Chicken & Poultry

One-Pot Baked Chicken, Broccoli and Rice

A complete one-pot meal with tender chicken, fluffy rice, and crisp broccoli, all baked together in a savoury Asian-inspired sauce. Simple, nutritious, and perfect for busy weeknights.

4.8 (4 reviews)
By Ricky Robinson Updated April 14, 2026

This one-pot baked chicken and rice dish is the sort of meal that makes weeknight cooking feel manageable again. Everything goes into one ovenproof dish—the rice, chicken, vegetables, and a simple sauce made from chicken stock, oyster sauce, and soy sauce. The oven does all the work while you get on with other things.

The key to getting this right is using unwashed rice. Leaving the starch on the grains helps create a slightly creamy texture as it bakes, almost like a risotto but without any of the stirring. The chicken stays tender because it's cooking gently in the steam from the rice, and the broccoli goes in towards the end so it keeps its bite and bright green colour.

Using unwashed rice is crucial here—the natural starch creates a beautifully creamy texture without needing any cream or constant stirring.
One-Pot Baked Chicken, Broccoli and Rice recipe image
One-Pot Baked Chicken, Broccoli and Rice

What makes this dish particularly good is how all the flavours develop together in the oven. The oyster sauce and soy sauce soak into the rice while the chicken juices mix with the stock to create something that's much more than the sum of its parts. The ginger and garlic add warmth without being overpowering, and the spring onions at the end give it a fresh finish.

It serves four people comfortably and reheats well the next day—just add a splash of water or stock when you're warming it through. You can easily swap the broccoli for other quick-cooking vegetables like peas, green beans, or sugar snap peas. If you've got leftover cooked chicken, you can use that instead, just add it in the last 15 minutes so it doesn't dry out.

One-Pot Baked Chicken, Broccoli and Rice

Broccoli Chicken Rice
Total Time 1 hr 5 min
Servings 4 servings
Calories 385 cal
Protein 28g

Ingredients

Equipment Needed

  • Knife
  • Ovenproof Dish
  • Mixing Jug
  • Chopping Board

Instructions

  1. 1
    Preheat your oven to 200°C. In a jug, mix together the chicken stock, oyster sauce, soy sauce, minced garlic, and grated ginger.
  2. 2
    Lightly oil an ovenproof dish with the olive oil. Spread the uncooked rice evenly over the base of the dish.
  3. 3
    Scatter the chopped onion over the rice, then place the diced chicken breasts evenly over the top.
  4. 4
    Pour the stock mixture over the contents of the dish, ensuring the rice is fully submerged. Cover tightly with foil.
  5. 5
    Bake in the preheated oven for 25 minutes. The rice should be about three-quarters cooked and the chicken nearly done.
  6. 6
    Remove from the oven and take off the foil. Gently stir the contents of the dish.
  7. 7
    Scatter the broccoli florets over the top of the dish. Replace the foil and return to the oven for another 10-15 minutes, until the rice is tender and all liquid has been absorbed.
  8. 8
    Remove from the oven and let stand, covered, for 5 minutes. This allows the last of the liquid to be absorbed and the flavours to settle.
  9. 9
    Fluff the rice gently with a fork and stir the chicken and broccoli through. Garnish with sliced spring onions and serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store covered in the refrigerator for up to 3 days. Reheat in the microwave or oven with a splash of water or stock to prevent drying out. Not suitable for freezing due to the rice texture.

Plate it up

Serving Suggestions

Serve as a complete meal on its own, or with a simple side salad for extra vegetables. A drizzle of sesame oil and extra spring onions make lovely finishing touches.

Rate & Review

4.8 • 4 reviews

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