Equipment
Ingredients
Panko Topping
- 15 g unsalted butter, melted
- 30 g panko breadcrumbs
Chicken and Base
- 15 ml olive oil
- 500 g chicken breast, diced into bite-sized pieces
- 1 yellow onion, finely diced
- 3 garlic, minced
- 5 g salt, divided
- 2 g black pepper, freshly ground
Rice and Liquids
- 200 g long-grain white rice, rinsed well
- 500 ml chicken broth, low-sodium
- 120 ml half and half
Vegetables and Cheese
- 250 g broccoli, cut into small florets
- 150 g sharp cheddar cheese, freshly grated
Nutrition (per serving)
Method
Melt the butter in a large skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy. Transfer the toasted panko to a small bowl and set aside. Wipe the skillet clean with a paper towel.
Return the skillet to medium-high heat and add the olive oil. Add the diced chicken breast and onion, seasoning with half of the salt and all the black pepper. Sauté until the chicken is opaque on the outside and the onions have softened.
Add the minced garlic and rinsed white rice to the skillet. Stir continuously for 1 minute to lightly toast the rice grains in the oil and release the garlic aromatics.
Pour the chicken broth and half and half into the skillet, stirring to combine and scraping up any browned bits from the bottom. Bring the liquid to a gentle simmer around 95°C/203°F. Reduce the heat to the lowest setting and cover tightly with the lid.
After 15 minutes of simmering, briefly remove the lid and quickly scatter the broccoli florets evenly over the top of the rice and chicken. Do not stir. Replace the lid immediately and let steam until the rice is tender, the broccoli is cooked to your liking, and the chicken reaches an internal temperature of 74°C/165°F.
Remove the skillet from the heat. Gently fold in the grated cheddar cheese and remaining salt until the cheese is completely melted and the sauce is creamy. Sprinkle the reserved toasted panko evenly over the top before serving.
Chef's Notes
- Rinsing the white rice beforehand is crucial. It removes excess surface starch, preventing the casserole from becoming overly gummy and sticky as it cooks.
- Cut the broccoli florets uniformly into small, bite-sized pieces so they steam perfectly in the allotted 8 minutes without turning to mush.
- Always grate your own cheddar cheese from a block. Pre-shredded cheese is coated in starches that prevent a smooth, creamy sauce from forming.
- For extra depth of flavor, you can deglaze the pan with a splash of dry white wine just before adding the chicken broth.
Storage
Refrigerator: 4 days — Store in an airtight container. The rice will absorb more liquid as it sits, making the dish thicker.
Freezer: 2 months — Freeze in individual portions. Texture of broccoli may become softer upon thawing.
Reheating: Microwave on high in 1-minute bursts, stirring in a splash of milk or water to restore the creamy texture.
