Ingredients

The following ingredients have 4 Servings
  • 6 boneless skinless chicken thighs (18.87 oz / 535g)
  • 12 oz broccoli (340g)
  • 1 tbsp olive oil
  • 2 tbsp dry sherry (DO NOT USE COOKING SHERRY! )
  • 2 tbsp water
  • 8 oz Philadelphia cream cheese (226g (I used full fat Philadelphia cheese))
  • 1 tsp dijon mustard
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 1/4 cup sharp cheddar cheese (grated)
  • 1/4 cup parmesan cheese (grated)

Instruction

  • Preheat oven to 325F
  • Cut the chicken thighs into pieces and then season with salt and pepper and set aside for ten minutes.
  • Steam broccoli for 5 minutes, or until just tender, then place in casserole dish.
  • In a large cast iron skillet heat olive oil then fry the chicken until browned on both sides for about 4 -5 minutes per side (depending on the thickness) and remove from skillet and place into casserole dish.
  • Add 2 tbsp water and dry sherry (DO NOT USE COOKING SHERRY!) to the skillet you just cooked the chicken in and deglaze the bottom of the pan, then simmer to reduce the liquid amount by half - do not skip this step!
  • Add cubed cream cheese, mustard, pepper, and onion powder to the skillet, and cook until the cream cheese is softened.
  • Pour cheese sauce over chicken and broccoli and top with grated sharp cheddar and Parmesan.
  • Bake for 20 minutes, and then broil briefly to brown the top if desired.