• Leigh

One Pot Swiss Chicken Thighs


So, you have to eat dinner, even though you don't have a lot of time to cook during the week. One easy, good solution is a one-pot meal, in this case, Swiss Chicken Thighs. The chicken cooks up moist and and gets extra flavor from a sauce that includes plenty of thyme, Dijon mustard, and sour cream. Ribbon noodles cook along with the chicken, meaning you have only one pot to wash. Just before you serve the chicken, you scatter on some shredded Swiss or Gruyere cheese, which adds a sweet, nutty flavor and additional creaminess to the dish. While the chicken and noodles simmer away, you'll have time to throw together a simple salad. The whole dinner process probably will take you less time than waiting in line for takeout food. Plus, the Swiss Chicken Thighs, besides being far more economical than takeout, taste good enough for company. The recipe serves two people, but you can certainly double or triple it, if you'd like.

Swiss Chicken Thighs -- Serves 2

1 teaspoon of olive oil

2 large boneless, skinless chicken thighs

2 tablespoons of flour

1 1/2 cups of reduced sodium chicken broth

1 cup of water

1 teaspoon of dried thyme

1/2 teaspoon of dried oregano

2 tablespoons of grainy Dijon mustard

1/4 teaspoon of lemon pepper

2 cups of ribbon noodles (or other long pasta, like fettuccine)

1/2 cup of light sour cream

1 cup of shredded Swiss or Gruyere cheese

1-2 tablespoons of chopped green onion, optional

Heat a large non-stick skillet or chef's pan over medium high heat and add the olive oil. Swirl the oil to distribute it, then add the chicken thighs. Brown the thighs for about 5 minutes, then flip the thighs, sprinkle them with the flour, and let the other side brown for about 5 minutes. While the chicken is cooking, combine the broth, thyme, oregano, mustard, and lemon pepper. Flip the thighs again (floured side down) and add the broth mixture. Add 1 cup of water to the skillet. Bring the contents of the skillet to a boil and add the noodles. Partially cover the skillet, reduce the heat, and let the the chicken and noodles cook until the noodles and chicken are done, 15-20 minutes, and the noodles have absorbed much of the liquid in the pan. Stir in the sour cream. Sprinkle the Swiss cheese on top of the chicken and the noodles. Let the cheese melt for a few minutes. Sprinkle on the green onions, if you'd like, and then serve the chicken and noodles with the sauce.

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