Comfort food comes in so many different forms and this Charred Brussels Sprout and Creamy Chicken Skillet falls into this category — warm and comforting with just a hint of creaminess.
Skillet dinners during the week are mandatory in my opinion because they make mealtime so much easier. Brussels sprouts are king right now, as they are starting to fill farmer’s bins almost everywhere. Charring brussels sprouts makes them even more appealing — it gives them a smokiness that really perks them up. I started by adding them to a skillet over high heat to brown at first, then a slight char on the edges before adding any seasoning. Cherry tomatoes were tossed into the mix for some tangy flair and to create a light sauce.
I used a rotisserie chicken because it cuts down on time and it’s so easy to shred quickly. A little parmesan and a splash of cream complete this dish, giving it superb texture and rustic taste.
Ingredients
2 cups Brussels sprouts, sliced in quarters
1 small yellow onion, sliced
1 teaspoon minced garlic
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, whole
1 cup chicken broth
2 cups cooked shredded chicken
1/3 cup shredded parmesan cheese, divided
1/4 cup heavy cream
olive oil for cooking
(Serves 4)
To Prepare:
- In a 12-inch skillet over high heat, add 1 tablespoon olive oil. Add Brussels sprouts and onions, stir.
- Cook for 3 minutes, then add garlic, thyme, salt and pepper, stir. Add tomatoes and chicken broth, stir.
- Place lid over top of pan and reduce heat to medium. Cook for 5 minutes, or until Brussels are al dente or almost fork tender.
- Add chicken and stir. Continue to cook for 3 minutes, then add 2 tablespoons of Parmesan cheese and cream, stir.
- Remove from heat and top with remaining Parmesan. Serve family-style straight out of skillet. Enjoy!
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