High-Protein Chicken Cobbler Recipe for Muscle Gains
💪 HUSTLE MUSCLE STATS:
- 🍗 Protein Content: 32g (High Protein)
- 🔥 Calories: 629 kcal
- ⚡ Muscle Recovery: Optimal
- 🛠️ Difficulty: Straightforward
The Fuel (Instructions):
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Preheat the Oven: Gather all ingredients and preheat your oven to 400°F.
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Brown the Chicken: Heat 1 Tbsp of oil in a cast-iron or oven-safe skillet over medium heat. Season 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces) with salt and pepper. Cook until golden and nearly done, about 6 minutes. Remove and set aside.
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Sauté Veggies: Add the remaining 1 Tbsp oil to the skillet. Stir in 8 oz sliced mushrooms, 1 cup diced onion, and 2 cloves minced garlic. Cook for 5 minutes until softened.
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Make the Sauce: Pour in 1½ cups chicken broth, ½ cup milk, ½ tsp dried thyme, and ½ tsp poultry seasoning. Bring to a gentle simmer.
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Thicken the Filling: In a bowl, whisk 3 Tbsp cornstarch with ¼ cup cold water until smooth. Stir into the simmering sauce and cook for 2-3 minutes or until thick and creamy. Adjust consistency with broth or water if necessary.
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Add Chicken and Veggies: Return the cooked chicken and 1½ cups frozen peas and carrots to the skillet. Stir to combine.
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Prepare the Topping: In a separate bowl, whisk together 1¼ cups all-purpose flour and 2 tsp baking powder. Add 1 cup milk and 6 Tbsp melted butter, mixing until smooth. Fold in ½ cup shredded cheddar cheese, ½ tsp garlic powder, ¼ tsp Cajun seasoning, and ½ tsp dried parsley.
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Assemble: Pour the topping evenly over the hot filling in the skillet. Do not stir it in!
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Bake: Place the skillet in the oven and bake for 25-30 minutes until the topping is golden and bubbly.
- Rest & Serve: Let the cobbler rest for 10 minutes before serving. Brush with remaining melted butter for an extra kick.
💡 PRO TIP: High-protein intake is essential for muscle repair and consistent gains, helping to rebuild muscle tissue after intense workouts.
