Take chicken, quinoa and broccoli and marry them in a creamy, rosemary-infused parmesan sauce  (Tom McCorkle/The Washington Post)

Take rooster, quinoa and broccoli and marry them in a creamy, rosemary-infused parmesan sauce (Tom McCorkle/The Washington Submit)

Pan-cooked chicken with sides of quinoa and broccoli make for a wonderfully serviceable, if ho-hum, dinner on a busy weeknight. However take those self same fundamental elements, marry them in a creamy, rosemary-infused parmesan sauce and bake them into one large, comforting casserole, and you’ve got a dish that actually revs some pleasure. That’s what’s occurring with this recipe, which is a fair larger win as a result of all of it occurs in a single frying pan.

You begin by browning the rooster – in batches, so it will get good, golden color in spots (I desire rooster thigh right here as a result of it retains its moist, tender texture as soon as baked, however rooster breast works high-quality too, in the event you don’t thoughts it being a bit drier).

Then take away the rooster from the pan to make the sauce: sauté onion and celery, bloom garlic and rosemary, then sprinkle with flour, add milk and broth, and simmer till a thick and creamy slurry kinds. Lastly, stir in lemon zest and parmesan cheese (you would substitute 2 teaspoons cornstarch to make the dish gluten-free, and sub almond or oat milk for the dairy milk).

The quinoa will get stirred into this beautiful, gentle pan sauce, then the rooster and broccoli are nestled in, and it goes into the oven, coated for some time so all of the elements prepare dinner via, then uncovered so a ending sprinkle of cheese can brown a bit on high.

The consequence is a beautiful one-pan casserole of tender quinoa cooked in a creamy parmesan sauce, wafting of rosemary and lemon zest, studded with juicy chunks of rooster and tender-crisp broccoli – an excellent, nourishing meal that’s completely doable on a typical weeknight.

Hen, broccoli and quinoa bake

Lively time: 45 minutes | Whole time: 1 hour half-hour

Serves: 6

On this large, comforting one-pan casserole, toothsome quinoa, juicy chunks of rooster and tender-crisp broccoli are married in a rosemary-infused, creamy parmesan sauce. It’s a rare, nourishing meal that comes collectively in a single pan, making it preferrred weeknight fare.

After removing the chicken from the pan to make the sauce (Tom McCorkle/The Washington Post)

After eradicating the rooster from the pan to make the sauce (Tom McCorkle/The Washington Submit)

Storage: Refrigerate leftovers for as much as 3 days.


900g boneless, skinless rooster thighs, trimmed or any extra fats and lower into 5cm items

¾ tsp high-quality salt, divided

½ tsp freshly floor black pepper

5 tbsp olive oil, divided

1 giant yellow onion (340g), chopped

1 stalk celery, finely diced

4 cloves garlic, minced

1½ tsp finely chopped recent rosemary

2 tbsp all-purpose flour

480ml low-sodium rooster broth

120ml entire milk

1 tsp finely grated lemon zest

50g packed finely grated parmesan cheese, divided

185g quinoa (might substitute with parboiled/quick-cooking brown rice)

310g small broccoli florets


Place a rack in the midst of the oven and preheat to 200C.

Sprinkle the rooster with ½ teaspoon of the salt and the pepper. In a big ovenproof frying pan over medium-high warmth, warmth 2 tablespoons of the oil till shimmering (see word under). Add half the rooster and prepare dinner, stirring a few times, till the meat is browned on each side, 3 to 4 minutes whole, then switch to a plate. Add 1 extra tablespoon of the oil to the skillet and repeat with the remaining rooster.

Add 1 tablespoon of oil to the pan and scale back the warmth to medium. Add the onions and celery and prepare dinner, stirring sometimes, till the onion has softened, 4 to five minutes. Add the garlic, rosemary and the remaining ¼ teaspoon of salt and prepare dinner, stirring, for 30 seconds. Sprinkle the flour over the greens and prepare dinner, stirring, for 30 seconds extra.

Whereas stirring always, add the broth and milk to the pan, enhance the warmth to medium-high and convey the combination to a boil. Cut back the warmth to medium-low and simmer, stirring sometimes, scraping up any browned bits within the pan, till the liquid is lowered by a couple of third and has thickened to the feel of cream, 6 to eight minutes. Take away the pan from the warmth, and stir within the lemon zest and ½ of the parmesan cheese. Then stir within the quinoa and any amassed juices from the plate of rooster.

In a medium bowl, toss the broccoli with the remaining 1 tablespoon of oil. Add the rooster and the broccoli to the pan, nestling them into the quinoa combination (not stirring them in).

Cowl the pan tightly with foil and bake for 30 to 35 minutes, or till the rooster is cooked via, the quinoa is tender and many of the liquid has been absorbed. Take away the foil, sprinkle the remaining parmesan cheese on high and bake, uncovered, for an additional 5 minutes, or till the cheese is melted and the highest has browned barely. Let stand for five minutes earlier than serving.

Word: Should you don’t have an ovenproof frying pan, use no matter pan you’ve obtained up via stirring within the quinoa. Then, switch the combination to a shallow 2.8L (22-by-33cm) baking dish and bake as instructed above.

Vitamin data per serving | Energy: 374; whole fats: 19g; saturated fats: 5g; ldl cholesterol: 31mg; sodium: 527mg; carbohydrates: 36g; dietary fibre: 5g; sugar: 8g; protein: 17g.

This evaluation is an estimate primarily based on obtainable elements and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

© The Washington Submit

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