Creamy Chicken and Shells with Baby Broccoli
Serves: 4 servings
  • 1 tablespoon canola oil
  • 3 pounds bone-in skin-on chicken thighs
  • 2½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 bunches baby broccoli, trimmed and chopped
  • 2 tablespoons water
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, smashed
  • 1 cup heavy whipping cream
  • 1 cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 (12-ounce) box orecchiette pasta, cooked according to package directions
  1. Preheat oven to 425°.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Season both sides of chicken with 2 teaspoons salt and ½ teaspoon pepper. Place chicken, skin side down, in skillet. Cook until golden brown, about 5 minutes. Turn chicken.
  3. Bake until a meat thermometer registers 160°, about 20 minutes. Remove chicken from skillet; set aside.
  4. In a large microwave-safe bowl, place broccoli and 2 tablespoons water. Cover bowl tightly with plastic wrap. Microwave on high for 2 minutes; drain.
  5. Place same skillet over medium heat. Whisk in flour; cook for 1 minute. Whisk in mustard and garlic. Gradually stir in cream and broth. Cook, stirring frequently, until mixture has thickened, about 5 minutes. Season with remaining . teaspoon salt and remaining . teaspoon pepper. Stir in cheese until melted. Remove from heat. Stir in cooked pasta. Add cooked chicken and broccoli to skillet, stirring to coat. Serve immediately.
Recipe by Southern Cast Iron at