One-Pan Creamy Parmesan Chicken and Vegetables

1. Pat chicken thighs dry with paper towels and season with Italian seasoning. Season with salt and pepper.

2. Combine 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large, non-stick skillet or wok over medium-high heat.

3. When oil is hot and butter is bubbling, add chicken thighs and cook until browned, 5 to 7 minutes. Turn chicken, reduce heat to medium-low, cover, and cook until juices no longer run pink, about 5 minutes more.  An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C).

4. Remove chicken from the skillet, place on a serving platter, and keep warm.

5. To the same pan, over medium high heat, add remaining olive oil and butter, and allow butter to melt. Stir in onions and red pepper flakes and cook 1 to 2 minutes, then add mushrooms and bell peppers. Cook an additional 2 minutes, stirring frequently.

6. Add broccoli florets, zucchini, and carrots. Cook, stirring, 1 to 2 minutes.

7. Add asparagus, tomatoes, and garlic; cook until garlic is fragrant, about a minute.

8. Pour in chicken broth and allow to come to a boil. Reduce heat to a simmer and stir in peas. When broth is lightly bubbling, add cream slowly, stirring, and stir in Parmesan cheese.

9. To serve place 2 chicken thighs on each plate and top with vegetables and Parmesan cream. Garnish with fresh flat-leaf parsley. Serve warm.

Cook's Note:

The goal of the recipe is to keep the vegetables colorful and crisp-tender. If you prefer softer vegetables, cook them in the chicken broth until they reach your preferred texture, and then add the peas, cream, and Parmesan.