Ingredients

• 2 pounds boneless skinless chicken thighs
• 0.5 teaspoons talian herb seasoning
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil , divided
• 2 tablespoons unsalted butter , divided
• 1 cup onion
• 0.5 teaspoons red pepper flakes , or to taste
• 1 cup mushrooms
• 0.5 reds bell pepper , sliced lengthwise
• 1 cup broccoli florets
• 1 small zucchini , sliced in half vertically, then sliced crosswise
• 1 cup carrots
• 8 spearss asparagus , cut into 1-inch pieces
• 0.5 cups cherry tomatoes , halved
• 4 cloves garlic , minced
• 0.75 cups chicken broth
• 1 cup frozen peas , thawed
• 0.75 cups heavy cream
• 3 ounces grated Parmesan cheese
• fresh flat-leaf parsley sprigs for garnish , optional

Instructions

1. 1 Pat chicken thighs dry with paper towels and season with Italian seasoning. Season with salt and pepper.
2. 2 Combine 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large, non-stick skillet or wok over medium-high heat.
3. 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. 4 Remove chicken from the skillet, place on a serving platter, and keep warm.
5. 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. 6 Add broccoli florets, zucchini, and carrots. Cook, stirring, 1 to 2 minutes.
7. 7 Add asparagus, tomatoes, and garlic; cook until garlic is fragrant, about a minute.
8. 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. 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.

Nutrition per serving