Cheddar and broccoli chicken thighs
Some call themselves cookie monsters, but I'm a full-blown cheese monster. Honestly, give me a hunk of cheddar over a sweet or salty snack any day. But sometimes you need an excuse to eat more cheese and in walks this dinner idea.
This is a play on your childhood favorite, broccoli cheddar soup, but now it's ready for the adult table. And what's more fun than taking your favorite soup + turning it into dinner?
Ok, a lot. But you'll seriously love this. It's cheesy with a hint of heat from the jalapeños, and the broccoli gets roasted with crispy edges. I'd serve it on rice + call it dinner.
Full recipe is below, so cheese monsters go get it!
Cheddar and broccoli chicken thighs
8 boneless chicken thighs
2 jalapeños, seeded and sliced in strips
1.5 cups shredded cheddar cheese
3 cloves garlic, crushed
1 teaspoon Italian seasoning
Sprinkle of cayenne pepper
1 head of broccoli, cut into florets
Pre-heat oven to 350 degrees Fahrenheit.
Reserve 1/2 cup of cheddar cheese on the side. Stuff each chicken thigh with a few slices of jalapeño and split the garlic and cup of cheddar cheese between all the chicken thighs. Use a toothpick to keep them together. Arrange the thighs in a baking pan with olive oil coating the bottom.
Top the chicken thighs with the Italian seasoning and cayenne pepper. Toss the broccoli on top.
Bake the chicken and broccoli for 35 minutes. Distribute the 1/2 cup of cheese amongst the chicken thighs on top and bake for another 5 minutes until it’s melted.