Chicken-And-Rice Bake With Broccolini

• portions: 6 servings
• temps total: 45 minutes

Ingrédients

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

8 oz. fresh Broccolini, trimmed and cut into 2-inch pieces

3 Tbsp. olive oil, divided

1 tsp. kosher salt, divided

3/4 tsp. black pepper, divided

1 small sweet onion, chopped (2/3 cup)

3 garlic cloves, minced (1 Tbsp.)

2 Tbsp. all-purpose flour

2 cups whole milk

8 oz. fontina cheese, shredded (about 2 cups), divided

1 (8.8-oz.) pkg. microwave-ready white rice, uncooked

1/2 cup panko breadcrumbs

1 tsp. chopped fresh thyme leaves, plus more for garnish

Instructions

Preheat oven to 400°F. Stir together chicken, Broccolini, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in an 11- x 7-inch (2-quart) baking dish until evenly coated. Bake, uncovered, until chicken and Broccolini are partially cooked, about 10 minutes.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add onion; cook, stirring often, until tender, about 3 minutes. Add garlic; cook until fragrant, about 30 seconds. Reduce heat to medium, and stir in flour; cook, stirring constantly, until incorporated, about 30 seconds. Gradually whisk in milk until smooth; bring to a simmer over medium. Cook, whisking often, until slightly thickened, 5 to 8 minutes. Remove from heat, and whisk in 1 1/2 cups of the fontina, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper until smooth.

Transfer chicken and Broccolini to sauce in skillet, discarding any juices in baking dish. Add rice to skillet; stir until just coated. Spoon mixture into baking dish.

Stir together panko, thyme, remaining 1 tablespoon oil, and remaining 1/2 cup fontina in a small bowl; sprinkle evenly over chicken mixture. Bake, uncovered, at 400°F until top is golden brown, 25 to 30 minutes. Garnish with additional thyme.