Weeknights during the holiday season is the time to pull together dinner quickly without compromising on flavor. With all the shopping, wrapping, gatherings and festive events, dinner is probably last on the list of things to get done in a day. However, a good skillet recipe that is comforting and prepared in under a half an hour will encourage the most faint-hearted of cooks to get into the kitchen.
Skillet recipes, where virtually all the cooking is done in one-pot is definitely the way to go. Chicken thighs cook up magically in a skillet and tossed with fresh broccoli and a few other vegetables, can make the best sauce for pasta.
Adding boiled linguine to the hot pasta sauce and tossing until the noodles are as drunk as Uncle Benny on a Christmas Eve, is what you’re aiming for in this recipe. The creamy sauce along with the seared chicken make a bowlful of divine madness that makes it all worthwhile.
9 ounces linguine noodles, cooked & drained
4 chicken thighs, bone-in & skin-on
1 small white onion, diced
1 small yellow bell pepper, diced
1 clove garlic, minced
2 cups broccoli florets
1 1/2 cups chicken broth
1/3 cup heavy cream
2 sprigs fresh dill, minced
salt & pepper
- In a large skillet or wok, add 2 teaspoons oil and place pan over medium-high heat. Season chicken with salt and pepper and place skin side down in pan. Sear chicken for 5 minutes, flip over and continue cooking for 4 minutes. Remove chicken from pan.
- Add onion, peppers and garlic and cook for 3 minutes, stirring often. Add seared chicken back into pan, along with broccoli. Pour broth over top, stir.
- Turn heat to medium-low and cover with lid. Cook for 5 minutes and remove lid. Add cream and stir, cook for 2 minutes, then add pasta and toss. Sprinkle with dill and spoon onto plates, serve immediately. Enjoy!