Chicken Broccoli and Rice Casserole
Ingredients
-
4
pieces
bone-in skin-on chicken thighs
-
2
teaspoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1
small
yellow onion, finely chopped
-
1½
cups
short grain rice
-
3½
cups
chicken broth
-
2½
cups
broccoli florets
-
1
cup
grated sharp cheddar cheese
-
to taste
chopped parsley for garnish (optional)
Instructions
- 1. Preheat the oven to 375°F.
- 2. In a large deep skillet, add broccoli and ½ cup water, cooking until crisp-tender.
- 3. Season broccoli with salt and pepper, remove from pan and set aside.
- 4. Heat olive oil in the skillet, season chicken thighs, and cook skin side down until golden brown.
- 5. Flip the chicken and repeat cooking on the other side.
- 6. Remove chicken and cook onion in the same pan until translucent.
- 7. Add rice to the onion and cook for 1 minute.
- 8. Return chicken to the pan, pour in chicken broth, and season with salt and pepper.
- 9. Bring to a boil, cover, and transfer to the oven to bake for 35 minutes.
- 10. Remove from the oven, place chicken on a serving plate, and cover with foil.
- 11. Stir broccoli and cheese into the rice mixture and return to the oven for 5 more minutes until cheese melts.
- 12. Serve the broccoli cheddar rice alongside the chicken, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
741
Total fat
36g
Total carbohydrates
63g
Total protein
38g
Sodium
1062mg
Cholesterol
171mg
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