Serves 4 to 6


  • 12 ounces broccoli, trimmed and cut into 1-inch florets with 1-inch stems
  • Kosher salt
  • 1 1/2 pounds boneless, skinless chicken thighs (about 6), cut into bite-size pieces
  • Ground black pepper
  • 2 Tbsp. canola oil, divided
  • 8 ounces white mushrooms, thickly sliced
  • 3/4 cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 2 tsp. chopped fresh thyme
  • 1/4 cup dry white wine
  • 1 1/2 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup grated Parmesan
  • 1/2 cup panko (Japanese bread crumbs)


    Total time: 35 minutes

    Cook broccoli in boiling salted water until it turns bright green, about 3 minutes. Drain and plunge broccoli into bowl of ice water until cold. Drain and set aside.

    Preheat broiler. Season chicken with 1 tsp. salt and 1/4 tsp. black pepper. In a large nonstick skillet, heat 1/2 Tbsp. oil over medium-high heat. Add chicken and cook, turning occasionally, until golden on all sides, about 8 minutes. Transfer to a bowl.

    Add to pan 1/2 Tbsp. oil and mushrooms. Sauté mushrooms until golden, about 4 minutes. Add onion, garlic and thyme and sauté until onion begins to soften, about 3 minutes. Add wine and simmer until it evaporates, about 30 seconds. Sprinkle flour over mixture and stir to blend. Stir in milk and cream and bring to a boil; then reduce the heat and simmer, stirring, until sauce thickens slightly, about 3 minutes. Stir in blanched broccoli and reserved chicken, and cook until warmed through, about 3 minutes. Season to taste with salt and pepper. Transfer mixture to a 9-inch, square baking dish or gratin dish.

    In a medium bowl, mix Parmesan, panko and remaining 1 Tbsp. oil, tossing well. Sprinkle mixture over top of casserole. Broil, watching closely, for 2 to 3 minutes, or until bread crumb mixture is golden brown.

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