Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cups low-sodium chicken bone broth, warmed
  • 0.5 cup whole milk
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1.25 cups long-grain white rice
  • 2 cups fresh broccoli florets
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup panko breadcrumbs

Instructions:

  1. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken cubes with salt, pepper, and smoked paprika. Sear until a mahogany crust forms (about 2 minutes per side). Remove chicken and set aside.
  2. In the same skillet, melt butter over medium heat. Add diced onion and garlic, sautéing until translucent. Whisk in the flour and cook for 1-2 minutes to create a light roux.
  3. Slowly whisk in the warmed chicken bone broth and milk. Continue whisking until the sauce thickens into a smooth velouté base. Season with dried thyme, salt, and pepper.
  4. Stir the dry rice and broccoli florets into the sauce. Return the seared chicken to the skillet, ensuring it is nestled into the rice mixture.
  5. Top with grated parmesan and panko breadcrumbs. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and rice is tender.