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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 674 calories
  • 40 min
  • 4 servings

Ingredients

  • 8 fl oz chicken or vegetable broth
  • 2 lb chicken thighs, boneless skinless
  • 1 small pkg fresh thyme
  • 4 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • ⅔ (8 oz) block mozzarella cheese
  • 2 oz Parmesan cheese
  • 1 lb white mushrooms
  • 2 medium yellow onions
  • black pepper
  • butter, unsalted
  • salt
  • Worcestershire sauce

Instructions

  1. Preheat a large ovenproof skillet over medium heat.
  2. While the skillet heats up, pat the chicken thighs dry with paper towels. Season with salt and pepper on both sides.
    • 2 lb chicken thighs, boneless skinless
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Once the skillet is hot, add butter and swirl to coat the bottom. Add chicken to the skillet and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet with drippings.)
    • 2 tbsp butter, unsalted
  4. Meanwhile, wash and dry the fresh produce.
    • 1 lb white mushrooms
    • 1 small pkg fresh thyme
    • 1 small bunch Italian (flat-leaf) parsley
  5. Peel, halve, and thinly slice onions into half-moons.
    • 2 medium yellow onions
  6. Return skillet to medium heat. Add more butter and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until soft and caramelized, 15-20 minutes.
    • ¼ cup butter, unsalted
    • ½ tsp salt
  7. While the onions cook, peel and mince garlic; place in a medium bowl.
    • 4 cloves garlic
  8. Thinly slice mushrooms and add to the bowl with the garlic.
  9. Slide thyme leaves off the stems; discard the stems and add leaves to the bowl.
  10. Shave parsley leaves off the stems; discard stems and mince the leaves.
  11. When the onions are done, add garlic, mushrooms, thyme, half of the parsley (reserving the rest for garnish), broth, and Worcestershire to the skillet; stir to combine. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until liquid is reduced by half, 4-5 minutes.
    • 8 fl oz (1 cup) chicken or vegetable broth
    • 1 tsp Worcestershire sauce
  12. Meanwhile, thinly slice mozzarella. Finely grate Parmesan.
    • ⅔ (8 oz) block mozzarella cheese
    • 2 oz Parmesan cheese
  13. Preheat oven to broil on high and position rack in the upper third of the oven.
  14. When the veggies are done, nestle chicken into the mushrooms; top chicken with mozzarella and Parmesan. Place skillet in the oven and broil until cheese is melted and bubbly, 3-4 minutes. Remove from oven.
  15. To serve, divide veggies and chicken between bowls or plates. Top with reserved parsley and enjoy!

Nutrition per Serving

Calories
674
Fat
40g
Net Carbs
11g
Protein
65g

Cookware

  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs