it seems dry.

Nutrition per serving

Calories: 422kcal Carbohydrates: 14g Protein: 47g Fat: 20g Sodium: 856mg Fiber: 3g Sugar: 6g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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