Chicken, Broccoli, and Rice Casserole
Packed with flavor and texture, this is a one-pan weeknight delight. A dry rub adds robust flavors to the chicken, while rice and broccoli bring depth to a cream sauce. Using everyday ingredients, this is a great go-to for any quick meal.
Servings: 6 servings
Ingredients
For the chicken
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons dried thyme
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds boneless, skinless chicken thighs
For the casserole
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 teaspoon kosher salt
- 2 cloves garlic minced
- 2 cups broccoli florets
- 1 ½ cups uncooked long-grain white rice (such as basmati) rinsed and drained
- ¾ cup heavy cream
- 1 ½ cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter cut into small pieces
- 1 tablespoon fresh lemon juice
Instructions
- Season the chicken: In a small bowl, combine the salt, onion powder, garlic powder, dried thyme, and black pepper. Mix together and sprinkle over the chicken, using all of the mixture. Place in the refrigerator to marinate for 30 minutes or up to 2 hours.1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 ½ teaspoons dried thyme, ½ teaspoon freshly ground black pepper, 1 ½ pounds boneless, skinless chicken thighs
- Preheat the oven to 350°F.
- Sear the chicken: Heat the oil in a large oven-safe skillet over medium. Add the chicken and sear until browned on one side and easily releases from the pan, 4-5 minutes. Remove the chicken from the skillet and set it aside.1 tablespoon olive oil
- Meanwhile, build the rice mixture: Over medium heat, add the onion and salt. Sauté until the onion is translucent and beginning to brown, 4-6 minutes. Add the garlic and broccoli, and cook for 1 minute. Add the rice and heat for 1 minute. Stir in the cream, chicken stock, dried thyme, and lemon zest. Bring to a simmer.1 medium onion, 1 teaspoon kosher salt, 2 cloves garlic, 2 cups broccoli florets, 1 ½ cups uncooked long-grain white rice (such as basmati), 1 teaspoon dried thyme, ¾ cup heavy cream, 1 ½ cups chicken stock, 1 teaspoon lemon zest
- Assemble: Remove from the heat and place the browned chicken, seared side up, on top of the rice. Cover tightly with an oven-safe lid or aluminum foil.
- Bake in the preheated 350°F oven for 30 minutes. Remove the foil and add small pieces of butter over the rice. Continue to bake uncovered until the rice is tender and the chicken reaches an internal temperature of 160°F, 10-15 minutes. Once baked, remove the skillet from the oven and allow the chicken to rest for 5 minutes. Squeeze with fresh lemon juice and serve.1 tablespoon unsalted butter, 1 tablespoon fresh lemon juice
Video
Notes
Keep the stems from the broccoli. It's still edible and can be eaten like any other fresh vegetable, providing great texture. They can also be added to the dish if desired.
Searing the chicken initially gives it a little more color and texture. However, just sear one side. The chicken will finish cooking in the oven, and you don't want to overcook it.
Seasoning during each step of the process creates a great final product. It adds depth and complexity to the dish, providing unparalleled flavor.
Nutrition
Serving: 1serving | Calories: 335kcal