Ingredients:

  • 1 cup (185g) long-grain white rice, uncooked
  • 2 cups (475ml) low-sodium chicken broth
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese, chilled
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 cup (115g) shredded mozzarella cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, combine the uncooked rice, chicken broth, garlic powder, salt, and pepper. Stir until the rice is evenly distributed across the bottom.
  2. Toss the chicken pieces in olive oil and a pinch of salt. Arrange the chicken and broccoli florets in an even layer over the rice.
  3. Create a small well in the center of the chicken and broccoli and place the entire chilled puck of Boursin cheese in the middle.
  4. Cover the dish tightly with aluminum foil, ensuring a tight seal. Bake for 30 minutes.
  5. Remove the foil, stir the melted Boursin cheese into the surrounding liquids to create a creamy sauce, and sprinkle the shredded mozzarella over the top.
  6. Bake uncovered for another 15 minutes until the cheese is bubbling and the chicken edges are golden brown.