This dish is like broccoli cheddar soup all grown up.

DIRECTIONS

1. In a large skillet over medium-high heat, heat olive oil. Add onion and garlic and cook until fragrant, about 5 minutes. Add chicken and season with salt and pepper. Cook until golden, about 6 minutes more.

2. To the skillet, add rice. Pour in chicken broth and heavy cream and stir to combine. Bring to a simmer and let cook until rice is fully cooked, about 15 minutes. Add more broth if necessary. Mix in broccoli and cheddar and continue cooking until cheese is melted and broccoli is tender.

3. Sprinkle skillet evenly with panko breadcrumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.

INGREDIENTS
1 tbsp. olive oil
1 c. diced yellow onion
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cubed
kosher salt
Freshly ground black pepper
1 c. white rice
2 c. chicken broth (or more, if needed)
1 c. heavy cream
2 c. broccoli, florets only
1 c. shredded Cheddar
1/4 c. panko breadcrumbs

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