1 tablespoon extra virgin olive oil

Kosher salt and black pepper, to taste

1 yellow onion, chopped

3 carrots, chopped

1 pound boneless chicken breasts, cut into cubes

2 tablespoons salted butter

1 1/2 cups basmati or jasmine rice

1/2 cup dry orzo pasta (use gluten-free, if needed)

2 tablespoons fresh thyme leaves, plus more for topping

3 1/2 cups low sodium chicken broth

3 cups broccoli florets, roughly chopped

2 bay leaves

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper, more or less to taste

Zest of 1/2 a lemon

1/2 cup whole milk or canned coconut milk

1 1/2 cups shredded sharp cheddar cheese

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Preheat the oven to 425°F (220°C).
Heat olive oil in a large pot over medium heat. Add onion and carrot, cooking until fragrant, about 5 minutes. Add chicken, season with salt and pepper, and cook until seared, 2-3 minutes.
Add butter, rice, orzo, and thyme. Cook 2-3 minutes until lightly toasted. Pour in the broth and bring to a boil over high heat.
Add broccoli, bay leaves, garlic powder, cayenne, salt, and pepper. Cover and reduce heat to low. Cook 20-25 minutes until rice is mostly cooked.
Stir in lemon zest, milk, and 1/2 cup cheddar cheese. If using, transfer to a casserole dish.
Top with remaining cheese and bake uncovered for 15-20 minutes until melted and slightly golden.
Serve warm with extra thyme and fresh basil if desired.

To make ahead, prepare through step 3, let cool, and refrigerate for up to 2 days. Bake as directed when ready.
To freeze, prep through step 3, let cool, then cover and freeze for up to 3 months. Thaw before baking.
Use gluten-free orzo to make this dish gluten-free.
Omit chicken for a vegetarian option.