Name: Seared chicken thighs with lemon broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted very dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch chunks; 5 oz broccoli, cut into small florets; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 2 cups water

Ingredients

9 items

7 oz boneless skinless chicken thighs, patted very dry
3½ oz Yukon Gold potatoes, cut into 1-inch chunks
5 oz broccoli, cut into small florets
1 tsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 cups water

Instructions

Prep 15 min · Cook 10 min

Place the potato chunks in a medium pot and cover with the water and half the salt. Bring to a boil over high heat and cook for 8 minutes. Add the broccoli florets and boil until the potatoes are tender and the broccoli is bright green, about 2 to 3 minutes more. Drain well.
While the vegetables cook, pound the dry chicken thighs to an even 3/4-inch thickness using a meat mallet. Season both sides with the remaining salt and the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken thighs and press them flat. Cook without moving them until deeply browned and they release easily from the pan, about 6 minutes. Flip the chicken and reduce the heat to medium.
Continue cooking the chicken until it reaches an internal temperature of 165°F, about 5 to 6 minutes more. Move the chicken to a plate to rest for 3 minutes.
Increase the skillet heat to medium-high. Add the drained potatoes to the pan juices and cook until browned in spots, about 3 to 4 minutes. Stir in the broccoli, minced garlic, and lemon juice. Cook for 1 minute until the garlic is fragrant and the broccoli is coated.

Nutrition

Ingredients

Instructions

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