Description
Golden, crispy pan-seared chicken thighs paired with tender roasted broccoli and a hint of lemon for a healthy, flavorful dinner.
Ingredients
For the Pan Chicken Thighs (4 servings):
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil (divided)
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme (or Italian seasoning)
Salt and black pepper, to taste
Juice of ½ lemon
For the Roasted Broccoli:
1 large head of broccoli, cut into florets
1 tablespoon olive oil
Salt and black pepper, to taste
Squeeze of lemon juice
1 tablespoon grated Parmesan (optional, for finishing)
Instructions
1. Preheat oven to 425°F (220°C).
2. Toss broccoli florets with olive oil, salt, pepper, and lemon juice. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly charred. Sprinkle with Parmesan if using.
3. Meanwhile, pat chicken thighs dry and season with paprika, thyme, salt, and pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6–7 minutes until golden and crispy. Flip and cook another 6–8 minutes until internal temp reaches 165°F (74°C).
5. Add minced garlic and lemon juice to the skillet during the last minute of cooking for flavor.
6. Serve chicken thighs with roasted broccoli on the side, garnished with extra lemon wedges.
Notes
For added depth, deglaze the skillet with a splash of chicken broth after searing.
Boneless chicken thighs work too — reduce cooking time.
This dish pairs beautifully with rice, quinoa, or mashed potatoes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with broccoli
- Calories: 395
- Sugar: 2g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 125mg
Keywords: Pan Chicken Thighs with Roasted Broccoli, Healthy Chicken Dinner, Easy Chicken Recipe