Name: Baked Cheddar Chicken Thighs with Mushrooms, Bell Peppers & Broccoli
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; ¾ (227 g) block cheddar cheese; 1.36 kg chicken thighs, boneless skinless; ¾ (227 g) block cream cheese; 3 caps portobello mushrooms; 3 red bell peppers; black pepper; butter, unsalted; garlic powder; onion powder; rosemary, dried; salt; thyme, dried

Baked Cheddar Chicken Thighs with Mushrooms, Bell Peppers & BroccoliBaked Cheddar Chicken Thighs with Mushrooms, Bell Peppers & Broccoli — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 crowns broccoli

¾ (227 g) block cheddar cheese

1.36 kg chicken thighs, boneless skinless

¾ (227 g) block cream cheese

3 caps portobello mushrooms

3 red bell peppers

black pepper

butter, unsalted

garlic powder

onion powder

rosemary, dried

salt

thyme, dried

Instructions

Preheat oven to 220°C (425°F).

Place spices in a large bowl and stir to combine.

Preheat a large pot over medium heat.

While the pot heats up, pat chicken dry with paper towels and place on a plate. Sprinkle half of the spices over both sides to coat. (Reserve remaining spice mix for the veggies.)

Once the pot is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add the chicken and cook until golden brown and almost cooked through, 3-4 minutes per side. Remove to a clean plate and loosely cover with aluminum foil. (Reserve pot with cooking juices for later use.)

Meanwhile, wash and dry the fresh produce.

Remove mushroom stems and carefully scrape out the gills. Medium dice and add to the bowl with the remaining spice mix.

Trim, seed, and medium dice bell peppers; add to the bowl.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl.

Return pot to medium heat. Add more butter and swirl to coat the bottom; add veggies and remaining spice mix. Cook, stirring occasionally, until veggies soften, 7-8 minutes.

Meanwhile, cut cream cheese into small pieces. Coarsely grate cheddar.

When the veggies are soft, add cream cheese to the pot; cook, stirring frequently, until melted and combined.

Transfer veggie mixture to a large baking dish; nestle chicken into the veggies and top with cheddar. Place in the oven and bake until cheese is melted and chicken is cooked through, 8-10 minutes.

To serve, divide cheesy chicken and veggies between plates or bowls. Enjoy!

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