Cheesy Portobello Chicken Cutlets with Broccoli
February 6, 2022
This Cheesy Portobello Chicken Cutlets with Broccoli is all done in one pan. It's topped with Gruyère and finished in the oven. You can also substitute Jarlsberg or Emmentaler cheese. The portobello mushrooms have a firm texture add an earthy flavor to the dish.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil, divided
4 chicken cutlets (about 1 pound)
½ teaspoon ground pepper, divided
1 large head broccoli, cut into 2- to 3-inch spears
1 large portobello mushroom cap, stem and gills removed, sliced
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons fresh thyme, chopped, plus more for garnish
Directions
1Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken with ¼ teaspoon each salt and pepper and add to the pan. Cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.
2Reduce heat to medium. Add 2 teaspoons of oil and broccoli to the pan. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover, and cook until tender, about 5 minutes more. Transfer to the plate with the chicken.
3Add the remaining 1 teaspoon oil, onion and mushroom to the pan. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Stir in vinegar, Worcestershire, mustard, thyme, the remaining ¼ teaspoon of each salt and pepper, and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.
4Meanwhile, position rack in the upper third of oven; preheat broiler to high.
5Return the chicken to the pan and spoon the mushroom mixture on top. Arrange the broccoli around the chicken. Top with cheese. Broil until the cheese is golden brown, 1 to 2 minutes. Serve topped with parsley and/or more thyme, if desired.
Recipe from EatingWell Magazine, December 2021.
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