Chicken sears first so the pan picks up good browned bits, then the rice simmers right in that same fat and broth until it's done. Broccoli goes on top for the last five minutes to steam rather than boil, so it keeps its color and a little bite. One skillet, no side dishes, and the chicken's juices season the rice for you.

One-Pan Chicken, Rice and Broccoli

Scale

Method

Season the chicken all over with salt and pepper. Melt 1 tablespoon of the butter with the olive oil in a large skillet over medium-high heat, then add the chicken in a single layer. Sear without moving it until deeply browned on the first side, about 4 minutes — leave it alone so a real crust forms.
4 min
Flip the pieces and brown the second side, about 3 minutes; it does not need to be cooked through yet. Transfer the chicken to a plate.
3 min
Reduce the heat to medium. Add the onion to the fat left in the pan and cook, stirring occasionally, until soft and translucent, about 4 minutes.
4 min
Stir in the garlic and rice. Toast, stirring constantly, until the edges of the grains turn translucent and the rice smells faintly nutty, about 2 minutes.
2 min
Pour in the broth, scraping up any browned bits stuck to the pan with a wooden spoon — that's flavor, not a mess. Nestle the chicken and any juices from the plate back in and bring to a simmer.
1 min
Cover, turn the heat to low, and simmer undisturbed until the rice has absorbed most of the broth and is just tender, about 15 minutes. Resist lifting the lid; it lets out steam the rice needs.
15 min
Scatter the broccoli over the top, cover again, and steam until it's bright green and crisp-tender and the chicken reaches 165°F (74°C) at its thickest point, about 5 minutes.
5 min
Remove from the heat, stir in the remaining 1 tablespoon of butter and the lemon juice, and let it sit covered for 2 minutes before fluffing with a fork and serving.
2 min

Substitutions

Chicken thighs — Boneless chicken breast, cut into similar pieces. It cooks a little faster and dries out more easily, so pull it from the sear at the first sign of browning.
Broccoli — Cauliflower florets, same timing, or frozen broccoli added straight from the freezer for the last 6 minutes instead of 5.
White rice — Brown rice, with an extra 0.5 cup of broth and about 15 more minutes covered, since it takes longer to absorb liquid.

Storing leftovers

Keeps three days in the fridge in a sealed container. The rice tightens as it cools, so reheat gently in a skillet with a splash of water or broth, covered, until warmed through. Freezing is not recommended — the rice turns grainy and the broccoli goes soft once thawed.

Questions

Can I use chicken breast instead of thighs?

Yes — cut it into similar-size pieces and pull it from the sear a minute early, since breast dries out faster than thigh and keeps cooking while the rice simmers.

The liquid is gone but the rice is still a little firm — what now?

Add two or three tablespoons of water, cover, and let it sit off the heat for a few minutes. The residual steam finishes the job without scorching the bottom.

Can I freeze the leftovers?

It's better kept to the fridge. Rice turns grainy and the broccoli loses its texture once frozen and thawed.

Do I need to rinse the rice first?

No — the surface starch is part of what thickens the broth into a light sauce as it simmers.