Let stand at room temperature for 15 minutes.
Preheat oven to 350F.
Remove chicken from marinade; reserve marinade.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
Heat 1 tablespoon oil in a large high-sided oven-safe skillet over medium-high heat.
Add the chicken; cook until browned on both sides, about 2 minutes per side.
Transfer to a plate.
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
Add the remaining 1 tablespoon oil to the drippings in the pan; reduce heat to medium.
Add shallot; cook, stirring occasionally, until translucent, about 2 minutes.
Add rice; cook, stirring constantly, until lightly toasted, about 1 minute.
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
Add broth and milk, stirring to combine.
Stir in the chicken and the reserved marinade.
Cover, transfer to the oven and bake until the liquid is mostly absorbed, about 45 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
Remove the skillet from the oven.
Sprinkle evenly with broccoli florets.
Bake, covered, until the rice and broccoli are tender, about 10 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
Garnish with lemon zest and thyme leaves, if desired.
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
