Baked Skillet Chicken and Rice with Broccoli
Serves 4
15 mins prep
30 mins cook
45 mins total
This is a homey recipe for chicken and rice casserole that will please everyone at the table — an easy, convenient one-dish chicken dinner that combines tender pieces of chicken thigh, creamy short grain rice, grated Parmesan cheese and broccoli florets. Everything cooks in one ovenproof pan, from start to finish — brown the chicken on the stovetop, bake and serve!
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Preheat the oven to 400 (200 C) degrees.
Season the chicken generously on both sides with the salt and pepper.
Put the butter and olive oil in a large (3-4 quart) skillet or saute pan and place over medium-high heat. When the butter has melted and begins to bubble, add the chicken thighs to the pan. Cook until they're golden on one side, 3-5 minutes. Flip them over and cook one more minute. Transfer the chicken to a plate.
Pour the lemon juice or wine into the pan. Using a spatula or wooden spoon, scrape the browned bits away from the bottom of the pan while the liquid comes to a boil.
Stir in the onions and garlic to the pan and cook about 30 seconds. Pour in the broth, milk, dried herbs, and add 1 ½ teaspoons salt. Bring to a simmer. The milk may curdle at this point if you're using lemon juice, but that's okay.
Add the broccoli to the boiling broth and cook one minute. Turn off the heat. Add the rice and ½ cup of the cheese and gently stir them in. Nestle the chicken pieces in the pan, adding in any juices that collected on the plate.
Transfer the pan to the oven and bake, uncovered, until the rice is absorbed, 25-30 minutes. If you're using bone-in chicken, bake an additional 5-10 minutes or until cooked through. Sprinkle the remaining ½ cup Parmesan over the chicken and serve.
