Ingredients
- 1 1/2 tablespoon olive oil, divided
- 1 pound boneless, skinless chicken thighs
- 2 cups broccoli, cut into small florets
- 1 cup leeks, sliced
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup cheddar cheese, grated and packed
- 4 ounces cream cheese (1/2 a brick)
- 6 tablespoon heavy whipping cream
- 2 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
Instructions
- Pre heat your oven to 375 degrees.
- Heat 1 tablespoon of oil in a large, oven-safe skillet on high heat.
- Sear the chicken thighs until golden brown on each side, about 3 minutes per side. Once seared, turn to medium heat, cover and cook until the chicken is done and an instant-read thermometer reads 165 degrees F, about 7-9 minutes.
- While the chicken cooks, place a steamer basket over a pot of water and bring to a boil. Once boiling, add in the broccoli, cover and cook until the broccoli is bright green and tender, about 2-4 mins. Drain and set aside.
- Transfer the chicken to a cutting board and wipe out the pan. Heat the remaining 1 tablespoon of olive oil on medium heat and cook the leeks and the paprika until just softened, about 2-3 minutes.
- Turn to medium low and add in 1/4 cup of then Parmesan cheese, the cheddar cheese, cream cheese, whipping cream, mayo, mustard, and salt. Whisk until smooth and creamy. Once done, remove from heat.
- Cut the chicken into small cubes and add it, along with the broccoli, into the pot, stirring to coat.
- Sprinkle the remaining Parmesan over the casserole and bake until bubbly, about 15 minutes. Then, turn your oven to high broil and broil until golden, about 2-3 minutes.
- Devour!
