Description
A vibrant and zesty chicken broccoli rice casserole that balances rich, creamy flavors with a bright tangy kick from rice vinegar and lemon zest, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breast, diced
- 1 cup long grain white rice (Jasmine or Basmati), uncooked
- 2 cups chicken broth, low sodium
- 2 cups broccoli florets, fresh or frozen (thawed)
- 2 tablespoons rice vinegar, unseasoned
- 1 tablespoon soy sauce, low sodium or tamari
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 teaspoon lemon zest, optional
Instructions
- Cook the rice according to package directions using the chicken broth instead of water; set aside.
- Heat butter in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden brown and cooked through (6-8 minutes). Remove chicken and set aside.
- In the same skillet, add more butter if needed and sauté onions until translucent (3 minutes). Add garlic and thyme, cooking for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in rice vinegar and soy sauce.
- Reduce heat to low and stir in shredded cheddar cheese until melted and smooth. Do not boil.
- Return cooked chicken to the skillet. Gently fold in the cooked rice and broccoli florets. If using raw broccoli, cover and steam for 2 minutes until tender-crisp.
- Taste and adjust seasoning with salt, pepper, or vinegar as needed.
- Transfer mixture to a greased 9×13 inch baking dish. Optionally sprinkle extra cheese or breadcrumbs on top.
- Bake at 350°F (175°C) for 15-20 minutes until bubbly and golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with lemon zest.
Notes
For best results, use unseasoned rice vinegar. If using frozen broccoli, thaw and squeeze out excess water. Cook rice in broth for added flavor. Keep heat low when adding cheese to prevent separation. Let casserole rest before serving to allow sauce to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: chicken broccoli rice casserole, tangy casserole, rice vinegar recipe, weeknight dinner, comfort food, healthy-ish comfort food, meal prep