Instructions

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch casserole dish with a small amount of the 1 Tbsp olive oil (reserve the rest for cooking).
• In a large skillet over medium heat, heat the remaining olive oil and sauté the minced garlic for about 1 minute, until fragrant (do not let it brown).
• Add the 1 3/4 cups low-sodium chicken broth, 1/2 cup heavy cream, juice of 1 lemon, 1 tsp fresh thyme (or rosemary), 1/2 tsp red pepper flakes, and salt and pepper to taste. Bring the mixture to a gentle simmer.
• Stir in 1/2 cup of the grated Parmesan cheese until combined, then remove the skillet from the heat.
• In the prepared casserole dish, combine the 3/4 cup uncooked long-grain white rice, 2 cups broccoli florets, and the 1 lb chicken breasts cut into 1 1/2-inch pieces. Season the chicken with additional salt and pepper if desired, and spread everything evenly.
• Pour the hot sauce from the skillet evenly over the rice, broccoli, and chicken, making sure the rice is submerged in the liquid and ingredients are coated.
• Sprinkle 1/3 cup breadcrumbs over the top, then sprinkle the remaining 1/2 cup grated Parmesan cheese evenly over the breadcrumbs.
• Tightly cover the casserole with foil and bake in the preheated oven for 35 minutes.
• Remove the foil and bake an additional 10 minutes, uncovered, until the chicken is cooked through (no pink inside or reaches 165°F) and the rice is tender and has absorbed the liquid.
• Remove the casserole from the oven and let it rest for 5 minutes before serving.