Baked Skillet Chicken and Rice with Broccoli
This is a homey recipe for chicken and rice casserole that will please everyone at the table — an easy, convenient one-dish chicken dinner that combines tender pieces of chicken thigh, creamy short grain rice, grated Parmesan cheese and broccoli florets. Everything cooks in one ovenproof pan, from start to finish — brown the chicken on the stovetop, bake and serve!
Equipment
Ingredients
- 6 chicken thighs either boneless skinless (1½-1¾ pounds) or bone-in, skin-on (2½-3 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice or dry white wine
- 2 cups chicken broth
- 1 cup milk dairy or plant based
- ½ cup finely chopped onion about ½ medium onion
- 2 garlic cloves finely chopped or grated
- 4 cups fresh broccoli florets 10 ounces
- 1 cup (225 g) arborio rice or other short grain white rice
- 2 teaspoons Italian seasoning or other dried herb blend
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400 (200 C) degrees.
- Season the chicken generously on both sides with the salt and pepper.
- Put the butter and olive oil in a large (3-4 quart) skillet or saute pan and place over medium-high heat. When the butter has melted and begins to bubble, add the chicken thighs to the pan. Cook until they're golden on one side, 3-5 minutes. Flip them over and cook one more minute. Transfer the chicken to a plate.
- Pour the lemon juice or wine into the pan. Using a spatula or wooden spoon, scrape the browned bits away from the bottom of the pan while the liquid comes to a boil.
- Stir in the onions and garlic to the pan and cook about 30 seconds. Pour in the broth, milk, dried herbs, and add 1 ½ teaspoons salt. Bring to a simmer. The milk may curdle at this point if you're using lemon juice, but that's okay.
- Add the broccoli to the boiling broth and cook one minute. Turn off the heat. Add the rice and ½ cup of the cheese and gently stir them in. Nestle the chicken pieces in the pan, adding in any juices that collected on the plate.
- Transfer the pan to the oven and bake, uncovered, until the rice is absorbed, 25-30 minutes. If you're using bone-in chicken, bake an additional 5-10 minutes or until cooked through. Sprinkle the remaining ½ cup Parmesan over the chicken and serve.
Video
Notes
- Omit the butter, and use 2 tablespoons olive oil instead. Avoid using butter alone, because it will burn.
- Storing: Cooked chicken and rice can be stored in an airtight container 3 days and frozen up to 1 month.
- Reheating: Heat leftovers in a covered baking dish in 350 degree oven for 10-15 minutes or 5 minutes on medium power in a microwave. Add a small amount of chicken broth to moisten the rice if it seems dry.
Nutrition
Calories: 422kcalCarbohydrates: 14gProtein: 47gFat: 20gSodium: 856mgFiber: 3gSugar: 6g
