One pan dinners are the way to go, especially in the summertime when you’d like to spend more time outside enjoying the weather and my Skillet Chicken with Broccoli and Peppers is super tasty and always a good option.
Chicken that is seared in a pan and finishes cooking in the oven leaves it crispy on the outside, yet still juicy and tender. Broccoli and bell peppers are vegetables that definitely can handle the heat and if added twenty minutes after the chicken has a head start on roasting, it all ends up beautifully finished at the same time.
The sauce in this dish is created by a base of onions on the bottom of the pan, which are added after the chicken is seared. A pat of butter offers an easy pan sauce along with the onions, and creates a steamy atmosphere for the other ingredients to roast upon. Sweet peppers and al dente broccoli spears complete this dish and the entire thing is done in less than thirty-five minutes.
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Ingredients
4-6 bone-in skin-on chicken thighs
1 white onion, sliced
1 head of broccoli, sliced into florets
1 red bell pepper
2 tablespoons butter, divided
salt & pepper
olive oil
1 lemon
(Serves 4)
To Prepare:
- Preheat oven to 425 degrees. Sprinkle chicken with salt and pepper. In a large oven-proof skillet, add 2 teaspoons olive oil and 1 tablespoon butter. Place skillet over medium heat and after butter is melted, add chicken-skin-side down.
- Sear chicken for 4 minutes, flip chicken over and cook for 3 minutes. Remove chicken from pan and place on a plate. Add onions to pan and place seared chicken on top. Roast chicken and onions for 20 minutes in oven.
- Remove skillet from oven and add broccoli and peppers, scatter around chicken evenly. Place skillet back in oven for 15 minutes, or until broccoli is crisp-tender. Remove skillet from oven.
- Slice lemon in half and squeeze juice over top of skillet. Serve immediately with remaining lemon. Enjoy!
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