Chicken & Poultry

One-Pot Baked Chicken, Broccoli and Rice

Name: One-Pot Baked Chicken, Broccoli and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 Chicken Breast (diced); 250 g Long Grain Rice (unwashed); 1 Onion (finely chopped); 3 Garlic (minced); 1 tbsp Fresh Ginger (peeled and grated); 1 head Broccoli (cut into small florets); 600 ml Chicken Stock; 3 tbsp Oyster Sauce; 2 tbsp Light Soy Sauce; 1 tsp Olive Oil; To taste Spring Onions (for garnish)

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.

5 (2 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.

Ricky Robinson

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

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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.

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5 • 2 reviews

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One-Pot Baked Chicken, Broccoli and Rice