60 minutes
A delicious one-pot meal featuring tender chicken, broccoli, rice and melty cheese, baked to perfection.
Boneless, Skinless Chicken Breasts, trimmed
0 oz
to taste
to taste
Unsalted Butter, divided
tablespoons
Onion, finely chopped
each
Garlic Clove, minced
each
Long Grain White Rice
cups
cups
Broccoli, cut into 1-inch pieces
0 oz
Extra-Sharp Cheddar Cheese, shredded
0 oz
Parmesan Cheese, grated
0 oz
1. Preheat Preparation
Adjust the oven rack to the middle position and preheat the oven to 400°F. Pat the chicken breasts dry with paper towels and season them generously with salt and pepper.
2. Brown the Chicken
In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Place the chicken in the pot, skinned-side down, and sear until browned, about 5 minutes. Once browned, transfer the chicken to a plate, keeping it browned-side up. After they've cooled slightly, cut the chicken into thick slices to better incorporate it through the dish.
3. Sweat Aromatics
Melt the remaining 2 tablespoons of butter in the same pot over medium-high heat. Add the chopped onion, minced garlic, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt. Cook, stirring frequently, until the onion softens and becomes translucent, about 3 minutes. Remember to scrape up any browned bits from the bottom of the pot.
4. Toast the Rice
Stir in the white rice and cook until the edges start to turn slightly translucent, indicating the rice is nicely toasted, about 2 minutes.
5. Boil and Simmer
Pour in the chicken stock and bring the mixture to a rolling boil. Then, reduce the heat to medium-low and let it simmer uncovered. The liquid should be nearly absorbed by the rice after about 12 minutes of occasional stirring.
6. Add Broccoli and Cheese
Remove the pot from the heat and gently fold in the broccoli, cheddar cheese, and Parmesan cheese. Use a rubber spatula to scrape down the sides of the pot, ensuring everything is well combined.
7. Bake the Dish
Nestle the chicken breast pieces into the rice mixture, browned-side up, and drizzle any collected juices from the plate over the top. Sprinkle some extra cheese over the top for a crisp gratineed top. Transfer the Dutch oven to the preheated oven and bake, uncovered, until the chicken's internal temperature reaches 160°F, approximately 20 minutes. Allow the dish to cool for 10 minutes before serving.
Replace chicken with shrimp, broccoli with spinach, and rice with orzo. Instead of a cheesy sauce, use a white wine and garlic cream sauce. Finish with Parmesan cheese and fresh herbs.
Change the protein to shrimp, use a mix of Mediterranean vegetables (like artichokes and tomatoes), and switch to couscous for the grain. Bind the dish with a sauce of lemon juice, olive oil, and herbes de Provence.
Use firm tofu as the protein, a mix of Asian vegetables (like bok choy and snap peas), and replace rice with quinoa. For the sauce, combine soy sauce, ginger, garlic, and a touch of sesame oil.
Swap chicken for thinly sliced beef strips, broccoli for bell peppers, and rice for farro. Use a beef broth and tomato base for the sauce, and stir in some smoked paprika for a Spanish-inspired twist.
Substitute chicken with diced pork, broccoli with mushrooms, and rice with bulgur. Use a sauce made from Dijon mustard, chicken broth, and a splash of cream for a rich flavor.
Choose aged cheddar or a mix of cheeses like Gruyère and sharp cheddar, and opt for free-range, organic chicken for better taste and texture.
Season the chicken well with salt, pepper, paprika, garlic powder, and a hint of cayenne, and let it sit for at least 15 minutes.
Develop deep flavor by searing the chicken pieces to get a golden-brown crust before setting them aside.
Stir in fresh herbs like parsley, thyme, or chives just before serving to bring a burst of freshness.
Elevate the flavor of your rice with homemade chicken or vegetable stock.
Comments (0)