Succulent one-skillet pesto chicken thighs with a side of roasted broccoli.
Last summer, my husbands lush basil plants got processed into pe’ubes (the endearing name I gave our frozen pesto cubes). Now, with pounds of pe’ubes still packed in the freezer, I’ve got plenty for dinners.
These skillet pesto chicken thighs were one of the first I put into rotation. For this easy weeknighter, the pesto forms an herbaceous crust, along with the crisp skin, atop succulent chicken thighs. As a meal for just my husband and I, the chicken and side of roasted broccoli fit in one skillet. For a larger crowd, it could all be done on a sheet pan.
The broccoli—a notorious flavor-sponge—benefits from the chicken schmaltz and dripping, as well a splash of balsamic vinegar at the end. Balsamic never hurts, if you ask me.
I especially like to serve it with a side buttery garlic mashed potatoes, but colcannon, rice, sourdough bread, or cous cous would all be fine accompaniments too. Or, if it ends up in your rotation too, keep things fresh by switching-up the sides.
Homemade vs store-bought pesto?
Honestly, either will work great for this! The recipe I used to make my pe’ubes is my lemon pesto. It can be made with any leafy herbs, and doesn’t require pine nuts. The addition of lemon adds a nice brightness to this, and any other meals you want to use it for. My pesto salmon and grilled sausage with pesto and vegetables are other weeknight meals this pesto shines in. But, also, don’t count out store-bought. If I didn’t have a ton of frozen pe’ubes, I would.
Skillet Pesto Chicken Thighs with Broccoli
Ingredients
- 1 tbsp olive or canola oil
- 2 chicken thighs skin-on bone-in
- Kosher salt and pepper
- 1 head broccoli cut into bite-sized florets
- 2 tbsp pesto
- 2 tsp balsamic vinegar
- Mashed potatoes, rice, or toasted sourdough bread for serving
Instructions
- Preheat oven to 375℉. Heat oil in a large skillet over medium heat.
- Pat chicken thighs dry with a paper towel and sprinkle on all sides with salt and pepper.
- Place chicken thighs skin-side down in the skillet. Allow to cook for about 5-7 minutes or until skin is deeply golden-brown. Remove to a plate.
- Without wiping out the skillet, add broccoli. Add ½ tsp kosher salt and ¼ tsp pepper and toss everything together.
- Spread broccoli into an even layer and nestle chicken thighs between the broccoli, skin-side up. Top each thigh with a tablespoon of pesto.
- Transfer skillet to oven and bake for about 20 minutes or until broccoli is tender and chicken is cooked through (at least 160° on an instant read thermometer). If needed remove chicken to a plate and continue cooking broccoli.
- Transfer chicken thighs to serving plates. Add balsamic vinegar to the skillet, toss with the broccoli, and serve.
