Baked Skillet Chicken and Rice Casserole with Broccoli

Name: Baked Skillet Chicken and Rice Casserole with Broccoli
Ingredients: 6 chicken thighs (either boneless skinless (1½-1¾ pounds) or bone-in, skin-on (2½-3 pounds)); Kosher salt and freshly ground black pepper; 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 2 tablespoons fresh lemon juice (or dry white wine); 2 cups chicken broth; 1 cup milk (dairy or plant based); ½ cup finely chopped onion (about ½ medium onion); 2 garlic cloves (finely chopped or grated); 4 cups fresh broccoli florets (10 ounces); 1 cup arborio rice (or other short grain white rice); 2 teaspoons Italian seasoning (or other dried herb blend); 1 cup freshly grated Parmesan cheese

"Skillet chicken and rice casserole is an easy, one pan recipe with boneless chicken, rice, and cheesy broccoli. A 30 minute dinner!..."

INGREDIENTS

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6 chicken thighs (either boneless skinless (1½-1¾ pounds) or bone-in, skin-on (2½-3 pounds))

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Kosher salt and freshly ground black pepper

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1 tablespoon butter

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1 tablespoon extra virgin olive oil

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2 tablespoons fresh lemon juice (or dry white wine)

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2 cups chicken broth

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1 cup milk (dairy or plant based)

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½ cup finely chopped onion (about ½ medium onion)

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2 garlic cloves (finely chopped or grated)

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4 cups fresh broccoli florets (10 ounces)

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1 cup arborio rice (or other short grain white rice)

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2 teaspoons Italian seasoning (or other dried herb blend)

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1 cup freshly grated Parmesan cheese

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