Instructions

• Preheat your oven to 375 because you’re gonna finish it off with that gooey cheese crust.
• Heat olive oil and butter in a big skillet over medium heat; this combo sets up your base flavors.
• Throw in that diced yellow onion and garlic, sautéing until they’re translucent and smelling amazing. For a similar flavor boost, check out our garlic butter beef bites recipe.
• Season the chicken tenderloins with salt, pepper, Herbs De Provence, and onion powder; make every bite count.
  2 pounds Chicken Tenderloins
• Cook the chicken in the skillet until it’s lightly browned on all sides, then set it aside to rest.
  2 pounds Chicken Tenderloins
• Toss the jasmine rice in the skillet and toast it for 2-3 minutes to bring out nuttiness.
  1.5 cups Jasmine Rice
• Add fresh thyme, then pour in enough chicken broth to cook the rice according to package instructions. Keep an eye on that broth depth inside.
  4 sprigs Fresh Thyme, enough cups Chicken Broth
• Once rice is halfway done, stir in frozen broccoli florets and let it finish cooking together.
  1 cup Frozen Broccoli Florets
• Transfer this rice and broccoli mix to a greased casserole dish and top with your browned chicken tenderloins.
  2 pounds Chicken Tenderloins
• Sprinkle shredded cheddar and mozzarella cheese over the top, covering every inch.
  1 cup Cheddar Cheese, 1 cup Mozzarella Cheese
• Bake in the preheated oven for 20-25 minutes till cheese melts into bubbly golden goodness.
• Take it out and let it rest for 5 minutes so everything settles; then you’re ready to dig in!