Introduction

A Chicken Broccoli Rice Bake is a heartwarming, wholesome, and flavorful one-pan meal that combines tender pieces of chicken, crisp broccoli, fluffy rice, and rich, melty sharp cheddar cheese. This dish is perfect for busy weeknights or family dinners as it’s both hearty and easy to prepare. What sets this bake apart is the delectable herb crust that adds a beautiful crunch and burst of herbal freshness to every bite. It’s a great way to serve a balanced meal, full of protein, vegetables, and satisfying carbs, while keeping cleanup to a minimum.

Ingredients:

• For the Main Bake:
  • 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
  • 2 cups broccoli florets, cut into small, bite-sized pieces
  • 1 cup long-grain rice (uncooked)
  • 2 ½ cups chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or unsalted butter
• For the Herb Crust:
  • 1 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh chives, chopped
  • 2 tablespoons melted unsalted butter
  • ¼ cup grated Parmesan cheese
• Optional Garnishes:
  • Fresh parsley, chopped
  • Additional shredded cheddar cheese

Preparation:

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a thin layer of olive oil.
2. Dice the chicken into bite-sized pieces, ensuring they are uniform in size for even cooking. Season lightly with salt and pepper. Chop the broccoli florets into smaller pieces to ensure they cook through in the oven.
3. Rinse the rice under cold water until the water runs clear. This step helps to remove excess starch and keeps the rice fluffy.

Step 2: Sauté Aromatics

1. In a large skillet over medium heat, add olive oil or unsalted butter. Sauté the chopped onion until translucent, about 3-4 minutes.
2. Add the minced garlic and continue to cook for another minute, until fragrant.
3. Add the diced chicken to the skillet and cook until lightly browned, but not fully cooked through (it will finish cooking in the oven). Remove from heat and set aside.

Step 3: Assemble the Bake

1. In the prepared baking dish, combine the rice, partially cooked chicken, sautéed onions and garlic, and broccoli florets.
2. Season with dried thyme, dried oregano, salt, and black pepper. Pour the chicken broth evenly over the ingredients.
3. Sprinkle the shredded sharp cheddar cheese over the top, spreading it evenly. Use a spoon to gently stir the mixture in the baking dish to ensure everything is evenly distributed.

Step 4: Prepare the Herb Crust

1. In a medium bowl, combine the panko breadcrumbs, chopped fresh parsley, chopped chives, grated Parmesan cheese, and melted butter.
2. Mix well until the breadcrumbs are fully coated with the butter and herbs. Sprinkle this mixture evenly over the top of the rice bake.

Step 5: Bake

1. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
2. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the rice is tender, the chicken is cooked through, and the topping is golden brown.
3. If you prefer a crunchier crust, you can broil the dish for an additional 2-3 minutes at the end, keeping a close eye to avoid burning.

COOKING NOTE:

• Make sure the rice is evenly distributed and covered with liquid; this helps ensure it cooks uniformly.
• If using frozen broccoli, there is no need to thaw it beforehand; just add it directly to the bake, but consider increasing the cooking time slightly.
• For an extra creamy bake, stir in ½ cup of heavy cream or sour cream before adding the cheese topping.

Serving Suggestions:

• Serve this Chicken Broccoli Rice Bake hot, with a fresh side salad or roasted vegetables to complement the dish.
• Add a crusty piece of garlic bread on the side to soak up the flavorful juices.
• Garnish with additional chopped fresh herbs or an extra sprinkle of sharp cheddar for a rich, cheesy finish.

Tips:

1. Rice Variety: For a nuttier flavor, try using wild rice or brown rice, but note that the cooking time will need to be adjusted accordingly.
2. Make-Ahead Option: You can assemble the bake a day in advance and refrigerate. When ready to cook, add 10 minutes to the baking time if coming from the fridge.
3. Herb Variations: Feel free to experiment with fresh herbs like basil or dill for a different flavor profile.
4. Gluten-Free Option: Substitute panko breadcrumbs with gluten-free breadcrumbs.
5. Cheese Alternatives: For a sharper flavor, you can use aged cheddar or even Gruyère cheese.

Prep Time:

20 minutes

Cooking Time:

45-50 minutes

Total Time:

1 hour 10 minutes

Nutritional Information (Per Serving):

• Calories: 460
• Protein: 30g
• Sodium: 720mg

Conclusion

This Chicken Broccoli Rice Bake with Sharp Cheddar and Herb Crust is a complete and satisfying meal that the whole family will love. The cheesy, savory flavors pair perfectly with the tender chicken and the freshness of the broccoli, all topped with a crispy, buttery herb crust. It’s comfort food at its best, easy to prepare, and perfect for feeding a crowd or meal prepping for the week.

Chicken Broccoli Rice Bake with Sharp Cheddar and Herb Crust

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• Author: Imili Johnson
• Total Time: 1 hour 10 minutes

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Ingredients

Scale 1x2x3x

• For the Main Bake:
  • 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
  • 2 cups broccoli florets, cut into small, bite-sized pieces
  • 1 cup long-grain rice (uncooked)
  • 2 ½ cups chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or unsalted butter
• For the Herb Crust:
  • 1 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh chives, chopped
  • 2 tablespoons melted unsalted butter
  • ¼ cup grated Parmesan cheese
• Optional Garnishes:
  • Fresh parsley, chopped
  • Additional shredded cheddar cheese

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Instructions

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a thin layer of olive oil.
2. Dice the chicken into bite-sized pieces, ensuring they are uniform in size for even cooking. Season lightly with salt and pepper. Chop the broccoli florets into smaller pieces to ensure they cook through in the oven.
3. Rinse the rice under cold water until the water runs clear. This step helps to remove excess starch and keeps the rice fluffy.

Step 2: Sauté Aromatics

1. In a large skillet over medium heat, add olive oil or unsalted butter. Sauté the chopped onion until translucent, about 3-4 minutes.
2. Add the minced garlic and continue to cook for another minute, until fragrant.
3. Add the diced chicken to the skillet and cook until lightly browned, but not fully cooked through (it will finish cooking in the oven). Remove from heat and set aside.

Step 3: Assemble the Bake

1. In the prepared baking dish, combine the rice, partially cooked chicken, sautéed onions and garlic, and broccoli florets.
2. Season with dried thyme, dried oregano, salt, and black pepper. Pour the chicken broth evenly over the ingredients.
3. Sprinkle the shredded sharp cheddar cheese over the top, spreading it evenly. Use a spoon to gently stir the mixture in the baking dish to ensure everything is evenly distributed.

Step 4: Prepare the Herb Crust

1. In a medium bowl, combine the panko breadcrumbs, chopped fresh parsley, chopped chives, grated Parmesan cheese, and melted butter.
2. Mix well until the breadcrumbs are fully coated with the butter and herbs. Sprinkle this mixture evenly over the top of the rice bake.

Step 5: Bake

1. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
2. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the rice is tender, the chicken is cooked through, and the topping is golden brown.
3. If you prefer a crunchier crust, you can broil the dish for an additional 2-3 minutes at the end, keeping a close eye to avoid burning.

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes

Nutrition

• Calories: 460
• Sodium: 720mg
• Protein: 30g