Baked Skillet Chicken And Rice Casserole With Broccoli Recipe

This simple chicken and rice casserole with tender chicken thighs, creamy short grain rice, grated Parmesan cheese, and broccoli florets will please everyone. 

– 6 chicken thighs, either boneless skinless (1½-1¾ pounds) or bone-in, skin-on (2½-3 pounds) – ▢Kosher salt and freshly ground black pepper – ▢1 tablespoon butter – ▢1 tablespoon extra virgin olive oil – ▢2 tablespoons fresh lemon juice, or dry white wine – ▢2 cups chicken broth – ▢1 cup milk, dairy or plant based – ▢½ cup finely chopped onion, about ½ medium onion – ▢2 garlic cloves, finely chopped or grated – ▢4 cups fresh broccoli florets, 10 ounce – ▢1 cup (225 g) arborio rice, or other short grain white rice – ▢2 teaspoons Italian seasoning, or other dried herb blend – ▢1 cup freshly grated Parmesan cheese

INGREDIENTS

Bake at 400 (200 C). Sprinkle salt and pepper generously on both sides of the chicken.

INSTRUCTIONS

STEP 1

Heat butter and olive oil in a large (3-4 quart) skillet or saute pan over medium-high heat. 

STEP 2

Add chicken thighs to the pan when the butter melts and bubbles. Cook 3-5 minutes until one side is browned. Flip and cook another minute. Place chicken on platter.

STEP 3

Pour wine or lemon juice into the pan. Scrape the browned bits from the pan bottom with a spatula or wooden spoon as it boils.

STEP 4

Combine onions and garlic in pan and sauté 30 seconds. Incorporate broth, milk, dry herbs, and 1 ½ tablespoons salt. Simmer. Lemon juice may curdle milk, but that's okay.

STEP 5

Add broccoli to boiling stock and simmer one minute. Turn off heat. Mix in rice and ½ cup of cheese slowly. Place the chicken pieces in the pan with any plate juices.

STEP 6

Bake the pan uncovered for 25–30 minutes to absorb the rice. If using bone-in chicken, bake 5-10 minutes longer until done. Top the chicken with the remaining ½ cup Parmesan and serve.

STEP 7

Chicken And Ricotta Meatballs Recipe

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