Best Healthy Veggie Skinless Chicken Thighs
I am absolutely thrilled to introduce the Best Healthy Veggie Skinless Chicken Thighs, a truly remarkable dish that combines deliciousness and nutrition in one bite!
These succulent chicken thighs are prepared without the skin, making them an excellent choice for those seeking a healthier option.
This dish is a true masterpiece that will satisfy your taste buds and leave you wanting more.
My simple step-by-step recipe will guide you through the process of cooking these delicious chicken thighs quickly and easily.
The combination of carrots, green peas, and whole mushrooms, infused with the flavors of garlic and black pepper, creates a symphony of taste and aroma.
This mouthwatering treat is perfect for a family dinner, especially when served with creamy mashed potatoes.
The chicken thighs, seasoned with garlic and black pepper, turn out tender and succulent, while the champignons, carrots, and green peas enhance the irresistible charm of the dish.
The Best Healthy Veggie Skinless Chicken Thighs is a simple, satisfying, and speedy dinner option for the whole family.
With just boneless chicken thighs, vegetables, and mushrooms, you can make a pan full of tasty meat delicacy in no time.
The key to achieving delicious chicken thighs lies in the perfect blend of spices.
Well-seasoned chicken is the secret to achieving ultimate juiciness and flavor.
These juicy and flavorful chicken thighs with mushrooms and green peas are a delightful addition to any dinner table.
By lightly frying the vegetables in vegetable oil, we preserve their natural goodness and enhance their taste and juiciness.
The small champignons can be added whole to the frying pan, allowing them to absorb all the wonderful flavors and aromas of the spices, meat, and vegetables, like a sponge.
Once you try this magnificent dish, you’ll find yourself craving it again and again.
how to cook Best Healthy Veggie Skinless Chicken Thighs?
STEP 1
First, peel the onions and cut them into small cubes.
STEP 2
Next, wash the carrots, peel them, and cut off the stem. Then, cut the carrots lengthwise into four parts and slice them.
TIPS: Peeling carrots can be made simple with a vegetable peeler or a small sharp knife. Choose the method that works best for you.
STEP 3
In a small bowl, pour 1 tablespoon (9g) of flour, dried garlic, salt, and black pepper. Mix these ingredients together.
TIPS: Instead of using dried garlic, you can opt for a small clove of fresh garlic as a substitute. To prepare it, finely chop or use a garlic press to extract its flavor.
STEP 4
Take skinless and boneless chicken thighs and place them in a large bowl. Add the flour mixture to the chicken thighs and mix thoroughly.
STEP 5
Heat a frying pan over high heat and pour in a little vegetable oil. Place the prepared chicken thighs in the pan and fry them on both sides. Once cooked, transfer the chicken thighs to a plate and set them aside.
STEP 6
In the same pan, add the chopped onions and carrots. Fry them over medium heat for 4-5 minutes, stirring frequently.
STEP 7
Then, add the mushrooms to the pan and cook for another 2-3 minutes, stirring occasionally.
STEP 8
In a small bowl, mix the remaining flour with 2 tablespoons (30g) of water.
STEP 9
Pour the remaining water into the pan and add the chicken thighs.
STEP 10
Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for 15 minutes. Stir occasionally. After 15 minutes, remove the lid and continue cooking for another 15 minutes.
STEP 11
Pour the flour mixture into the pan and cook for an additional minute until the sauce thickens.
STEP 12
Finally, add slightly thawed green peas to the pan with the chicken thighs and let them simmer for 2 minutes.
TIPS: Instead of using frozen green peas, try using fresh ones for a burst of flavor. Just remember to increase the cooking time.
STEP 13
Serve Best Healthy Veggie Skinless Chicken Thighs alongside mashed potatoes. Enjoy your meal!
Best Healthy Veggie Skinless Chicken Thighs
Ingredients:
- Boneless skinless chicken thighs – 8 pcs. (960 g)
- Flour – 2 tbsp. (18 g)
- Dried garlic – 1 tsp. (3 g)
- Ground black pepper – 1 tsp. (3 g)
- Salt – 2/3 tsp. (4 g)
- Onions – 1 pc. (120 g)
- Carrots – 2 pcs. (240 g)
- Champignons – 2 cups (300 g)
- Water – 1/2 cup (125 g)
- Frozen green peas – 1/2 pack (200 g)
Cooking steps:
- Peel the onions and cut into small cubes. Then peel the carrots, cut lengthwise into four parts, cut into slices.
- Pour 1 tbsp. (9 g) of flour into a small bowl, add dried garlic, salt and black pepper, mix. Sprinkle skinless, boneless chicken thighs with flour mixture.
- In a well-heated frying pan in vegetable oil, fry the prepared chicken thighs on both sides and place on a plate.
- In the same pan, fry the chopped onions and carrots over medium heat. Cook for 4-5 minutes, stirring often, add mushrooms. Cook for another 2-3 minutes, stirring occasionally.
- Pour the remaining flour into a small bowl, add 2 tbsp. (30 g) of water, mix well.
- Pour the remaining water into the pan and add the chicken thighs. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring. Remove the lid and cook for another 15 minutes.
- Pour the flour mixture into the pan and cook for 1 more minute until thickened. Add slightly defrosted peas and simmer for 2 minutes.
- Serve cooked chicken thighs with vegetables with mashed potatoes.
Thank you for an interesting dish!
You’re welcome! Enjoy cooking!