Crispy Chicken Thighs with Broccoli is the quick and easy weeknight dinner you’ve been looking for. Juicy, protein-packed chicken thighs and antioxidant-rich broccoli are bathed in a bright, lemony Dijon-butter sauce. Parsley and thyme add the final, fresh flair. This dish is simple, with minimal ingredients, but big on flavor. Keep reading for our expert tips, including what ingredient substitutions you can make.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- Add the cold chicken to a cold skillet so the chicken skin and the skillet heat up together, helping the fat render evenly. This ensures super-crispy skin.
- When trimming chicken, you’ll want to cut off any excess fat, blemishes and gristle. For this recipe, we have you use bone-in chicken because the bone helps distribute heat and makes the meat super flavorful, moist and tender.
- We used chicken thighs for this recipe, but bone-in, skin-on chicken breasts also work well.
- For an easier option, grab some prepackaged broccoli florets. You’ll need about 7 cups, which usually means getting at least two bags, especially if the packages are about 10 to 12 ounces each.
Nutrition Notes
- Chicken thighs are a great source of protein and micronutrients, like choline and B vitamins, necessary for a healthy nervous system. While they contain more fat than the breasts, chicken thighs also fit into a healthy, balanced eating pattern—and they don’t dry out like breasts can.
- Broccoli is packed with antioxidants, fiber, vitamins and minerals. You even get some plant protein in broccoli. Eating broccoli regularly may reduce your risk of heart disease and cancer.
- Chicken broth doesn’t add much nutrition beyond hydration, but if you don’t get unsalted broth, it will add unnecessary sodium. This could be an issue if you have high blood pressure or if your body is sensitive to sodium. Using unsalted broth also allows you to control the amount of salt in this dish, flavoring it to your liking.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.
