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Butter-Braised Chicken & Broccoli Pilaf

Prep 15 min Cook 30 min Difficulty 2/5

One-pan butter-braised chicken and broccoli pilaf — an easy, weeknight rice dinner ready in ~45 minutes.

Why this recipe works

Butter-Braised Chicken and Broccoli Pilaf is a straightforward one-pan dinner that braises chicken with rice and finishes with bright broccoli. It’s suited to busy weeknights and cooks in about 45 minutes. This recipe favors bone-free thighs for flavor and keeps cleanup minimal while delivering balanced weekday dinner.

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Key takeaways

One-pan method: sear, simmer, finish with broccoli.
Use chicken thighs for tenderness; swap if needed.
Adjust liquid and time if rice isn’t fully tender.

Recipe guide

Butter-Braised Chicken and Broccoli Pilaf is a straightforward one-pan dinner that braises chicken with rice and finishes with bright broccoli. It’s suited to busy weeknights and cooks in about 45 minutes. This recipe favors bone-free thighs for flavor and keeps cleanup minimal while delivering balanced weekday dinner.

A simple one-pan meal that cooks chicken and rice together for easy cleanup.

  • One-pan method: sear, simmer, finish with broccoli.
  • Use chicken thighs for tenderness; swap if needed.
  • Adjust liquid and time if rice isn’t fully tender.

Ingredients

Ingredients (serves 4): 1 cup long-grain rice; 1 lb boneless skinless chicken thighs, cut into 1" pieces; 2 tbsp butter; 2 cups broccoli florets; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 1/4 cups chicken broth; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika; 1 bay leaf.

Method

1) Pat chicken dry and toss with salt, pepper, and paprika. 2) Heat olive oil + 1 tbsp butter over medium-high. Sear chicken 3–4 min until lightly browned; transfer to plate. 3) Reduce to medium, add remaining butter and onion; cook 3–4 min until softened. Add garlic 30 sec. 4) Stir in rice, toast 1–2 min. Pour in broth and add bay leaf, scraping browned bits. Return chicken, bring to simmer, reduce heat to low, cover and cook 12–15 min until rice is almost tender. 5) Stir in broccoli, cover and cook 5–7 min until broccoli is tender and rice cooked. Remove bay leaf, fluff, adjust seasoning, serve.

Quick Tips

- For even cooking, cut chicken into uniform pieces and keep a gentle simmer once covered. - If rice isn’t tender at the end, add 2–4 tbsp hot broth, cover and wait 2–3 minutes. - To crisp the chicken more, finish under a broiler for 1–2 min after cooking (ovenproof pan only).

Ingredients

  • 1 cup long-grain rice
  • 1 lb boneless skinless chicken thighs (cut into 1" pieces)
  • 2 tbsp butter
  • 2 cups broccoli florets
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 1/4 cups chicken broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 bay leaf

Instructions

  1. Pat chicken dry and toss with salt, pepper, and paprika.
  2. Heat olive oil and 1 tablespoon butter in a large skillet or saute pan over medium-high heat.
  3. Sear chicken pieces until lightly browned but not fully cooked, about 3-4 minutes; transfer to a plate.
  4. Reduce heat to medium and add remaining tablespoon butter to the pan.
  5. Add chopped onion and cook until softened, about 3-4 minutes.
  6. Stir in minced garlic and cook 30 seconds until fragrant.
  7. Add rice and stir to coat and lightly toast for 1-2 minutes.
  8. Pour in chicken broth and add the bay leaf, scraping up any browned bits.
  9. Return seared chicken to the pan, bring to a simmer, then reduce heat to low and cover.
  10. Cook covered for 12-15 minutes, until rice is almost tender.
  11. Stir in broccoli florets, cover, and cook 5-7 more minutes until broccoli is tender and rice is fully cooked.
  12. Remove from heat, discard the bay leaf, fluff with a fork, adjust seasoning if needed, and serve.

FAQs

How long does this pilaf keep in the fridge and how should I reheat it? Refrigerate in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or in the microwave until hot.
Can I substitute the chicken or broccoli? Use boneless skinless chicken breast (reduce sear time) or firm tofu for a vegetarian option; swap broccoli for green beans or peas if preferred.
Can I prepare this ahead and finish later? Partially: cook through to the rice-almost-tender stage, cool, then refrigerate; to finish, add broccoli and simmer until heated and tender (add a few minutes).