Braised Chicken with Mushrooms and Broccoli
Chicken thighs braised in a delicious creamy mushroom sauce with leeks and broccoli. This recipe comes together in one pan, no baking needed!
Servings: 4 sevens
Equipment
- Skillet
Ingredients
- 4 chicken thighs
- 2 tbsp olive oil
- sea salt and ground pepper, to taste
- 2 cups mushrooms (crimini, portabella or shiitake) sliced
- 1 medium leek, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour* (see recipe notes)
- fresh thyme
- 2 cups chicken broth
- Broccoli florets or broccolini
Instructions
- Rinse and pat dry chicken thighs. Season with sea salt and pepper, to taste. Set aside
- Heat oil in large skillet. Add seasoned chicken thighs skin side down and cook for 6-8 minutes on each side. Transfer chicken to a plate
- To the same skillet add in leeks, garlic and mushrooms and sauté until softened (about 5 mins). Season with thyme and/ or any other additional seasoning you may like (tarragon, oregano, etc.)
- Whisk in flour until well incorporated (1 min).
- Stir in chicken broth. Return the chicken to the skillet and turn heat down to a simmer (low). Cover and cook until chicken registers 165F degrees (about 10 mins).
- Add broccoli florets or broccolini. If you like your broccoli only slightly cooked, add in after chicken is done, cover and let it sit for 5 mins to soften. Alternatively if you prefer your broccoli softer, add in about 5 minutes before the chicken is done.
Notes
*substitue all-purpose flour for gluten-free flour = GF compliant or any non-grain based flour (almond flour, coconut flour, tapioca flour, cassava flour) for Whole30 and Keto.