Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 ½ cups long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp of butter in a large skillet over medium-high heat.
  2. Add the cubed chicken thighs, seasoning with salt and pepper. Sear until golden brown on all sides (about 5-7 minutes).
  3. Stir in the diced onion and cook until translucent, then add the minced garlic for 60 seconds until fragrant. Remove the mixture from the pan and set aside.
  4. In the same skillet, lower heat to medium and whisk in the flour, stirring constantly for 1-2 minutes to remove the raw flour taste.
  5. Slowly pour in the chicken broth and heavy cream, whisking vigorously to prevent lumps.
  6. Stir in the onion and garlic powders. Simmer for 3-5 minutes until the sauce thickens to a coating consistency.
  7. Preheat your oven to 375°F (190°C).
  8. In your baking dish, combine the uncooked rice and the prepared chicken and sauce mixture.
  9. Evenly sprinkle the shredded cheddar cheese and Panko breadcrumbs over the top, then drizzle with the 2 tbsp of melted butter.
  10. Bake for 45 minutes until the rice is tender and the topping is golden brown and crisp.
  11. Remove from the oven and garnish with chopped fresh parsley before serving.