One Pot Broccoli, Cheesy Chicken and Rice Casserole

Season the chicken generously with salt and pepper and set aside.

Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.

Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper, dried oregano and dried thyme. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.

Stir in the broccoli florets.

Stir in the chicken broth, cream and cream cheese and bring to a simmer. Once simmering, stir in the cubes of white cheddar cheese and add the chicken back on top of the rice and any juices from the plate / bowl back to the pan as well.

Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.

Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.

Serve topped with fresh parsley.