Categories: chicken, main dish

Ingredients

• 2 T butter
• 1.5 lb boneless, skinless chicken breasts, cut into approximately 1-inch cubes
• 2 T flour
• 2 c whole milk
• 1 T dijon mustard
• 1 t salt
• 1/2 t ground black pepper
• 1 t dried thyme
• 1/2 t garlic powder
• 1 lb fresh broccoli florets
• 3 c cooked brown rice
• 1/2 c plain greek yogurt
• 2 c shredded sharp cheddar cheese, divided

Directions

1. Heat the oven to 350 degrees F. Melt the butter in a large pot or dutch oven over medium-high heat.

2. Add the diced chicken and cook, stirring occasionally, until all edges are lightly browned, about 5-7 minutes. It’s okay if the chicken isn’t cooked all the way through at this stage.

3. Add the flour and stir, creating a roux that coats the chicken. Cook for 30 seconds.

4. Add the dijon mustard, spices, and milk, and stir to incorporate. Bring mixture to a boil, then reduce heat to medium to simmer the sauce.

5. Add the broccoli and cook in the simmering sauce for 3-4 minutes, until the sauce has thickened slightly.

6. Remove from heat and stir in the yogurt, 1 cup of the shredded cheddar cheese, and the rice. Pour mixture into a 9×11″ baking dish and top with remaining 1 cup of shredded cheddar cheese.

7. Bake for 20-25 minutes, until the sauce is bubbly and the cheese on top is melted. Let sit for 5-10 minutes before serving.

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