Skillet Pesto Chicken Thighs with Broccoli
This quick and easy, one-skillet meal features crispy-skinned chicken thighs with an herbaceous pesto crust. A side of broccoli roasts in the same skillet as the chicken, soaking up the delectable schmaltzy drippings. If your are scaling the recipe up for more servings, transfer the broccoli and chicken to a sheet pan for roasting, after they've been prepped in the skillet. Serve with mashed potatoes or whatever starchy side you like.
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.