Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups fresh broccoli florets, cut into bite-sized pieces
  • 2.5 cups low-sodium chicken stock
  • 0.5 cup heavy cream
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 2 cups sharp yellow cheddar cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Sear the 1.5 lbs of chicken cubes in a pan with a splash of oil until the outside is golden but not fully cooked.
  3. Combine the 1.5 cups rice, 2.5 cups chicken stock, 0.5 cup heavy cream, 1 tbsp Dijon, and spices in the baking dish.
  4. Whisk the liquid mixture until the mustard and cream are fully integrated.
  5. Fold in the seared chicken and 3 cups of broccoli florets, ensuring they are evenly distributed.
  6. Cover the dish tightly with aluminum foil.
  7. Bake for 30 mins until the rice has absorbed most of the liquid.
  8. Remove the foil and sprinkle the 2 cups of grated cheddar over the top.
  9. Mix the 0.5 cup panko with 2 tbsp melted butter and scatter over the cheese.
  10. Bake for another 5 minutes until the topping is golden and the cheese is bubbling.