Creamy Herbed Chicken & Broccoli Bake
Yield: 6 servings
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Ingredients
1 pound chicken breast, sliced into 1”-thick chunks
2 teaspoons garlic powder
Kosher salt
Black pepper
1 tablespoon canola oil
1 pound small broccoli florets
2 tablespoons unsalted butter
1/2 cup finely diced onion
3 cloves garlic, minced
3 tablespoons all-purpose flour
3/4 cup chicken stock
1 3/4 cup heavy cream
1 teaspoon chopped fresh thyme, plus more for garnish
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
1/4 teaspoon dry mustard
1/2 lemon, zested and juiced
1/2 cup panko breadcrumbs
1 tablespoon olive oil
For serving:
Steamed white rice
Method
Preheat oven to 400ºF.
Place a large skillet with a tight-fitting lid over medium-high heat. While the skillet heats, toss the chicken with garlic powder, 1 teaspoon kosher salt, and a few twists of cracked black pepper. When the skillet is hot, add canola oil, swirling to coat. Add the seasoned chicken in one even layer and sear, uncovered and undisturbed, for 3 minutes on each side or until golden brown. Remove to a 9x13 baking dish and reserve. (Note: The chicken likely will not be cooked through at this point, and that’s intentional! It’ll finish cooking in the oven.)
Add the broccoli florets to the hot skillet and sprinkle all over with 1/2 teaspoon kosher salt. Add 1/2 cup of water to the skillet and immediately cover with a lid. Steam the broccoli for 3-4 minutes, just until bright green. Remove and add to the same baking dish with the seared chicken.
Discard any excess liquid from the skillet. Turn the heat to medium and add butter. Once the butter has melted, add the onion and garlic. Sauté until just translucent, about 4-5 minutes. Add the flour to the onion and garlic mixture and sauté for 2 minutes more.
Slowly add the chicken stock to the onion, garlic, and flour mixture, stirring constantly. The resulting sauce will immediately thicken. Then add the heavy cream, stirring until completely incorporated. Add the thyme, maple syrup, nutmeg, dry mustard, and lemon zest to the sauce, and season with 1/2 teaspoon kosher salt and more black pepper, to taste. Bring to a simmer.
Allow the cream sauce to simmer over medium-low heat for 6-7 minutes, or until thickened to a consistency that’s just runnier than melted ice cream. Taste and adjust with additional salt as needed.
Carefully pour the cream sauce into the same baking dish as the chicken and broccoli, and use tongs to evenly coat all the ingredients. Combine the panko breadcrumbs and olive oil in a small bowl, then scatter over the top of the casserole.
Bake uncovered for 12-14 minutes, or until the casserole bubbles vigorously and the breadcrumbs are beginning to turn golden brown. Remove from the oven and let cool for at least 5 minutes. Before serving, garnish with more black pepper, thyme, and a drizzle of lemon juice. Spoon over steamed white rice and devour while hot.
If you encountered any problems making this recipe — or, ya know, if you just really loved it — DM me on Instagram or email me with your comments or thoughts.