Steps
- 1
Start the rice: sauté diced onion in butter over medium heat 2–3 minutes. Add minced garlic and cook 30 seconds.
- 2
Add rice and toast 1 minute. Add 2 cups chicken broth and salt. Cover, simmer 15–18 minutes. Fluff and keep covered.
- 3
Preheat oven to 425°F.
- 4
Pat chicken dry and pound to even thickness. Rub with olive oil. Season both sides with salt, paprika, garlic powder, onion powder, and black pepper.
- 5
Place chicken in baking dish. Scatter sliced onion and smashed garlic around chicken. Pour chicken broth into dish. Dot with butter.
- 6
Toss broccoli with olive oil, salt, garlic powder. Spread on baking sheet.
- 7
Bake chicken and broccoli together: chicken 18–22 minutes until internal temp reaches 160°F. Broccoli 15–20 minutes until browned and tender.
- 8
Rest chicken 5 minutes. Spoon onion-garlic pan juices over chicken and rice.
- 9
Serve rice as base, sliced chicken on top, roasted broccoli on the side or mixed in.