Cheesy Chicken, Broccoli & Rice Bake with Golden Crumb Topping

Make it

Instructions

1. 01

   Set up and cook the rice

   Heat the oven to 400°F (200°C) and set a rack in the center. Rinse 1 cup long-grain white rice in a fine-mesh sieve under cool water until the runoff is mostly clear. Put it in a medium saucepan with 1 1/2 cups chicken broth and 1/2 tsp fine salt. Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer for 15 minutes, until the liquid is absorbed and the grains are tender. Remove from the heat and leave covered for 10 minutes; fluff with a fork. | Why: Rinsing removes excess surface starch, while a covered rest finishes the grains without making them mushy.

2. 02

   Brown and cook the chicken

   While the rice simmers, pat 1 lb boneless, skinless chicken breast dry and cut it into 1-inch pieces. Season evenly with 3/4 tsp fine salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if needed, and cook for 4–6 minutes, turning occasionally, until golden in spots and the thickest pieces reach 165°F (74°C). Transfer to a clean plate. | Why: Drying helps the chicken brown, and checking the thickest pieces confirms they are safely cooked.

3. 03

   Prepare and sauté the vegetables

   Rinse and dry 1 medium yellow onion, 8 oz cremini mushrooms, and 10 oz broccoli florets. Dice the onion, slice the mushrooms, and cut any large florets into bite-size pieces. Peel and mince 2 garlic cloves. Add 1 tbsp olive oil to the skillet over medium heat. Stir in the onion and mushrooms and cook for 5–6 minutes, until softened and the mushrooms have released their moisture and begun to brown. Add the broccoli and garlic; cook for 2 minutes, stirring, until fragrant and bright green. | Why: Cooking off the mushrooms’ moisture concentrates their flavor and keeps the casserole from turning watery.

4. 04

   Make the creamy cheddar sauce

   Set the skillet over medium heat. Melt 3 tbsp unsalted butter, then whisk in 3 tbsp all-purpose flour and cook for 1 minute, whisking constantly, until the paste looks foamy but has not browned. Slowly whisk in 1 1/2 cups whole milk and 1 cup chicken broth. Bring to a gentle simmer and whisk for 3–5 minutes, until smooth and thick enough to coat the back of a spoon. Stir in 1 tbsp Dijon mustard, 1 tsp dried thyme, and 1 1/2 cups shredded sharp cheddar until the cheese melts. Taste and adjust the seasoning only if needed. | Why: A brief flour-and-butter base thickens the sauce evenly, and adding the cheese off a hard boil helps it stay smooth.

5. 05

   Top, bake, rest, and serve

   Lightly grease a 2-quart baking dish. Fold the cooked rice, chicken, and sautéed vegetables into the sauce until everything is evenly coated, then scrape the mixture into the dish and level the top. In a small bowl, combine 3/4 cup panko breadcrumbs, 1/3 cup finely grated Parmesan, and 1 tbsp unsalted butter, melted. Scatter the crumb mixture evenly over the casserole. Bake at 400°F (200°C) for 18–22 minutes, until bubbling around the edges and deeply golden on top. Let stand for 5 minutes before serving so the creamy filling settles. | Why: An even crumb layer turns crisp in the hot oven, and a short rest makes the casserole easier to serve neatly.