Look no further for an easy way to make chicken. Use your favorite herbs, change the veggies and make this your own.
Microwave Chicken, Broccoli and Mushrooms
4 skinless chicken thighs, rinsed
1 cup chicken broth plus more for slurry
1 Tablespoon minced garlic
1/3 cup minced onion
1/2 to 1 teaspoon thyme
8 oz fresh mushrooms, quartered
4 cups frozen broccoli, rough chopped
1/2 cup all purpose flour
sea salt, to taste
ground pepper, to taste
Pour 1 cup chicken broth in a microwave safe 2 quart casserole dish.. Add garlic, onion and thyme. Add chicken thighs. Cover with microwave safe plastic wrap. Micro-cook 4 minutes on high, 1100 watt microwave oven. Carefully remove from microwave, put on a heat resistant surface. Being careful, remove from oven and gently lift plastic wrap. STEAM will come out! Turn chicken pieces over. Cover and micro-cook another 4 minutes. Turn pieces over again, cover with plastic wrap. Cook another 4 minutes until done and juices run clear and there is no pink remaining next to the bone. Carefully, remove from microwave and put chicken thighs in a covered container or plate and cover. In a cup or bowl, mix flour and enough additional chicken broth to make a slurry. Stir until dissolved. Add another 1 or 2 Tablespoons if you want a thick sauce. Add additional broth if you want more of a soup. Add mushrooms, broccoli, and slurry to casserole dish. Stir and cook 2 minutes. Stir. Cook another 2 minutes. Stir again and cook another 2 minutes. Season with salt and pepper.