Ingredients
cut into 1-inch pieces
trimmed and cut into 2-inch pieces
divided
divided
divided
chopped (2/3 cup)
minced (1 Tbsp)
shredded (about 2 cups), divided
uncooked
Chicken-And-Rice Bake With Broccolini
Southern Living (Josh Miller)
| Serves | Total | Shares |
|---|---|---|
| 6 | 45 min | 3 |
This comforting Chicken-and-Rice Bake with Broccolini Recipe is pure weeknight comfort. It's also just fancy enough to make for company or to deliver as gift to a new neighbor.
dinnerentree
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Oven
Whisk
Baking dish
Large skillet
Small bowl
Instructions
Preheat oven to 400°F. Stir together chicken, Broccolini, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in an 11- x 7-inch (2-quart) baking dish until evenly coated. Bake, uncovered, until chicken and Broccolini are partially cooked, about 10 minutes.
1 lb Boneless, Skinless Chicken Breasts cut into 1-inch pieces8 oz Fresh Broccolini trimmed and cut into 2-inch pieces3 Tbsp Olive Oil divided1 tsp Kosher Salt divided0.75 tsp Black Pepper divided
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add onion; cook, stirring often, until tender, about 3 minutes. Add garlic; cook until fragrant, about 30 seconds. Reduce heat to medium, and stir in flour; cook, stirring constantly, until incorporated, about 30 seconds. Gradually whisk in milk until smooth; bring to a simmer over medium. Cook, whisking often, until slightly thickened, 5 to 8 minutes. Remove from heat, and whisk in 1 1/2 cups of the fontina, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper until smooth.
3 Tbsp Olive Oil divided1 tsp Kosher Salt divided0.75 tsp Black Pepper divided1 small Sweet Onion chopped (2/3 cup)3 Garlic Cloves minced (1 Tbsp)2 Tbsp All-purpose Flour 2 cups Whole Milk 8 oz Fontina Cheese shredded (about 2 cups), divided
Transfer chicken and Broccolini to sauce in skillet, discarding any juices in baking dish. Add rice to skillet; stir until just coated. Spoon mixture into baking dish.
1 lb Boneless, Skinless Chicken Breasts cut into 1-inch pieces8 oz Fresh Broccolini trimmed and cut into 2-inch pieces8.8 oz Pkg. Microwave-ready White Rice uncooked
Stir together panko, thyme, remaining 1 tablespoon oil, and remaining 1/2 cup fontina in a small bowl; sprinkle evenly over chicken mixture. Bake, uncovered, at 400°F until top is golden brown, 25 to 30 minutes. Garnish with additional thyme.
3 Tbsp Olive Oil divided8 oz Fontina Cheese shredded (about 2 cups), divided0.5 cup Panko Breadcrumbs
Chicken-And-Rice Bake With Broccolini
Southern Living (Josh Miller)
| Serves | Total | Shares |
|---|---|---|
| 6 | 45 min | 3 |
This comforting Chicken-and-Rice Bake with Broccolini Recipe is pure weeknight comfort. It's also just fancy enough to make for company or to deliver as gift to a new neighbor.
dinnerentree
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Oven
Whisk
Baking dish
Large skillet
Small bowl
Ingredients
cut into 1-inch pieces
trimmed and cut into 2-inch pieces
divided
divided
divided
chopped (2/3 cup)
minced (1 Tbsp)
shredded (about 2 cups), divided
uncooked
Instructions
Preheat oven to 400°F. Stir together chicken, Broccolini, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in an 11- x 7-inch (2-quart) baking dish until evenly coated. Bake, uncovered, until chicken and Broccolini are partially cooked, about 10 minutes.
1 lb Boneless, Skinless Chicken Breasts cut into 1-inch pieces8 oz Fresh Broccolini trimmed and cut into 2-inch pieces3 Tbsp Olive Oil divided1 tsp Kosher Salt divided0.75 tsp Black Pepper divided
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add onion; cook, stirring often, until tender, about 3 minutes. Add garlic; cook until fragrant, about 30 seconds. Reduce heat to medium, and stir in flour; cook, stirring constantly, until incorporated, about 30 seconds. Gradually whisk in milk until smooth; bring to a simmer over medium. Cook, whisking often, until slightly thickened, 5 to 8 minutes. Remove from heat, and whisk in 1 1/2 cups of the fontina, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper until smooth.
3 Tbsp Olive Oil divided1 tsp Kosher Salt divided0.75 tsp Black Pepper divided1 small Sweet Onion chopped (2/3 cup)3 Garlic Cloves minced (1 Tbsp)2 Tbsp All-purpose Flour 2 cups Whole Milk 8 oz Fontina Cheese shredded (about 2 cups), divided
Transfer chicken and Broccolini to sauce in skillet, discarding any juices in baking dish. Add rice to skillet; stir until just coated. Spoon mixture into baking dish.
1 lb Boneless, Skinless Chicken Breasts cut into 1-inch pieces8 oz Fresh Broccolini trimmed and cut into 2-inch pieces8.8 oz Pkg. Microwave-ready White Rice uncooked
Stir together panko, thyme, remaining 1 tablespoon oil, and remaining 1/2 cup fontina in a small bowl; sprinkle evenly over chicken mixture. Bake, uncovered, at 400°F until top is golden brown, 25 to 30 minutes. Garnish with additional thyme.
3 Tbsp Olive Oil divided8 oz Fontina Cheese shredded (about 2 cups), divided0.5 cup Panko Breadcrumbs