Trim and pat dry the chicken breasts, then season with 1 teaspoon salt and 1 teaspoon ground black pepper. If time allows, marinate briefly in the fridge while you chop the onion and broccoli.

Rinse the rice under cold water until the water runs clear, then measure 3 1/2 cups water and set aside.

Preheat the oven to 375°F and heat 3-4 teaspoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4 to 5 minutes per side until golden and nearly cooked through. Remove and set aside.

In the same skillet, add the diced onion and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.

Reduce heat to medium, add the butter, stir in the flour, and cook for 1 to 2 minutes to form a roux.

Gradually whisk in the chicken broth to avoid lumps, then add the curry powder and milk. Simmer until slightly thickened, about 3 to 5 minutes.

Stir in the shredded cheese and parsley. Season with remaining salt to taste.

Combine the cooked rice, broccoli florets, sliced chicken, and the creamy curry sauce in a large casserole dish. Sprinkle the panko over the top and bake for 20 to 25 minutes until bubbly and golden brown.

Let the casserole rest for 10 minutes after baking before serving.