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4 (6-ounce) bone-in, skin-on chicken thighs, trimmed
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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1 medium lemon
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1 pound broccoli, cut into 1-inch florets (about 7 cups)
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⅔ cup unsalted chicken broth
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2 teaspoons Dijon mustard
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1 tablespoon finely chopped fresh flat-leaf parsley
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1 teaspoon fresh thyme leaves, plus more for garnish
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2 tablespoons cold unsalted butter, cut into small pieces
Crispy Chicken Thighs with Broccoli
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.
Nutrition Information
140
Calories
38g
Carbohydrates
7g
Protein
719mg
Potassium
2g
Fiber
3g
Sugar
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