Vegan Chicken and Broccoli Rice Skillet

Name: Vegan Chicken and Broccoli Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 medium onion; 3 cloves garlic (minced); 1/2 teaspoon salt; 1/4 teaspoon black pepper (or red pepper flakes); 1 cup carrots (diced); 2 cups vegan chicken (or 1 package of Gardein chicken strips); 3 cups broccoli (chopped small); 1 1/2 cups basmati rice; 4 cups vegan chicken broth; 1 cup vegan mozzarella cheese ((or vegan cheddar)); 1 cup panko breadcrumbs (optional); 4 tablespoons butter; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 tablespoon nutritional yeast (optional)

by Monica Davis on September 22, 2026 0 comments

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This vegan chicken and broccoli rice is a quick, easy 1-pot meal the whole family will love. Simply saute some veggies and vegan chicken, add rice and broth, and cook the rice to perfection. Top with garlic breadcrumbs for a little crunch, and you have a hearty, delicious meal in about 30 minutes.

A blue skillet filled with a vegan chicken broccoli and rice meal topped with seasoned breadcrumbs.

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Why make this recipe

This vegan chicken and broccoli rice is my twist on a broccoli rice casserole, but faster on the stovetop, with no need to turn on the oven, so it won’t heat up the house.

This easy meal will satify the whole family and get the kids coming back for seconds!

Ingredients and substitutions

Olive Oil – or any other cooking oil of choice. To make it oil-free, use a few tablespoons of broth instead.
Onion – A white or yellow onion works well; you can also swap it out for shallots.
Garlic – Fresh minced garlic cloves work best, but you can swap this for a teaspoon of garlic powder if you don’t have fresh.
Carrot – This adds a little color and texture to the rice dish.
Vegan Chicken – I like to use the frozen Gardein brand vegan chicken strips to make it super quick and easy, but you can also use rehydrated Butler Soy Curls or chicken seitan. If you don’t want faux chicken, you can also swap it for a can of drained and riced chickpeas.
Broccoli – Fresh broccoli florets work best, but you can also use frozen broccoli. Just be sure to chop it into small pieces.
Salt and Black Pepper – for added flavor. You can also use a dash of red pepper flakes for a little spice.
Basmati Rice – You can also use jasmine rice or any other white rice. I don’t recomend minute rice, since the liquid-to-rice ratio will need to change.
Vegan Broth – I like to use vegan chicken broth, but you can use vegetable broth as well.
Vegan Cheese – I like shredded vegan mozzarella or vegan cheddar, but you can use any vegan cheese you like.
Vegan Seasoned Breadcrumbs – This gives the topping a little crunch. You can also use crushed crackers or vegan stuffing, topped with melted vegan butter.

Helpful tools

A large skillet or Pot with a Lid – It needs to hold about 8 cups of liquid.

How to make vegan chicken and broccoli rice

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Sauté a peeled, diced onion in 2 tablespoons olive oil over medium-low heat until translucent.

Step 2 – Add 3 cloves minced garlic, 2 cups vegan chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir well and cook for another minute or two, until the chicken is heated through.

Onions, garlic, and vegan chicken sautéing in a skillet.

Rice, broth, vegan chicken, broccoli, and carrots cooking in a skillet.

Step 3 – Add 1 cup diced carrot and 3 cups chopped broccoli florets, and stir well. Then stir in 1 1/2 cups washed basmati rice and 4 cups vegan broth. Turn up the heat to medium, stir well, and bring to a slow boil.

Step 4 – Cover and simmer for 15 minutes, then add 1 cup vegan cheese, stir well, cover, and simmer again for 5-10 minutes, until the rice is tender and most of the liquid has been absorbed.

Cooked rice with vegan chicken, broccoli and cheese.

The cooked rice topped with the toasted garlic breadcrumbs.

Make the toasted breadcrumbs

Step 5 – While the rice cooks, melt 4 tablespoons vegan butter in a saucepan, then add 1 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1 tablespoon nutritional yeast. Stir well and toast the breadcrumbs over medium heat until slightly browned, then sprinkle them over the cooked rice. (You can also skip toasting the breadcrumbs on the stovetop and simply sprinkle them on the rice, then toss the whole skillet in the oven on broil for 2-4 minutes to get the top golden brown.)

Pro Tips

Be sure to cover the rice while cooking.
Stir the rice only once to mix in the cheese toward the end of cooking; you don’t want to overstir it.
You can swap out the breadcrumb mixture with vegan cheese for a cheesier rice dish.

Can I make this gluten-free?

Yes, to make this gluten-free, you can use gluten-free panko breadcrumbs or simply omit the top layer. You can also melt a layer of cheese on top instead of the breadcrumb layer.

Storage and reheating

Refrigerate: This vegan chicken and broccoli rice will keep well in the fridge for 3-5 days in an airtight container. It’s delicious for lunches for days to come.

Freeze: This dish freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of the rice dish in the microwave for about 3 minutes, or for a larger portion, cover and bake at 350°F for about 15 minutes, until warm.