Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice, uncooked
  • 2.5 cups low-sodium chicken stock
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 4 cups fresh broccoli florets, cut small
  • 1/2 cup heavy cream
  • 2 cups sharp white cheddar cheese, hand-grated
  • 1 tsp Dijon mustard
  • 1 cup Ritz-style buttery crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat 1 tbsp olive oil in your skillet over medium high heat. Add the 1.5 lbs chicken pieces and cook for 5-6 minutes until golden brown. Remove chicken from the pan.
  2. Add the diced yellow onion and cook for 3 minutes until translucent. Stir in the 3 cloves of minced garlic for 30 seconds until fragrant.
  3. Add the 1.5 cups of rice to the pan with the onions and garlic. Stir for 2 minutes until the edges of the rice look slightly clear. This toasted layer prevents sogginess.
  4. Pour in the 2.5 cups chicken stock, scraping the bottom of the pan to release the brown bits. Add the smoked paprika and onion powder.
  5. Return the chicken to the pan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the rice is mostly tender.
  6. Fold in the 4 cups of small broccoli florets. Cover again and cook for 5 minutes until the broccoli is bright green.
  7. Stir in the 1/2 cup heavy cream, 1 tsp Dijon mustard, and 1.5 cups of the grated cheddar. Mix until the cheese is melted and velvety.
  8. In a small bowl, toss the 1 cup crushed crackers with 2 tbsp melted butter.
  9. Sprinkle the remaining 1/2 cup of cheese over the top, followed by the buttered crackers.
  10. Place the skillet in a preheated 400°F (200°C) oven and bake for 10-12 minutes until the topping is golden and bubbling.