YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken Thighs with Garlic Roasted Broccoli
Savor the fusion of crispy, perfectly pan-seared chicken thighs paired with garlicky, tender roasted broccoli. The chicken is seasoned to perfection, achieving a lightly crispy exterior and juicy interior, while the broccoli is roasted with fragrant garlic and a hint of olive oil for a vibrant, balanced dish.
INGREDIENTS
150 g Boneless, Skinless Chicken Thigh
200 g Broccoli
0.5 tbsp Extra Virgin Olive Oil
2 cloves Garlic
0.25 tsp Salt
0.125 tsp Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the broccoli.
Rinse and pat dry the chicken thigh. Season both sides with salt and black pepper.
Heat a skillet over medium-high heat and add the olive oil. Once hot, add the chicken thigh, skin side down if present, and sear for about 4-5 minutes until a golden crust forms.
Flip the chicken thigh and reduce the heat to medium; continue cooking for an additional 4-5 minutes, ensuring it’s nearly cooked through.
Meanwhile, cut the broccoli into florets. Toss the broccoli with minced garlic, a pinch of salt, and a light drizzle of olive oil if desired.
Spread the garlic broccoli on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy on the edges.
Return the seared chicken to the skillet (if not fully cooked) or finish cooking it separately until it reaches an internal temperature of 165°F.
Plate the chicken thigh alongside the garlic roasted broccoli. Serve warm and enjoy a balanced, flavorful meal.