Cheesy Portobello Chicken Cutlets with Broccoli

Cheesy Portobello Chicken Cutlets with Broccoli

from eatingwell.com
Dinner
30 min
4 servings
376 kcal / serving

A savory mushroom mixture sits atop these healthy chicken cutlets before a layer of Gruyère gets added, creating a cheesy, delicious main dish.

Ingredients

  • 2 tablespoonsextra-virgin olive oil, divided
  • 4chicken cutlets (about 1 pound)
  • ½ teaspoonsalt, divided
  • ½ teaspoonground pepper, divided
  • 1 largehead broccoli, cut into 2- to 3-inch spears
  • ¼ cupwater
  • 1 cupsliced onion
  • 1 largeportobello mushroom cap, stem and gills removed, sliced
  • 2 tablespoonsbalsamic vinegar
  • 2 tablespoonsworcestershire sauce
  • 1 teaspoondijon mustard
  • 2 tablespoonschopped fresh thyme, plus more for garnish
  • 4 ouncessliced gruyère cheese
  • chopped fresh parsley for garnish

Directions

  1. 1

    Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Season chicken with 1/4 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.

  2. 2

    Reduce heat to medium. Add 2 teaspoons 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.

  3. 3

    Add 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 1/4 teaspoon each salt and pepper and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.

  4. 4

    Meanwhile, position rack in upper third of oven; preheat broiler to high.

  5. 5

    Return 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.