Ingredients:

  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 1.5 cups long-grain white rice, rinsed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1.5 cups whole milk
  • 2.5 cups sharp cheddar cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 4 cups fresh broccoli florets
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat a drizzle of oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken cubes and sear until golden on the exterior. Remove chicken from the pan and set aside.
  2. In the same skillet, melt 4 tablespoons of butter. Sauté the diced onion until translucent, then add garlic and cook for 1 minute.
  3. Whisk the flour into the butter and aromatics for 1 minute to create a roux. Gradually pour in the chicken stock and milk, whisking constantly until the sauce thickens and becomes velvety.
  4. Stir in the rinsed rice, the seared chicken, and the fresh broccoli florets. Fold in 2 cups of the shredded sharp cheddar until partially melted.
  5. Combine the Panko breadcrumbs with 2 tablespoons of melted butter and the Parmesan cheese. Sprinkle the mixture over the top of the skillet.
  6. Bake in a preheated oven at 375°F (190°C) for 20-30 minutes. Leave the casserole uncovered during the final 10 minutes to allow the Maillard reaction to create a golden, crispy crust.