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Chicken Thighs with Creamy Mushroom and Broccoli Rice
"Chicken thighs with a creamy mushroom and broccoli rice. This recipe is done in one pan. I have used chicken thighs with skin on and bone in ( as they give more flavour) but you can use debone thighs without skin on as well. First it is really important to pat dry the chicken. Once the pan is hot, place the chicken skin side down and wait! Don’t try to move the piece of chicken in the pan, for when the chicken skin is crispy and brown it will release itself from the pan. That is how you know its time to turn it to the other side! Than simply follow the rest of the recipe."
Preparation Time5 min
Cooking Time1 hr
- 6 chicken thighs (skin on, bone in)
- 2 tablespoons olive oil
- 3 cloves of garlic (minced)
- 1 small onion (diced)
- 2 cups broccoli fleurets
- 1 can condensed cream of mushroom soup
- 3 cups chicken broth
- 1 cup basmati rice
- Salt and pepper to taste
- Freshly chopped parsley to garnish
Pat dry the chicken thighs with paper towels.
Generously salt and pepper the chicken thighs on both sides.
In a pan, heat up 2 tbsp of olive oil.
Brown the chicken thighs (skin side down) for about 5 minutes (You will know when they are ready to turn when they no longer stick to the bottom of the pan).
Now turn and brown the other side for about 5 minutes.
Reserve on a plate.
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