Equipment Needed
- Large skillet or braiser (I use my trusty cast iron)
- Medium saucepan with lid
- Rimmed baking sheet
- Mixing bowls
- Tongs
- Whisk
- Cutting board & chef’s knife
- Microplane or box grater (for the parmesan)
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s multitask. Preheat your oven to 425°F (220°C). Toss your broccoli florets on the baking sheet with a tablespoon of olive oil, salt, and pepper. Get them in the oven to roast—they’ll need about 20-25 minutes, and you want those beautiful, crispy tips. Simultaneously, start your rice. I melt a tablespoon of butter in the saucepan, toast the rice for a minute until it’s lightly fragrant, then add the water or broth and a pinch of salt. Bring it to a boil, cover, reduce to a simmer, and forget about it for 18 minutes. No peeking!
While the broccoli and rice work their magic, pat your chicken pieces very dry. This is a tip I learned the hard way—wet chicken steams instead of searing. Season generously. Heat one tablespoon of oil and one tablespoon of butter in your large skillet over medium-high heat. Once the butter is foaming, add the chicken in a single layer. Don’t crowd the pan! I do this in two batches if needed. Sear until golden brown on all sides, about 6-8 minutes total. It won’t be cooked through yet, and that’s perfect. Remove to a plate.
In the same skillet, reduce the heat to medium. Add the remaining butter and the diced onion. Cook until soft, about 4 minutes. Now, add the minced garlic. This is where your kitchen will start to smell incredible. Stir constantly for just 45-60 seconds—you want it fragrant, not burnt. Burnt garlic is bitter and will ruin the sauce. Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits with your whisk. Let it simmer for 3-4 minutes to reduce slightly.
Lower the heat to medium-low and slowly pour in the heavy cream. Add the Italian seasoning and paprika. Let it simmer gently for 5 minutes to thicken slightly. Stir in the grated parmesan cheese until it’s fully melted and the sauce is smooth and cohesive. Taste it now—is it heavenly? Good. Add the chicken (and any accumulated juices) back into the sauce. Let it simmer together for another 5-7 minutes, until the chicken is cooked through and the sauce has thickened to a gorgeous, coating consistency. By now, your broccoli should be done, and your rice should be fluffy and ready to fluff with a fork.(See the next page below to continue…)