Chicken Broccoli Casserole


  • 1 tbsp. extra-virgin olive oil
  • 1 c. small yellow onion chopped
  • 2 cloves garlic minced
  • 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. white rice
  • 2 1/2 c. low-sodium chicken broth divided
  • 1 c. heavy cream
  • 2 c. broccoli florets
  • 1 c. shredded cheddar
  • 1/4 c. panko bread crumbs


  • In a large oven-safe skillet over medium-high heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes more.
  • Stir in rice, heavy cream, and 1 cup of the broth. Bring to a simmer and cook until rice is tender, about 15 minutes. Add remaining 1 1/2 cups broth, broccoli, and cheddar cheese and cook until broccoli is tender and cheese is melty, about 10 minutes.
  • Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.