Herbed Chicken & Creamy Broccoli Bake (University of Michigan-Inspired) — ross cooks things — Ross Yoder

Yield: 6 servingsPrep time: 5 minutesCook time: 45 minutes

Total time: 50 minutes

1 pound chicken breast, sliced into 1”-thick chunks2 teaspoons garlic powderKosher saltBlack pepper1 tablespoon canola oil1 pound small broccoli florets2 tablespoons unsalted butter1/2 cup finely diced onion3 cloves garlic, minced3 tablespoons all-purpose flour3/4 cup chicken stock1 3/4 cup heavy cream1 teaspoon chopped fresh thyme, plus more for garnish1 teaspoon maple syrup1/8 teaspoon ground nutmeg1/4 teaspoon dry mustard1/2 lemon, zested and juiced1/2 cup panko breadcrumbs

For serving:
Steamed white rice

  1. Preheat oven to 400ºF.

  2. Place a large skillet with a tight-fitting lid over medium-high heat. While the skillet heats, toss the chicken with garlic powder, 1 teaspoon kosher salt, and a few twists of cracked black pepper. When the skillet is hot, add canola oil, swirling to coat. Add the seasoned chicken in one even layer and sear, uncovered and undisturbed, for 3 minutes on each side or until golden brown. Remove to a 9×13 baking dish and reserve. (Note: The chicken likely will not be cooked through at this point, and that’s intentional! It’ll finish cooking in the oven.)

  3. Add the broccoli florets to the hot skillet and sprinkle all over with 1/2 teaspoon kosher salt. Add 1/2 cup of water to the skillet and immediately cover with a lid. Steam the broccoli for 3-4 minutes, just until bright green. Remove and add to the same baking dish with the seared chicken.

  4. Discard any excess liquid from the skillet. Turn the heat to medium and add butter. Once the butter has melted, add the onion and garlic. Sauté until just translucent, about 4-5 minutes. Add the flour to the onion and garlic mixture and sauté for 2 minutes more.

  5. Slowly add the chicken stock to the onion, garlic, and flour mixture, stirring constantly. The resulting sauce will immediately thicken. Then add the heavy cream, stirring until completely incorporated. Add the thyme, maple syrup, nutmeg, dry mustard, and lemon zest to the sauce, and season with 1/2 teaspoon kosher salt and more black pepper, to taste. Bring to a simmer.

  6. Allow the cream sauce to simmer over medium-low heat for 6-7 minutes, or until thickened to a consistency that’s just runnier than melted ice cream. Taste and adjust with additional salt as needed.

  7. Carefully pour the cream sauce into the same baking dish as the chicken and broccoli, and use tongs to evenly coat all the ingredients. Combine the panko breadcrumbs and olive oil in a small bowl, then scatter over the top of the casserole.

  8. Bake uncovered for 12-14 minutes, or until the casserole bubbles vigorously and the breadcrumbs are beginning to turn golden brown. Remove from the oven and let cool for at least 5 minutes. Before serving, garnish with more black pepper, thyme, and a drizzle of lemon juice. Spoon over steamed white rice and devour while hot.

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