Broccoli chicken and rice
Ingredients
| 4 | Boneless skinless chicken breasts, Salt and pepper |
| 4 tbsps | Unsalted butter |
| 1 | Onion, Chopped |
| 2 | Garlic cloves, Minced |
| 1 1⁄2 cups | Long grain white rice |
| 4 cups | Chicken broth |
| 12 ozs | Broccoli florets, Cut into 1 inch pieces |
| 6 ozs | Sharp cheese, Shredded |
| 1 oz | Parmesan cheese, Grated |
Steps
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Melt 2 TBSP butter in Dutch oven over medium-high heat. Add chicken, skinned side down, and cook until browned, about 5 minutes. Transfer chicken to plate, browned side up.
- Melt remaining 2 tbsp butter in Dutch oven over medium-high heat. Add onion, garlic, 1⁄2 tsp pepper, and 1⁄4 tsp salt and cook until onion is softened (about 3 minutes), scraping up any browned bits. Stir in rice and cook until edges of rice begin to turn translucent, about 2 minutes.
- Stir in broth and bring to boil. Reduce heat to medium-low and simmer, uncovered, until nearly all the liquid is absorbed (about 12 minutes), stirring occasionally.
- Off heat, stir in broccoli, cheddar, and Parmesan. Scrap down sides of pot with rubber spatula. Top rice mixture with chicken, browned side up, and add any accumulated chicken juices from the plate. Transfer to oven and bake, uncovered, until chicken registers 160 degrees (about 20 minutes). Let cool for 10 minutes before serving.