Equipment
Ingredients
Proteins & Fats
- 400 g chicken breast, diced into 2cm pieces
- 15 ml olive oil
- 30 g unsalted butter
Aromatics & Seasonings
- 1 yellow onion, diced
- 3 garlic, minced
- 5 g salt
- 2 g black pepper
- 2 g garlic powder
Rice & Liquids
- 200 g long-grain white rice, rinsed well and drained
- 475 ml chicken broth, hot or room temperature
- 120 ml half and half, room temperature
Vegetables & Finishings
- 250 g broccoli, cut into small, bite-sized florets
- 150 g sharp cheddar cheese, freshly shredded from a block
- 30 g panko breadcrumbs
Nutrition (per serving)
Method
Preheat the broiler setting on your oven to high, approximately 260C or 500F, ensuring the oven rack is in the upper middle position.
Heat olive oil in the skillet over medium-high heat. Add diced chicken seasoned with the salt, black pepper, and garlic powder. Cook without disturbing for 2 minutes to develop a sear, then stir and cook just until lightly browned on the outside, about 3 minutes total.
Reduce heat to medium. Add butter, diced onion, and minced garlic to the skillet. Sauté until the onions are completely translucent and fragrant, scraping up any browned bits from the chicken off the bottom of the pan.
Stir the rinsed long-grain white rice into the skillet, tossing to coat every grain in the fats. Toast the rice slightly for about 1 minute to build a deeper, nutty flavor.
Pour in the chicken broth and bring the mixture to a rolling boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and allow it to simmer undisturbed for 12 minutes.
Quickly remove the lid and scatter the broccoli florets evenly over the top of the simmering rice and chicken. Replace the lid immediately to trap the steam, and continue to cook on low heat for 5 minutes.
Turn off the heat entirely. Stir in the half and half and freshly shredded cheddar cheese until completely melted into a smooth, uniformly creamy sauce. Verify the thickest pieces of chicken have reached a safe internal temperature of 74C/165F.
Sprinkle the panko breadcrumbs in an even layer across the top of the skillet. Transfer the skillet directly into the oven and broil for 2 to 3 minutes until the panko is golden brown and crispy. Watch closely to prevent burning. Serve immediately.
Chef's Notes
- Rinsing the long-grain white rice before cooking is non-negotiable. It removes excess surface starch, preventing the final dish from becoming unpleasantly gummy or thick.
- Always grate your cheddar cheese from a block rather than buying pre-shredded bags. Pre-shredded cheese contains cellulose and potato starch to prevent clumping, which actively blocks a smooth, creamy melt.
- Cutting the broccoli into uniform, bite-sized florets ensures they cook perfectly in the brief 5 minutes of residual steaming time. Larger chunks will remain raw, while tiny pieces will turn to mush.
- Do not skip the step of scraping the browned bits off the bottom of the pan when you add the onions. This fond provides a massive umami baseline for the final cheese sauce.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 2 months — Freeze in individual portions. The cheese sauce may separate slightly upon thawing but will come together when reheated.
Reheating: Reheat in the microwave with a splash of milk or chicken broth to revive the creamy texture.
