Chicken Thighs With Rice Mushrooms And Broccoli Recipes

CREAMY BROCCOLI AND MUSHROOM CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
• Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
• Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.

CHICKEN THIGHS WITH RICE, MUSHROOMS, AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a large Dutch oven over medium-high heat.
• Season both sides of the chicken thighs well with garlic powder, sea salt, and freshly cracked pepper, to taste.
• Place skin side down into the HOT Dutch oven and cook undisturbed for 4-5 minutes or until the skin is golden brown, flip over and cook for 2 minutes.
• Remove the chicken thighs from the Dutch oven and place them on a plate with a loose tin foil tent.
• Add the butter to the now-empty Dutch oven over medium-high heat.
• Add the mushrooms and cook, for 2-3 minutes, or until golden.
• Add the shallots and cook, stirring often for 1 minute.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the rice to the pan and cook, stirring often, for 1-2 minutes.
• Add the chicken stock, water, broccoli; mix well and season with sea salt and freshly cracked pepper, to taste.
• Nestle the chicken thighs back into the Dutch oven skin side up.
• Place a lid on the Dutch oven and put it into the oven to bake for 20-25 minutes, or until the chicken is cooked through and the rice is done.
• Remove the lid and allow to cook for another 5 minutes to crisp up the skin.
• Remove from the oven and sprinkle with fresh chopped parsley on top. Serve and enjoy.

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS

Steps:

• Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
• Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
• Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
• Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.