This curried chicken broccoli rice casserole is made all in one pot and on the table in just 30 minutes. It’s loaded with flavor, dairy-free and super simple to make for a comforting yet nutritious meal.
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There’s nothing better than a one-pot meal on a busy weeknight, and this curried chicken broccoli rice casserole ticks all the boxes.
It has bold flavors and an amazing texture from the mix of chicken, broccoli, and rice, and it couldn’t be easier to make.
It’s all made in one skillet, so there’s less cleanup to do, and since we’re using pre-cooked rice, you can have it on the table in 30 minutes.
I love the amazing curried flavor of this chicken with broccoli and rice, and the best part is that you can adjust the spices to suit your family's preferences.
Why you’ll love this chicken broccoli rice casserole
- Nutritious comfort food — This dish is dairy-free and loaded with protein from the chicken and vitamins from the broccoli while being super cozy at the same time.
- Ready in 30 minutes — Just perfect for those days when you need to feed the family quickly but still want something super tasty.
- Simple ingredients — You only need a handful of pantry staples to make this chicken broccoli rice casserole from scratch. No canned chicken soup here.
What you’ll need
Chicken breasts — I like to make this dish with lean chicken breast to keep things light, but you can also use boneless, skinless chicken thighs if you like.
This is also a great recipe to make with leftover cooked chicken or rotisserie chicken.
Onion and garlic — These add a nice flavor base for the chicken casserole. As always, fresh always resuts in the best flavor.
Coconut milk — Full-fat coconut milk is perfect here for extra creaminess.
Broccoli florets — Both fresh and frozen broccoli florets work well in this recipe. If you’re using frozen, it’s best to thaw and pat dry first.
Cooked basmati rice — I typically have some of those microwavable rice bags in the house for curries, and they work great in this recipe.
Basmati is great, but you can also use long-grain white rice or brown rice if you like. Alternatively, you can use any leftover cooked rice you may have in the fridge.
How to make chicken broccoli and rice casserole
In a large pot or skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent.
Add the chicken pieces and sauté for 5-6 minutes or until browned on all sides.
Next, add the finely chopped garlic and cook for another minute until fragrant.
Bring the mixture to a boil, then stir in the broccoli florets. Lower the heat and allow to simmer for 1-2 minutes with a lid on.
Add the cooked basmati rice and stir well to combine. Place the lid back and simmer for 5 minutes.
Stir in the fresh cilantro, season to taste and serve immediately.
- Add a bit of lemon zest or a tablespoon of lemon juice along with the fresh cilantro at the end for an extra boost of flavor.
- Garnish with toasted almonds or cashews for an added crunch and nutty flavor.
- Create your own curry blend by mixing different ratios of ground spices. You can also add some mustard powder or ground cardamom.
- Stir in some cheddar cheese right at the end for a cheesy broccoli rice casserole.
What to serve with chicken broccoli rice?
- Naan bread or roti: Serve with your favorite warm naan or roti for a more filling meal.
- Cucumber raita: This chicken broccoli rice casserole pairs great with a cooling cucumber raita made with yogurt, cucumber, and a hint of mint.
- Simple green salad: A simple green salad is a healthy and refreshing side for this dish.
Leftovers and storage
- Storing: Cool any leftovers to room temperature and store in an airtight container in the refrigerator. It will keep well for up to 3 days.
- Reheating: Reheat portions in the microwave or on the stovetop over medium heat. Add a little water or chicken broth if it looks too dry.
- Freezing: You can freeze this dish in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. The texture of the rice and broccoli might change slightly after freezing and thawing.
If you liked this chicken broccoli rice casserole recipe, you might also like some of my other easy recipes with chicken:
- Chicken and Noodles Recipe
- Chicken and Peppers Skillet
- Chicken Saag (Chicken Spinach Curry)
- Instant Pot Butter Chicken
- Chicken Parmesan Garlic Pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 chicken breasts (about 1 ½ lb or 650 g) cut into bite-sized pieces
- 2 garlic cloves, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon red chili flakes
- 1 cup (250 ml) low-sodium chicken stock
- 1 can (13.5 fl. oz / 400 ml) coconut milk
- 3 cups (250 g) broccoli florets
- 3 cups (500 g) cooked basmati rice
- A handful of fresh cilantro, roughly chopped
- Salt and freshly ground black pepper to taste
- In a large pot or skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent.
- Add the chicken pieces and sauté for 5-6 minutes or until browned on all sides.
- Next, add the finely chopped garlic and cook for another minute until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, ground turmeric, and red chili flakes. Stir well to coat the chicken and onions in the spices and cook for another minute.
- Pour the chicken stock and coconut milk and stir well, scraping any bits off the bottom of the pot.
- Bring the mixture to a boil, then stir in the broccoli florets. Lower the heat and allow to simmer for 1-2 minutes with a lid on.
- Add the cooked basmati rice and stir well to combine. Place the lid back and simmer for 5 minutes.
- Stir in the fresh cilantro, season to taste and serve immediately.
Amount Per Serving: Calories: 482Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 273mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 42g
Nutritional information is an estimate provided by an online nutrition calculator.