Baked Cheddar Chicken Thighs with Mushrooms, Bell Peppers & Broccoli

Step 1

Preheat oven to 425°F.

Step 2

Place spices in a medium bowl and stir to combine.

Step 3

Preheat a large ovenproof skillet over medium heat.

Step 4

While the skillet heats up, pat chicken dry with paper towels and place on a plate. Sprinkle half of the spices over both sides to coat. (Reserve remaining spice mix for the veggies.)

Step 5

Once the skillet is hot, add butter and swirl to coat the bottom. Add the chicken and cook until golden brown and almost cooked through, 3-4 minutes per side. Remove to a clean plate and loosely cover with aluminum foil. (Reserve skillet with cooking juices for later use.)

Step 6

Meanwhile, wash and dry the fresh produce.

Step 7

Remove mushroom stems and carefully scrape out the gills. Medium dice and add to the bowl with the remaining spice mix.

Step 8

Trim, seed, and medium dice bell peppers; add to the bowl.

Step 9

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl.

Step 10

Return skillet to medium heat. Add more butter and swirl to coat the bottom; add veggies and remaining spice mix. Cook, stirring occasionally, until veggies soften, 5-7 minutes.

Step 11

Meanwhile, cut cream cheese into small pieces. Coarsely grate cheddar.

Step 12

When the veggies are soft, add cream cheese to the skillet; cook, stirring frequently, until melted and combined.

Step 13

Nestle chicken into the veggies and top with cheddar. Place skillet in the oven and bake until cheese is melted and chicken is cooked through, 7-8 minutes.

Step 14

To serve, divide cheesy chicken and veggies between plates or bowls. Enjoy!