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 tsp kosher salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 ½ tsp dried thyme
- ½ tsp freshly ground black pepper
- 1 ½ lbs boneless skinless chicken thighs
For the casserole
- 1 tbsp olive oil
- 1 medium onion diced
- 1 tsp kosher salt
- 2 cloves garlic
- 2 cups broccoli florets
- 1 ½ cups basmati rice rinsed and drained
- ¾ cup heavy cream
- 1 ½ cups chicken stock
- 1 tsp dried thyme
- 1 tsp lemon zest
- 1 tbsp unsalted butter cut into small pieces
- 1 tbsp fresh lemon juice
Instructions
- For the chicken rub, 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 tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, 1 ½ tsp dried thyme, ½ tsp freshly ground black pepper, 1 ½ lbs boneless skinless chicken thighs
- Preheat the oven to 350°F.
- 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 tbsp olive oil
- Meanwhile, 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 tsp kosher salt, 2 cloves garlic, 2 cups broccoli florets, 1 ½ cups basmati rice, 1 tsp dried thyme, ¾ cup heavy cream, 1 ½ cups chicken stock, 1 tsp lemon zest
- Remove from the heat and place the browned chicken, seared side up, on top of the rice. Cover 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 tbsp unsalted butter, 1 tbsp 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