Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Adding nutty Gruyère atop the chicken at the very end and popping it under the broiler takes this dish from delicious to heavenly. If you can't find Gruyère, Jarlsberg or Emmentaler cheese makes a good substitute.

EatingWell Magazine, December 2021

Gallery

Credit: Jacob Fox

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper and add to the pan. Cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.

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  • Reduce heat to medium. Add 2 teaspoons oil and broccoli to the pan. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover and cook until tender, about 5 minutes more. Transfer to the plate with the chicken.

  • Add the remaining 1 teaspoon oil, onion and mushroom to the pan. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Stir in vinegar, Worcestershire, mustard, thyme, the remaining 1/4 teaspoon each salt and pepper and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.

  • Meanwhile, position rack in upper third of oven; preheat broiler to high.

  • Return the chicken to the pan and spoon the mushroom mixture on top. Arrange the broccoli around the chicken. Top with cheese. Broil until the cheese is golden brown, 1 to 2 minutes. Serve topped with parsley and/or more thyme, if desired.

Nutrition Facts

3 oz. chicken & 3/4 cup vegetables
376 calories; fat 19g; cholesterol 114mg; sodium 737mg; carbohydrates 12g; dietary fiber 3g; protein 37g; sugars 6g; niacin equivalents 12mg; saturated fat 7g; vitamin a iu 717IU; vitamin b6 1mg; potassium 819mg.
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