Description
Bright, sizzling lemon and garlic cut through rich, pan-seared chicken for a dinner that tastes like you spent hours on it but takes only 30 minutes.
Ingredients
Scale
- 900 g (2 lb) boneless chicken thighs
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper
- 30 ml (2 tbsp) olive oil
- 4 cloves garlic, minced
- Juice and zest from 1 lemon
- 120 ml (½ cup) chicken stock or water
- 1 tsp (5 ml) Dijon mustard (optional)
- 450 g (1 lb) broccoli florets
- 15 g (¼ cup) fresh parsley or thyme, chopped
Instructions
- Trim and season the chicken by patting it dry and seasoning with salt and pepper. Let sit for 5 minutes.
- Heat olive oil in a skillet over medium-high until shimmering, about 2 minutes. Add chicken skin-side down and sear without moving for 4–5 minutes.
- Flip the chicken and sear the other side for 2–3 minutes. Remove chicken to a plate.
- Add broccoli florets to the hot pan, sauté for 3–4 minutes until bright green.
- Lower heat to medium, add minced garlic, and cook for 30–45 seconds.
- Add lemon zest, juice, chicken stock, and Dijon, then scrape browned bits and simmer for 1–2 minutes.
- Return chicken to the skillet, spoon sauce over, and cook until chicken reaches 74°C (165°F) internal, about 3–5 minutes.
- Remove from heat and let rest for 3 minutes before serving. Sprinkle with freshly chopped parsley.
Notes
Keep the chicken moist by ensuring it rests after cooking and using an instant-read thermometer to check doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg