Cheesy Chicken Recipe

Photo Credits:


  • Chicken thighs (about 6-8 pieces)
  • 3 large carrots
  • 3 green onions
  • 3 tablespoons of butter
  • Approx. 1 cup chicken stock (or water)
  • 3/4 cup medium cheddar, grated
  • 3/4 cup Parmesan, grated
  • 1/4 milk


  1. Cut the chicken thighs into 1 inch cubes. Peel and slice the carrots into thick circles.
  2. Heat a pan over medium-high heat. Melt the butter. Swirl it in the pan until it turns brown (about 3 minutes). It will smell nutty.
  3. Immediately add the chicken thighs. Turn often and cook until browned on all sides.
  4. Add the carrot slices and mix until they are all coated with butter.
  5. Pour in just enough chicken stock (or water) to almost cover the chicken. Simmer, uncovered, until the chicken is cooked through – about 15-20 minutes. Let the stock reduce until halved.
  6. Slice the green onions on an angle and set aside.
  7. Turn down the heat. Add the milk and let it heat but not come to a full boil. Add both types of cheese and stir until melted.
  8. Just before serving, add most of the green onions and toss to coat. Reserve a few slices of green onion as garnish.

Serve hot and, of course, with rice!

Credits to: