One Pot Broccoli, Cheesy Chicken and Rice Casserole
Ingredients
The chicken
-
6
pieces
bone-in skin-on chicken thighs
-
to taste
salt
-
to taste
pepper
The rice and sauce
-
1-2
tbsp
olive oil
-
3
cloves
garlic, minced
-
1
small
yellow onion, diced
-
½
tsp
salt
-
¼
tsp
pepper
-
½
tsp
dried oregano
-
¼
tsp
dried thyme
-
1
cup
basmati rice
-
2¼
cups
chicken broth
-
2
tbsp
plain cream cheese
-
½
cup
light / 10% cream
-
½
cup
cubed white cheddar cheese
-
2½
cups
broccoli florets, cut into bite-sized pieces
-
to taste
fresh parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Season the chicken with salt and pepper and set aside.
- Heat olive oil in an oven-safe skillet over medium-high heat, then reduce to medium and add chicken skin-side down, cooking until golden brown.
- Flip the chicken and cook for another 5 minutes, then remove from the skillet.
- Add diced onion to the skillet and cook until softened, then add minced garlic, salt, pepper, oregano, and thyme, cooking until fragrant.
- Stir in the rice to coat it with the oils.
- Add broccoli florets and stir to combine.
- Pour in chicken broth, cream, and cream cheese, bringing to a simmer.
- Stir in the cheddar cheese and return the chicken to the skillet, along with any juices.
- Cover the skillet and transfer to the oven, baking until chicken reaches 165°F, about 30-35 minutes.
- Remove from oven and fluff the rice with a fork before serving, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
719
Total fat
50.5g
Total carbohydrates
22g
Total protein
46.1g
Sodium
1319.8mg
Cholesterol
256.5mg
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