Crispy Chicken Thighs with Broccoli Offers 24 Grams of Protein

Drescription

This crispy chicken thighs and broccoli is a simple, one-skillet meal that delivers big flavors with minimal cleanup. The chicken thighs are seared until the skin is golden and crisp. Broccoli is added and roasted alongside the chicken, soaking up the flavorful drippings and helping build a rich fond at the bottom of the pan that becomes the base for the savory sauce.

Ingredients

• 4 (6-ounce) bone-in, skin-on chicken thighs, trimmed
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 medium lemon
• 1 pound broccoli, cut into 1-inch florets (about 7 cups)
• ⅔ cup unsalted chicken broth
• 2 teaspoons dijon mustard
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 2 tablespoons cold unsalted butter, cut into small pieces

Directions

1. Preheat oven to 425°F. Pat trimmed chicken thighs dry with a paper towel; sprinkle both sides evenly with ¼ teaspoon each salt and pepper. Place the chicken, skin-side down, in a large cast-iron skillet. Cook over medium heat, undisturbed, until the skin is deeply golden, about 15 minutes. Flip and cook until golden on the other side, about 2 minutes. Transfer, skin-side up, to a plate; reserve the drippings in the pan.
2. Meanwhile, zest 1 lemon to yield ½ teaspoon zest; set aside. Slice the lemon into ¼-inch slices. Return the skillet with the drippings to medium-high heat. Add the lemon slices; cook, undisturbed, until they start to release juices and are browned on the bottom side, 1 to 2 minutes. Transfer the lemon slices to the plate with the chicken.
3. Add broccoli florets and the remaining ¼ teaspoon each salt and pepper to the pan; cook, stirring constantly, until bright green, about 1 minute. Remove from heat. Nestle the browned chicken thighs, skin-side up, into the pan with the broccoli, reserving lemon slices on the plate.
4. Roast until the broccoli is tender and slightly charred and an instant-read thermometer inserted into the thickest part of chicken registers 170°F, about 10 minutes. Transfer the broccoli and chicken to a serving platter; tent with foil to keep warm.
5. Return the skillet to medium-high heat. Add ⅔ cup chicken broth and 2 teaspoons mustard, whisking until combined; add the reserved lemon slices. Bring to a boil. Reduce heat to maintain a lively simmer; whisk in 1 tablespoon parsley, 1 teaspoon thyme and the reserved lemon zest. Remove from heat and whisk in butter pieces, 1 piece at a time, until fully incorporated. Drizzle the sauce over the chicken and broccoli. Garnish with additional thyme, if desired.