One-Skillet Mozzarella Chicken Thighs

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Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

 

Ingredients:


3 T. extra virgin olive oil, divided
2 lbs. boneless, skinless chicken thighs
1½ T. Italian seasoning, divided
Sea salt and black pepper, to taste
3 T. unsalted butter
¼ c. chicken broth, preferably organic
½ c. multi-colored cherry tomatoes, quartered*
8 oz. fresh Mozzarella cheese, sliced
½ t. red pepper flakes

Optional garnish:
Sprigs fresh basil

*Multi-color tomatoes suggested for visual appeal. Can substitute fresh tomatoes of choice.  

 

Directions:

  1. Preheat oven to 425°F.

  2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.

  3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet.  

  4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.  

  5. Transfer skillet into pre-heated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.

To serve, top chicken with some pan sauce and fresh basil sprigs, if desired. Serve immediately with loaded cauliflower au gratin for a complete LCHF meal or your choice of sides. Enjoy!

Loaded Cauliflower Au Gratin

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Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6

Ingredients:

4 c. cauliflower florets, chopped into bite-sized pieces

6 oz. cream cheese, cut into chunks
¼ c. heavy cream

3 T. unsalted butter, softened

¼ t. garlic powder
½ t. dried dill
Sea salt and black pepper, to taste
1½ c. Italian cheese blend, shredded
4 strips bacon, cooked and crumbled
1 T. fresh chives, chopped

Directions:

  1. Place top oven rack in the center position and preheat oven to 400°F.

  2. Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes. Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.

  3. Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder, and dried dill. Season with salt and black pepper, to taste, and toss to combine.

  4. Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon. Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.

  5. Remove from oven and serve immediately topped with fresh chives. Enjoy!