Some nights you need dinner to be fast, cheap and genuinely good, and this one-pan chicken and broccoli skillet hits all three. It is the kind of easy weeknight dinner idea you can cook on autopilot after a long day, using ingredients you probably already have in the fridge.
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Everything happens in a single large skillet: chicken thighs sear until deeply golden, broccoli steams right in the pan, and a quick garlic butter sauce ties it together. From fridge to table it takes about 35 minutes of cooking plus 15 minutes of hands-on prep.
The trick is browning the chicken first, then using that flavorful fond as the base of the sauce. Serve it over rice, mashed potatoes or crusty bread to soak up every drop.
Why You'll Love This Recipe
About the Ingredients
6 boneless, skinless chicken thighs (about 1.75 lb / 800g)
Thighs stay juicy and are far more forgiving than breasts. You can swap in 4 boneless chicken breasts, but pound them to an even 3/4-inch thickness so they cook through without drying out.
1 1/2 tsp kosher salt
Kosher salt seasons more evenly than table salt. If using fine table salt, reduce to 1 tsp or the dish will taste too salty.
1 tsp smoked paprika
Smoked paprika adds a subtle smoky depth. Sweet paprika works, and a pinch of cayenne is a good stand-in if you want heat.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper tastes noticeably brighter than pre-ground. Grind it right over the chicken before it hits the pan.
3 tbsp olive oil, divided
Regular olive oil is fine here since you are searing at medium-high. Avocado oil has a higher smoke point if your pan runs hot.
5 cloves garlic, thinly sliced
Sliced garlic sweetens rather than burns. Pre-minced jarred garlic is a fine shortcut, but add it a few seconds later since it browns faster.
1 1/2 lb (680g) broccoli florets, fresh or frozen
Frozen florets work beautifully and need no thawing. If using fresh, cut them into even 1 1/2-inch pieces so they steam at the same rate.
1/2 cup (120ml) low-sodium chicken broth
Low-sodium lets you control the seasoning. Vegetable broth or even water plus an extra pinch of salt works in a pinch.
2 tbsp unsalted butter
Butter gives the sauce its silky finish. For a dairy-free version, use 2 extra tablespoons of olive oil and finish with a squeeze of lemon.
1 tbsp fresh lemon juice
Lemon wakes up the whole pan. Bottled lemon juice is acceptable, but fresh is noticeably better here.
1/4 cup (25g) grated Parmesan
Parmesan adds a salty, nutty finish. Pecorino Romano is a sharper substitute, or skip it for a dairy-free meal.
2 tbsp chopped fresh parsley (optional)
Parsley adds color and freshness. Thinly sliced green onions or torn basil are great swaps.
Tips & Tricks
Do not crowd the pan
Six thighs in a 12-inch skillet is the limit. Crowding steams the meat instead of browning it, so sear in two batches if your pan is smaller.
Pat the chicken completely dry
Moisture is the enemy of a golden crust. Blot the thighs with paper towels and season right before they go in.
Add broccoli at the right moment
Broccoli goes in only after the chicken is removed, so it steams in the pan juices without turning mushy.
Watch the garlic
Garlic goes from fragrant to bitter in about 20 seconds. Add it off the heat if you are worried, then return the pan to the burner.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the thighs completely dry with paper towels, then sprinkle both sides with the kosher salt, smoked paprika and black pepper. Let them sit at room temperature while you prep the garlic and broccoli.
2. Sear until golden
Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat (about 375F / 190C) until it shimmers. Lay in the chicken and cook undisturbed for 6 minutes, until the underside is deep golden brown and releases easily.
3. Flip and finish
Flip the thighs and cook another 5 to 6 minutes, until the internal temperature reaches 165F (74C) at the thickest point and the juices run clear. Transfer to a plate and tent loosely with foil.
4. Steam the broccoli
Add the remaining 1 tablespoon olive oil to the same skillet, then the broccoli florets. Cook 5 to 6 minutes, tossing occasionally, until the florets are bright green and just tender when pierced with a knife.
5. Build the garlic sauce
Push the broccoli to the edges, lower the heat to medium, and add the sliced garlic to the center. Cook 30 seconds, until fragrant but not browned, then pour in the chicken broth and scrape up the browned bits.
6. Simmer and thicken
Let the broth bubble and reduce for 3 to 4 minutes, until it coats the back of a spoon and the edges of the pan look syrupy. The broccoli should be glossy and the liquid slightly thickened.
