Pan-cooked chicken with sides of quinoa and broccoli make for a perfectly serviceable, if ho-hum, dinner on a busy weeknight. But take those same basic ingredients, marry them in a creamy, rosemary-infused parmesan sauce and bake them into one big, comforting casserole, and you have a dish that really revs some excitement. That’s what’s happening with this recipe, which is an even bigger win because it all happens in a single frying pan.
You start by browning the chicken – in batches, so it gets nice, golden colour in spots (I prefer chicken thigh here because it retains its moist, tender texture once baked, but chicken breast works fine too, if you don’t mind it being a bit drier).
