Baked Cheddar Chicken Thighs with Mushrooms, Bell Peppers & Broccoli

Directions

1. 1. Preheat the oven to 425°F.
2. 2. In a medium bowl, combine the spices and mix well.
3. 3. Heat an ovenproof skillet over medium heat.
4. 4. Pat the chicken dry, place on a plate, and coat with half of the spice mix.
5. 5. Add butter to the skillet and sear the chicken about 3–4 minutes per side, until golden and nearly cooked through; set aside loosely covered.
6. 6. While the chicken cooks, wash and dry the produce; remove mushroom stems and scrape out the gills, then medium dice the mushrooms; seed and medium dice the red bell peppers; separate broccoli into florets and cut stems into pieces.
7. 7. In the same bowl with the remaining spice, toss the chopped mushrooms, peppers, and broccoli to coat.
8. 8. Return the skillet to the stove, add a little more butter, and cook the veggies with the remaining spice until they soften, about 5–7 minutes.
9. 9. Cut the cream cheese into small pieces and coarsely grate the cheddar.
10. 10. When the veggies are soft, stir the cream cheese into the skillet until melted and blended, then nestle the chicken back into the mix and top with the cheddar.
11. 11. Transfer the skillet to the oven and bake until the cheese melts and the chicken is cooked through, about 7–8 minutes.
12. 12. Serve the cheesy chicken and veggies on plates or bowls.