Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 4 cups fresh broccoli florets, bite-sized
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cups long-grain white rice, uncooked
  • 3 cups low sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup parmesan cheese, grated

Instructions:

  1. Heat olive oil and 2 tbsp unsalted butter in a skillet over medium-high heat. Add cubed chicken seasoned with salt, pepper, and paprika; sauté until golden-brown on all sides (5–7 minutes), then set aside.
  2. In a large mixing bowl, whisk together chicken broth, heavy cream, garlic powder, and 1.5 cups of shredded cheddar cheese.
  3. Stir the uncooked rice into the cream mixture until evenly coated, then fold in the seared chicken and broccoli florets.
  4. Pour the mixture into a 9x13 inch baking dish and cover tightly with aluminum foil.
  5. Bake at 375°F (190°C) for 30 minutes.
  6. Remove the foil and sprinkle the remaining cheddar cheese and the combined mixture of Panko, melted butter, and parmesan on top.
  7. Bake uncovered for another 15 minutes until the topping is golden-brown and the sauce is bubbling.