Tender chicken thighs, broccoli, and fresh Serrano peppers in a rich Parmesan cream sauce, finished beneath a golden layer of melted mozzarella.
Salt, Ink & Soul | Food. Memory. Meaning.
Sometimes a good meal begins with a recipe. Other times, it starts with whatever’s in the refrigerator and a little imagination.
This one started with chicken thighs, broccoli, a few peppers, and some cheese. Nothing particularly complicated.
The Serranos add a little heat, the Parmesan adds depth, and the cream cheese brings it all together. A layer of melted mozzarella finishes the job.
It’s the kind of meal I enjoy making. One dish, plenty of flavor, and enough leftovers to make tomorrow’s dinner a little easier.
Because good cooking doesn’t always require something elaborate. Sometimes it just requires making something worthwhile with what you’ve got.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: Approximately 1 hour
- Servings: 4–6
- Oven Temperature: 375°F
- Baking Dish: 9 × 13 inches
Ingredients
Chicken and Vegetables
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 fresh Serrano peppers, finely chopped
- 2 cloves garlic, minced
- 1 bag (12 ounces) frozen broccoli florets, thawed and thoroughly drained
Creamy Parmesan Sauce
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese, grated or finely chopped
- 1½ cups shredded low-moisture mozzarella, for topping
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Instructions
1. Prepare the Ingredients
Preheat the oven to 375°F and lightly grease a 9 × 13-inch baking dish.
Thaw and thoroughly drain the broccoli, chopping larger florets into bite-sized pieces. Dice the onion, bell pepper, and Serranos. Remove the Serrano seeds and membranes for less heat.
Combine all the dry seasonings in a small bowl.
2. Brown the Chicken
Season the chicken with approximately two-thirds of the seasoning blend.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 5–7 minutes, stirring occasionally. Finish cooking in the oven.
Remove the chicken and set aside.
3. Sauté the Vegetables
In the same skillet, cook the onion, bell pepper, and Serranos over medium heat for approximately 5–6 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
4. Make the Cream Sauce
Reduce the heat to low.
Add the softened cream cheese and gradually stir in the heavy cream until smooth.
Stir in the Parmesan and remaining seasoning blend. Stir gently until the cheese is fully incorporated.
Avoid boiling the sauce. If it becomes too thick, add a tablespoon or two of cream.
5. Assemble the Casserole
Return the chicken and its juices to the skillet. Add the drained broccoli and gently fold everything into the cream sauce.
Transfer to the prepared baking dish and spread evenly.
Top with shredded mozzarella.
6. Bake
Bake uncovered at 375°F for 20–25 minutes, until the cheese is melted, the edges are bubbling, and the chicken reaches an internal temperature of 165°F.
For a golden topping, broil for the final 1–2 minutes, watching carefully.
Allow the casserole to rest for 5–10 minutes before serving.
Notes from the Kitchen
Adjusting the Heat: Two Serrano peppers provide noticeable warmth, although their heat can vary. Use one for a milder casserole or three if you enjoy more spice.
Frozen Broccoli: Thaw and drain thoroughly before adding it. Excess moisture can thin the cream sauce.
The Parmesan: Adding Parmesan directly to the cream sauce gives it a deeper, slightly nutty flavor. Grated Parmesan melts more easily than larger shavings.
The Mozzarella: Low-moisture mozzarella produces a creamy topping that browns nicely without releasing too much liquid.
Leftovers: Refrigerate in an airtight container for up to 3–4 days. Reheat gently until thoroughly heated to 165°F.
From the Salt, Ink & Soul Kitchen
I have always believed that good Food doesn’t need to be complicated.
A few ingredients, a little patience, and the willingness to try something different can turn an ordinary dinner into something worth remembering.
And when there’s enough left over for another day, well, that’s just good planning.
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