YOUR SOLIN GENERATED RECIPE
Golden Garlic Butter Chicken Thighs with Tender Broccoli
Pan-seared chicken thighs basted in a fragrant garlic ghee sauce and served with vibrant, tender-crisp steamed broccoli for a comforting and clean meal.
INGREDIENTS
6 oz boneless skinless chicken thighs
2 cups broccoli florets
0.5 tbsp ghee
2 cloves garlic cloves
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tbsp lemon juice
1 tsp olive oil
PREPARATION
Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is searing, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Reduce the skillet heat to low and add the ghee and minced garlic. Stir constantly for about 1 minute until the ghee is foaming and the garlic is aromatic but not browned.
Whisk in the lemon juice to the skillet sauce, then toss the chicken thighs to thoroughly coat them in the garlic butter.
Plate the chicken alongside the steamed broccoli and drizzle any remaining pan sauce over both the protein and the greens.