Description
Ingredients
Scale
- 2 cups cooked white long-grain rice, such as basmati or jasmine
- 3-4 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 medium onion, finely chopped
- 8 ounces white mushrooms, thinly sliced
- 3 cloves garlic, minced
- 3 cups fresh broccoli florets, bite-sized (about 8 ounces)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup half and half
- 1 1/2 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 cups sharp cheddar cheese, shredded, divided
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare rice according to package directions. Preheat the oven to 375°F.
- In a large oven-safe skillet (at least 13 inch – heavy bottom works best), heat 1-2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper, then cook in a single layer until golden and just cooked through, about 6 minutes, flipping halfway. Transfer to a plate.
- Reduce the heat to a medium and heat the remaining 2 tablespoons of olive oil. Add onion and mushrooms. Cook until softened and golden, 6-7 minutes. Stir in garlic and broccoli, and cook just until broccoli is bright green, 2-3 minutes. Transfer the vegetables to the plate with the chicken.
- In the same skillet, melt the butter. Whisk in the flour and cook for 1-2 minutes, until lightly golden. Slowly whisk in the chicken broth, followed by the half and half. Bring to a gentle simmer and cook for about 5 minutes, until thickened and able to coat the back of a spoon. Do not let it boil. Reduce the heat as needed, and if the sauce still looks thin, let it simmer another minute before moving on to prevent it from separating in the oven.
- Stir in Dijon, smoked paprika, Italian seasoning, 1 cup cheddar cheese, and Parmesan. Season with salt and pepper, to taste.
- Stir the chicken, vegetables, and cooked rice into the sauce until everything is well coated.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Transfer the skillet to the oven. Bake for 20-25 minutes, uncovered, until hot and bubbly with a golden cheesy top. Garnish with fresh parsley and serve warm.
Notes
- Broccoli: It’s best to use fresh broccoli as it holds its texture and doesn’t release excess moisture like frozen.
- Make Ahead: This casserole is best baked right away, as the rice will continue to absorb liquid as it sits and can become dry. If needed, you can assemble it earlier in the day and refrigerate, but make sure there is enough sauce and add a splash of broth or half and half before baking if it looks dry.
Nutrition
- Serving Size: 1 - 1 1/4 cups
- Calories: 610
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 145 mg