CHICKEN BROCCOLI SKILLET RECIPES
SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO RECIPE - NY…
A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.
Provided by Aaron Hutcherson
Total Time 50 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
- Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
- Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
- Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
- Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
- If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.
LEMON CHICKEN WITH BROCCOLI | RECIPES | WW USA
Here's a super weeknight dinner the whole family will love—and it’s ready in just 30 minutes. Thinly slicing the chicken will ensure it cooks quickly and evenly. Covering the pan when the broccoli cooks helps build up steam, bathing the florets in heat and cooking the tops that aren’t in contact with the hot pan. You’ll need 1 small to medium head of broccoli to produce enough florets and 1 lemon to yield enough zest and juice for this entrée. Round out the meal with a side of angel hair pasta, rice, or couscous to soak up the sauce.
Provided by WEIGHTWATCHERS.COM
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
- Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
- In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
- Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
- Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
- Serving size: 1 cup
Nutrition Facts : Calories 73 kcal
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