Ingredients
4
bone-in skin-on chicken thighs (about 1 1/2 lb total)
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
to 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1
tablespoon olive oil
1
package (8 oz) baby bella mushrooms, sliced
2
teaspoons chopped garlic
1
package (12 oz) fresh green beans (in steam bag)
4
oz cream cheese, cubed (from 8-oz package)
1/4
teaspoon crushed red pepper flakes
Chopped fresh chives, if desired
Preparation
Season chicken with thyme, salt and pepper. Place chicken skin side down in 12-inch nonstick skillet over medium-high heat. Cook without moving 8 to 10 minutes, until skin is deep golden brown. Turn chicken over; reduce heat to medium, and cook 10 to 12 minutes or until deep golden brown. Remove chicken from skillet, and discard drippings.
Add 1 1/2 cups of the broth to skillet; return chicken to skillet. Heat broth to simmering, and continue cooking over medium heat 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove skillet from heat, and transfer chicken to plate; cover and keep warm. Pour juices into 1-cup measuring cup. Add enough chicken broth to make 3/4 cup; set aside.
Return skillet to medium heat; heat olive oil, and add mushrooms to skillet. Cook 3 to 5 minutes, stirring frequently, until mushrooms are tender and browned. Add garlic; cook about 30 seconds or until fragrant.
Meanwhile, cook green beans in microwave as directed on bag for minimum cook time; set aside.
Add reserved 3/4 cup chicken broth mixture, the cream cheese and pepper flakes. Heat to simmering; cook over medium heat 4 to 6 minutes, stirring frequently, until cheese is melted and sauce is starting to thicken. Stir in green beans, stirring to coat in sauce. Return chicken to skillet to serve.
Serve chicken with pan sauce and green bean mixture. Garnish with chives.
