Equipment
* optional
Ingredients
Produce
- 250 g cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 garlic, minced
- 150 g baby spinach, washed
- 5 g fresh thyme, chopped
Meat and Dairy
- 500 g chicken breast, diced into 2cm cubes
- 45 g unsalted butter
- 200 ml heavy cream
- 100 g parmesan cheese, freshly grated
Pantry and Grains
- 15 ml olive oil
- 30 g all-purpose flour
- 250 ml chicken broth, warm
- 600 g cooked white rice, cooled
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). If your skillet is not oven-proof, lightly grease a large rectangular baking dish.
Heat olive oil in a large oven-proof skillet over medium-high heat. Add the diced chicken breast, season lightly with salt and pepper, and saute until lightly browned and cooked to an internal temperature of 74°C (165°F). Remove the chicken and set aside. Wash hands and any utensils that handled the raw meat thoroughly.
In the same skillet, add the sliced mushrooms. Cook undisturbed for a few minutes to develop a sear, then stir. Once their moisture has evaporated and they are deeply browned, add the diced onion and minced garlic. Saute until the onions are translucent and fragrant.
Lower the heat to medium. Add the butter to the skillet with the vegetables. Once melted, sprinkle the all-purpose flour evenly over the mixture. Whisk continuously to form a paste and cook out the raw flour flavor.
Gradually pour in the warm chicken broth and heavy cream, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon. Stir in the fresh thyme, along with remaining salt and pepper to taste.
Add the washed baby spinach into the simmering sauce in handfuls, mixing gently with a wooden spoon until just wilted. Return the cooked chicken to the pan along with any resting juices.
Fold the cooled cooked white rice into the mixture until every grain is thoroughly coated in the cream sauce. If using a separate baking dish, transfer the mixture now. Smooth the top into an even layer and sprinkle evenly with the freshly grated parmesan cheese.
Bake uncovered in the preheated oven at 200°C (400°F) for 15 to 20 minutes. Let the casserole rest at room temperature for 5 minutes before serving to allow the sauce to set.
Chef's Notes
- Taking the time to sear the mushrooms deeply before adding the onions will drastically amplify the umami foundation of this dish. Do not rush this step.
- Using day-old, chilled rice is crucial. Chilled rice undergoes starch retrogradation, firming up the grains and preventing them from turning into mush when baked in the heavy cream sauce.
- For an extra element of texture, mix the parmesan cheese with a handful of panko breadcrumbs and a drizzle of olive oil before sprinkling it over the casserole.
- Ensure your chicken breast is diced uniformly so it cooks evenly in the skillet, preventing dry, overcooked bites within the finished casserole.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent the rice from drying out.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave in 1-minute bursts stirring in between, or bake covered with foil at 175°C (350°F) until warmed through.
