Ingredients:

  • lb Boneless, skinless chicken breasts, cut into 1-inch cubes
  • tbsp Olive oil
  • cup Long-grain white rice (uncooked)
  • cups Chicken stock (low sodium)
  • Salt and freshly ground Black Pepper
  • tbsp Unsalted butter
  • tbsp Olive oil
  • large Yellow onion, finely diced
  • oz Mixed mushrooms (Cremini and Shiitake recommended), sliced
  • cloves Garlic, minced
  • tbsp All-purpose flour
  • ½ cups Whole milk, warmed
  • ½ cup Chicken stock
  • tsp Dried thyme
  • ½ tsp Dijon mustard
  • ¼ cup Fresh parsley, chopped
  • ½ cup Panko breadcrumbs
  • tbsp Melted unsalted butter
  • ¼ cup Grated Parmesan cheese

Instructions:

  1. Cook the rice according to package directions using the 2 cups of chicken stock. Once cooked, set aside. Preheat oven to 375°F (190°C).
  2. Season chicken cubes well. In the oven-safe skillet, heat 1 tbsp olive oil. Sear chicken until golden brown on all sides (it does not need to be cooked through). Remove chicken and set aside.
  3. Add the remaining 2 tbsp butter and 1 tbsp olive oil to the same skillet. Sauté onions until translucent (about 5 minutes). Add mushrooms and cook until they release their moisture and begin to brown nicely. Add garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste (creating the roux).
  5. Slowly whisk in the warmed milk, ensuring no lumps form. Continue whisking until the sauce thickens to coat the back of a spoon (about 3-5 minutes).
  6. Stir in the remaining ½ cup stock, thyme, and Dijon mustard. Simmer gently for 2 minutes. Taste and season generously with salt and pepper.
  7. Gently fold the cooked rice and seared chicken back into the sauce. Stir in the chopped fresh parsley. Transfer mixture to a 9x13 casserole dish if not using an oven-safe skillet.
  8. In a small bowl, toss the Panko breadcrumbs, melted butter, and Parmesan cheese until evenly coated. Sprinkle this mixture evenly over the top of the casserole.
  9. Bake for 20–25 minutes, or until the sauce is bubbling vigorously around the edges and the topping is beautifully golden brown and crisp. Let rest for 5 minutes before serving.