Cheechako Chicken
Discover comfort food perfection with this Cheechako Chicken recipe, a one-pan wonder that pairs crispy, golden-brown chicken thighs with a rich, creamy sauce loaded with tender baby carrots, earthy mushrooms, and vibrant peas. Infused with the fragrant blend of fresh thyme and rosemary, this dish offers a symphony of flavors in every bite. The combination of searing, sautéing, and slow simmering ensures juicy chicken and deeply layered tastes, all ready in just over an hour. Perfect for a hearty family dinner, Cheechako Chicken is best served over rice, mashed potatoes, or egg noodles to soak up the luscious sauce. Elevate your dinner table with this comforting classic that’s as satisfying as it is simple to make!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1.5 cups baby carrots
- 1 cup button mushrooms (sliced)
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary (chopped)
- 0.75 cup frozen peas
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
Add unsalted butter to the same skillet and let it melt. Sauté the diced onion for 2-3 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the baby carrots and sliced mushrooms. Sauté for 5-7 minutes until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the heavy cream, fresh thyme, and rosemary to the skillet. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce heat to medium-low.
Cover the skillet with a lid and simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked through (internal temperature should reach 165°F).
In the last 5 minutes of cooking, stir in the frozen peas.
Adjust seasoning with additional salt and pepper, if needed.
Serve hot over rice, mashed potatoes, or egg noodles for a comforting meal.
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 29.2 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3653 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
