Creamy Chicken and Broccoli Rice Bake
A one-tray bake of chicken breast, broccoli and rice in a creamy cheddar sauce, roasted until the edges caramelize and the rice soaks up every bit of flavor. Comforting, hearty and high in protein.
- Total
- 81 min
- Prep 15 · Cook 56 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Absorption rice · Roasting
- Savory
- Comforting
- Oven
Instructions
-
Heat the oven to 200°C. Cut the chicken breast into 3 cm pieces and the broccoli into 3 cm florets. Grate the cheddar.
~12 min
-
In a mixing bowl, toss the chicken breast with 1 tbsp olive oil, 0.75 tsp salt and 0.25 tsp black pepper until evenly coated.
~3 min
Coating chicken in oil and seasoning now seasons the meat and helps it brown rather than steam.
-
Spread the rice in an even layer in a large baking dish. Pour in 450 ml water and 250 ml cream, then stir in the remaining 0.75 tsp salt and 0.25 tsp black pepper. Scatter the broccoli florets over the rice and nestle the seasoned chicken breast pieces on top. Drizzle with the remaining 1 tbsp olive oil.
~6 min
Rice needs liquid to absorb and starch to release, so an even layer and measured liquid cook it evenly.
Absorption rice Keep rice in an even layer with just enough liquid; if it still tastes chalky after baking, add a splash of water and cover again.
-
Cover the dish tightly with aluminum foil and bake for 30 minutes, until the rice has absorbed most of the liquid and the chicken is nearly cooked through.
~30 min
Foil traps steam so the rice absorbs liquid and the chicken cooks gently without drying out.
Absorption rice Keep rice in an even layer with just enough liquid; if it still tastes chalky after baking, add a splash of water and cover again.
Roasting Roast covered first to cook through, then uncovered to brown; watch the edges for bubbling and caramelization rather than a timer.
-
Remove the foil, scatter the grated cheddar over the top and bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbling at the edges and the chicken reaches 74°C in the center.
~20 min
Uncovering lets moisture escape so the cheese browns and the sauce thickens instead of staying soupy.
For deeper browning, switch to the broiler for the last 3 minutes once the cheddar has melted, watching closely so it does not burn.
Roasting Roast covered first to cook through, then uncovered to brown; watch the edges for bubbling and caramelization rather than a timer.
-
Let the bake rest for 10 minutes so the rice settles and the sauce thickens, then spoon into bowls.
~10 min
Resting lets the rice finish absorbing liquid and the sauce thicken as it cools slightly.