This chicken and rice casserole packs in the protein plus offers plenty of fiber from brown rice and broccoli for a well-rounded meal in one pot. Chicken thighs are meaty and tender, but feel free to swap them out for chicken breast if you prefer.
Ingredients
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1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
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1 1/2 teaspoons grated lemon zest, plus more for garnish
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3 tablespoons lemon juice
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1 1/2 tablespoons finely chopped garlic
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1 tablespoon fresh thyme leaves, plus more for garnish
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2 tablespoons extra-virgin olive oil, divided
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1/2 cup chopped shallot
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1 cup long-grain brown rice, rinsed
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1 1/2 cups unsalted chicken broth
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3/4 cup whole milk
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1 (1/2-oz.) Parmesan cheese rind (optional)
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3/4 teaspoon salt
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1/2 teaspoon ground pepper
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12 ounces fresh broccoli florets, cut into 3/4-inch pieces (about 5 cups)
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2 1/2 tablespoons grated Parmesan cheese
Description
Place chicken, lemon zest, lemon juice, garlic and thyme in a large zip-top plastic bag or bowl. Let stand at room temperature for 15 minutes.
Preheat oven to 350°F. Remove chicken from marinade; reserve marinade.
Heat 1 tablespoon oil in a large high-sided oven-safe skillet over medium-high heat. Add the chicken; cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon oil to the drippings in the pan; reduce heat to medium. Add shallot; cook, stirring occasionally, until translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add broth and milk, stirring to combine. Stir in Parmesan rind (if using), salt and pepper; bring to a simmer over medium-high heat. Stir in the chicken and the reserved marinade. Cover, transfer to the oven and bake until the liquid is mostly absorbed, about 45 minutes.
Remove the skillet from the oven. Sprinkle evenly with broccoli florets. Bake, covered, until the rice and broccoli are tender, about 10 minutes. Top with Parmesan. Garnish with lemon zest and thyme leaves, if desired.
