Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 cups fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 3 cups cooked long-grain white rice
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups whole milk
  • 1 cup chicken bone broth
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp Dijon mustard
  • 0.5 tsp nutmeg, freshly grated
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 0.5 tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Season the chicken cubes with salt, pepper, and smoked paprika.
  2. In a 12-inch oven-safe cast iron skillet over medium-high heat, add the olive oil and sear the chicken until a crispy, mahogany crust forms, about 3 minutes per side. Remove chicken from the pan and set aside.
  3. In the same skillet, melt 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes until it smells nutty but remains pale.
  4. Slowly pour in the bone broth and milk, whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove from heat and stir in the Dijon mustard, grated nutmeg, and 2 cups of the shredded cheddar cheese until smooth. Watch for the cheese to fully melt into a glossy ribbon.
  6. Fold the seared chicken, broccoli florets, and cooked rice into the cheese sauce until evenly coated.
  7. In a small bowl, combine panko breadcrumbs, 2 tablespoons of melted butter, and garlic powder. Sprinkle the remaining 0.5 cup of cheese over the casserole, followed by the panko mixture.
  8. Bake for 15-20 minutes until the broccoli is tender-crisp and the panko topping is golden brown.