Chicken Thighs in Cheesy Broccoli Sauce
Submitted by Vinka
Browned chicken thighs simmered in a creamy broccoli cheese sauce with carrots, bell pepper, and garlic. Wok-cooked for one-pot ease and ready in an hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minBroccoli cheese soup isn’t just for eating with a spoon. Here it becomes a velvety braising sauce for chicken thighs.
The thighs get seared golden in a hot wok, then carrots, onion, bell pepper, and garlic get a quick stir-fry in the same pan.
Broccoli cheese soup whisked with chicken broth and half and half gets poured over everything, and then it all simmers covered until the chicken is fall-apart tender.
The sauce reduces into a thick, cheesy coat that clings to every piece.
Pro Tips
- Use bone-in thighs if you prefer; just add 10 to 15 minutes to the simmer time
- Brown the chicken well before adding the sauce; that golden crust builds flavor in the finished dish
- Serve over egg noodles or rice to soak up every drop of that cheesy sauce
Ingredients
Directions
In a wok, heat 2 tablespoons oil over medium-high heat until hot, swirling to coat sides of pan.
Add chicken and cook, turning, until browned all over, 5 to 7 minutes.
Remove chicken to a plate.
Pour off fat from wok.
In same wok, heat remaining 2 tablespoons oil over medium- high heat.
Add carrots, onion, bell pepper, and garlic and stir-fry until softened, 5 to 6 minutes.
Return chicken to wok.
In a medium bowl, whisk together soup, chicken broth, half-and -half, salt and pepper.
Pour over chicken and vegetables.
Bring to a boil.
Reduce heat to medium-low, cover, and cook until chicken is tender, 35 to 40 minutes.
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