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!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Step 3

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.

Step 4

Add unsalted butter to the same skillet and let it melt. Sauté the diced onion for 2-3 minutes until softened.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the baby carrots and sliced mushrooms. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 7

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 8

Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.

Step 9

Add the heavy cream, fresh thyme, and rosemary to the skillet. Stir to combine.

Step 10

Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce heat to medium-low.

Step 11

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).

Step 12

In the last 5 minutes of cooking, stir in the frozen peas.

Step 13

Adjust seasoning with additional salt and pepper, if needed.

Step 14

Serve hot over rice, mashed potatoes, or egg noodles for a comforting meal.

Nutrition Facts

Serving size	(2108.2g)

Amount per serving	% Daily Value*
Calories	3183.2

Total Fat 239.6g	0%
Saturated Fat 83.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 915.8mg	0%
Sodium 4468.0mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 18.1g	0%
Total Sugars 29.2g
Protein 182.9g	0%

Vitamin D 8IU	0%
Calcium 319.8mg	0%
Iron 13.9mg	0%
Potassium 3652.8mg	0%

*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.

Source of Calories

Fat: 67.3%

Protein: 22.8%

Carbs: 9.8%