• Preheat

  Heat the oven to 375°F.

  Build the Base

  In a 10-inch cast iron skillet set over medium heat, melt the butter with the olive oil.Add the onion, if using, and cook until softened, about 3 to 4 minutes.Stir in the garlic and cook just until fragrant, about 30 seconds.

  Brown the Chicken

  Add the chicken in a single layer and let it sit undisturbed to develop light browning.Stir and continue cooking until lightly browned on the outside, but not fully cooked.

  Toast the Rice

  Add the remaining tablespoon of butter. Once melted, stir in the rice.Cook for 1 to 2 minutes, stirring, until the grains are coated and lightly toasted.

  Season

  Add the Italian seasoning, salt, pepper, Worcestershire sauce, hot sauce, and red pepper flakes.Stir well to coat the rice and chicken evenly.

  Add Liquid and Broccoli

  Pour in the chicken stock. Add the broccoli and the ½ cup shredded cheese.Stir to combine, making sure the rice is evenly distributed in the liquid.

  Bring to a Simmer

  Place the skillet over medium heat and bring the mixture to a steady simmer.

  Bake

  Cover tightly with a lid or foil and transfer to the oven.Bake for 25 to 30 minutes, until the rice is tender and most of the liquid is absorbed.

  Finish with Cheese

  Remove the skillet from the oven and uncover.Sprinkle the remaining ½ cup cheese evenly over the top.

  Broil

  Place under the broiler for 1 to 2 minutes, watching closely, until the cheese is melted and lightly golden.

  Rest

  Let the casserole rest for 10 minutes before serving so the rice can finish setting.

Notes

• Cut the broccoli into small pieces so it cooks evenly with the rice.

  Add the broccoli raw so it cooks through in the oven and keeps its texture.

  Toasting the rice in butter adds flavor and helps keep the grains from becoming mushy.

  Taste the liquid before baking, it should be well seasoned since the rice will absorb and mellow the flavors.

  A mix of cheeses like cheddar and mozzarella works best.