Chicken and Broccoli Skillet Supper

Chicken and Broccoli Skillet Supper

Rich with Asian flavors, this Chicken and Broccoli Skillet Supper is far more flavorful than takeout, and ready just as fast.

Chicken and Broccoli Skillet Supper
Serves 6
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  1. 1 tablespoon olive oil
  2. 11⁄2 pounds boneless skin-on chicken thighs
  3. 2 teaspoons kosher salt
  4. 1⁄2 teaspoon ground black pepper
  5. 10 baby carrots, peeled
  6. 1⁄2 cup chopped green onion
  7. 2 tablespoons minced fresh garlic
  8. 1 teaspoon grated fresh ginger
  9. 1⁄4 teaspoon crushed red pepper
  10. 1 head broccoli, cut into florets and blanched
  11. 2 tablespoons soy sauce
  12. 2 tablespoons fresh lemon juice
  13. 2 tablespoons water
  14. 2 teaspoons honey
  15. 1⁄4 cup chopped pecans
  16. Cooked rice, to serve
  1. Preheat oven to 400°.
  2. In a large cast-iron skillet, heat olive oil over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to hot skillet. Cook until browned, 3 to 4 minutes per side.
  3. Set aside. Drain all but 1 tablespoon oil and rendered fat from skillet. Reduce heat to medium.
  4. Add carrot to skillet. Cook, stirring occasionally, until blistered, approximately 3 minutes. Stir in green onion, garlic, ginger, and red pepper. Cook, stirring occasionally, until fragrant, 1 minute. Stir in broccoli; cook 2 minutes.
  5. Return chicken to skillet. In a small bowl, whisk together soy sauce, lemon juice, 2 tablespoons water, and honey; add to skillet. Sprinkle with pecans.
  6. Bake until chicken is cooked through, approximately 12 minutes Serve with rice, if desired.
  1. Kitchen Tip: To blanch broccoli, cook in boiling salted water 1 minute. Drain, and immediately place in a bowl of ice water to cool. Drain again before using.
Taste of the South


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