Chicken Con Broccoli Recipe

Rinse 1 cup long-grain white rice under cold water until water runs clear. Combine rice and 2 cups water in a small saucepan, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork and keep warm.

If breasts are thick, butterfly or slice them into 1/2-inch cutlets so they cook quickly and evenly. Pat chicken dry with paper towels.

In a shallow dish combine 1 tablespoon flour, 1 teaspoon salt and 1 teaspoon black pepper. Lightly dredge each chicken piece in the flour mixture, shaking off excess.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil is shimmering, add chicken pieces (work in batches if necessary) and sear 3–4 minutes per side until golden and just cooked through (internal temperature 160–165°F / 71–74°C). Remove chicken to a plate and tent loosely with foil. Leave any browned bits in the pan.

In the same skillet set over medium heat, add 1 tablespoon butter. Add chopped shallot and sauté 1–2 minutes until softened. Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown.

Add minced garlic and cook 30–45 seconds until fragrant. Push vegetables to one side of the pan.

Add broccoli florets and 2–3 tablespoons of the chicken stock (or a splash of water), cover the pan, and steam 3–4 minutes until broccoli is bright green and just tender. Uncover and stir vegetables together.

Reduce heat to medium-low. Add remaining 2 tablespoons butter to the pan. Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by about half, 2–3 minutes.

Stir in remaining 1 cup chicken stock and bring to a gentle simmer. Add 2 tablespoons fresh lemon juice and 2 tablespoons heavy cream (if using). Let sauce cook 2–3 minutes to meld flavors.

Gradually stir in 1 cup finely grated parmesan cheese until melted and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper; add 1/4 teaspoon red pepper flakes if using for a touch of heat.

Return the seared chicken and any accumulated juices to the skillet, spooning sauce and vegetables over the pieces. Simmer together 2–3 minutes until chicken is heated through and sauce coats everything. If sauce is too thin, simmer an extra 1–2 minutes; if too thick, stir in up to 1/4 cup chicken stock.

Finish with 1 teaspoon extra-virgin olive oil (optional) and an additional squeeze of lemon to brighten.

Divide cooked rice among 4 plates. Spoon chicken, broccoli, mushrooms and plenty of sauce over the rice.

Sprinkle with chopped fresh parsley and an extra dusting of grated parmesan if desired. Serve with lemon wedges on the side.