7. Finish with butter
Turn off the heat and swirl in the butter, lemon juice and Parmesan until the sauce is smooth and shiny. Taste and add a pinch more salt if needed.
8. Return and serve
Nestle the chicken back into the pan with any collected juices, spoon the sauce over the top, scatter with parsley and serve hot over rice, mashed potatoes or crusty bread.
Delicious Variations
Creamy Garlic Version
Stir 1/3 cup heavy cream into the reduced broth before adding the butter for a richer, gravy-like sauce.
Spicy Harissa Skillet
Swap the smoked paprika for 1 tablespoon harissa paste and add a pinch of red pepper flakes with the garlic.
Sheet Pan Swap
Toss everything on a rimmed sheet pan and roast at 425F (220C) for 22 to 25 minutes for an even more hands-off dinner.
How to Store Easy Weeknight Dinner Ideas
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken in its sauce so it stays moist.
Freezer
Freeze cooled portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a covered skillet over medium-low heat with a splash of broth, or microwave in 45-second bursts until steaming. Avoid high heat, which toughens the chicken.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, boneless skinless breasts work fine, but they dry out faster, so pound them to an even 3/4-inch thickness and pull them at 165F (74C). Start checking at the 5-minute mark on the second side.
Q: Can I make this easy weeknight dinner in one pan with frozen broccoli?
Absolutely, and frozen broccoli needs no thawing. Add it straight to the hot skillet and cook 2 to 3 minutes longer than fresh, until the florets are tender and the excess water has cooked off.
Q: How do I keep the chicken from drying out?
Sear it hot and fast, then rely on the internal temperature rather than the clock. Pull the thighs at 165F (74C) and let them rest 5 minutes before serving so the juices stay inside.
Q: Is this recipe gluten free?
Yes, this skillet is naturally gluten free as written since it uses broth, butter and Parmesan instead of flour. Just double-check that your chicken broth is certified gluten free.
Q: What can I serve with this skillet dinner?
Steamed white or brown rice, mashed potatoes, or crusty bread all work well to soak up the garlic butter sauce. A simple green salad on the side rounds out the plate.
Grab your largest skillet, pull the chicken out of the fridge, and get this easy weeknight dinner on the table tonight. If you make it, leave a comment and tell me what you served alongside it.
Easy Weeknight Dinner Ideas
Easy Weeknight Dinner Ideas delivers one 30-minute skillet meal with juicy chicken, crisp broccoli and a garlic butter sauce your family will request weekly.
🧂 Ingredients
- 6 boneless, skinless chicken thighs (about 1.75 lb / 800g)
- 1 1/2 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 3 tbsp olive oil, divided
- 5 cloves garlic, thinly sliced
- 1 1/2 lb (680g) broccoli florets, fresh or frozen
- 1/2 cup (120ml) low-sodium chicken broth
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1/4 cup (25g) grated Parmesan
- 2 tbsp chopped fresh parsley (optional)
📋 Instructions
- 1Season the chicken — Pat the thighs completely dry with paper towels, then sprinkle both sides with the kosher salt, smoked paprika and black pepper. Let them sit at room temperature while you prep the garlic and broccoli.
- 2Sear until golden — Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat (about 375F / 190C) until it shimmers. Lay in the chicken and cook undisturbed for 6 minutes, until the underside is deep golden brown and releases easily.
- 3Flip and finish — Flip the thighs and cook another 5 to 6 minutes, until the internal temperature reaches 165F (74C) at the thickest point and the juices run clear. Transfer to a plate and tent loosely with foil.
- 4Steam the broccoli — Add the remaining 1 tablespoon olive oil to the same skillet, then the broccoli florets. Cook 5 to 6 minutes, tossing occasionally, until the florets are bright green and just tender when pierced with a knife.
- 5Build the garlic sauce — Push the broccoli to the edges, lower the heat to medium, and add the sliced garlic to the center. Cook 30 seconds, until fragrant but not browned, then pour in the chicken broth and scrape up the browned bits.
- 6Simmer and thicken — Let the broth bubble and reduce for 3 to 4 minutes, until it coats the back of a spoon and the edges of the pan look syrupy. The broccoli should be glossy and the liquid slightly thickened.
- 7Finish with butter — Turn off the heat and swirl in the butter, lemon juice and Parmesan until the sauce is smooth and shiny. Taste and add a pinch more salt if needed.
- 8Return and serve — Nestle the chicken back into the pan with any collected juices, spoon the sauce over the top, scatter with parsley and serve hot over rice, mashed potatoes or crusty bread.
