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over head shot of chicken broccoli rice in casserole dish with wooden spoon diving in
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5 from 5 votes

Cheddar, Chicken, Broccoli and Rice

This chicken and broccoli rice is loaded with crispy bacon and doused in melty cheddar cheese. It's an easy no-fuss dinner all made in one pot!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Universal
Servings: 4 big potions
Calories: 670kcal
Cost: £2 / $2.50


  • Large Casserole Dish & Wooden Spoon
  • Slotted Spoon & Side Dish (to remove bacon)
  • Sharp Knife & Chopping Board
  • Jug (for stock and milk)
  • Cheese Grater
  • Serving Spoon


  • 1lb / 500g Chicken Thigh, diced into large bite sized pieces (bring close to room temp)
  • 1x 14oz/400g head of Broccoli, cut into florets (approx 9oz/250g)
  • 7oz / 200g Bacon, diced
  • 1 - 1 1/2 cups / 100-150g Cheddar Cheese, grated
  • 1 1/2 cups Uncooked Long-Grain Rice
  • 2 1/2 cups / 625ml Chicken Stock
  • 2 cups / 500ml Milk
  • 1/2 cup / 125ml Double/Heavy Cream at room temp (or more milk)
  • 2 tbsp finely diced Fresh Chives
  • 2 tsp Dijon Mustard
  • 1/2 tsp EACH: Onion Powder, Garlic Powder, Salt, Black Pepper (to season chicken)
  • Olive Oil, as needed
  • Salt & Black Pepper, to taste


  • Bacon: Add bacon to a large casserole dish over medium heat and fry until nicely crisp with the fat rendered. Remove with slotted spoon (leaving fat behind) and place in a dish to the side.
  • Chicken: Coat chicken pieces in 1/2 tsp onion powder, garlic powder, salt and black pepper. Turn heat to medium-high and place the chicken in the leftover bacon fat (add a drizzle more oil if needed). Leave to fry until golden, then flip and fry until golden on the other side. The main goal here is to brown the chicken, you want it mostly cooked through but it'll continue cooking when the rice is added.
  • Rice: Turn heat back down to medium and stir in rice. Pour in chicken stock and milk/cream and add in dijon mustard and chives. Give it all a good stir (scraping off any flavour from the bottom of the pan). Leave on a simmer, stirring occasionally until the rice is cooked and the sauce has thickened. Around 15-20mins. (see next step for broccoli).
  • Broccoli: I like my broccoli with a bite to it, so I usually add in around 5-10mins into simmering. But if you're florets are particularly large or you like your broccoli completely cooked through add it in with the liquids and simmer right through.
  • Serve: You won't have too much liquid, but if the sauce over thickens just add a touch more stock. Stir through cheddar and crispy bacon, then season to taste.



a) Chicken - Chicken thigh is great because it's more tender than breast. It's also fattier so injects more flavour. Having said that you can use breast if that's all you have.
b) Cheese - Cheddar and broccoli is a classic combo, so I do recommend using it. Gruyere also works nicely (preferably mixed with cheddar). As does parmesan (will only need about 1/2cup/40g if using parmesan).
c) Storage - Allow to completely cool and tightly cover in the fridge for 3-4days. Reheat in the microwave or stove until chicken is piping hot again.
d) Calories - based on using 1 cup cheddar, 1/2 cup cream and shared between 5 people.


Calories: 670kcal | Carbohydrates: 50.11g | Protein: 37.36g | Fat: 35.38g | Saturated Fat: 9.676g | Polyunsaturated Fat: 2.096g | Monounsaturated Fat: 5.684g | Trans Fat: 0.363g | Cholesterol: 130mg | Sodium: 745mg | Potassium: 808mg | Fiber: 3.4g | Sugar: 6.37g | Vitamin A: 1981IU | Vitamin C: 11.1mg | Calcium: 357mg | Iron: 2.87mg