Recipe: One-Skillet Chicken with Garlicky Broccoli and Croutons
Sometimes I look at a package of chicken breast and just sigh. I mean, I get it — it’s easy, convenient, and a wonderful blank slate for pairing with vegetables and sides. You don’t even have to think about it. And believe me, there are many times when I don’t want to think about dinner.
So when I do make chicken for dinner, I do one little thing differently: I go for skin-on and bone-in, and for good reason — split bone-in chicken breasts give you more of that roasted flavor with really no more work on your end.
Adding garlic and broccoli to the skillet also means you don’t have to cook a separate side dish. Halfway through the roasting time, I like to tear up a few pieces of crusty bread and sneak them between the caramelizing chicken and veggies in the pan. They, too, will soak up the juices and get a little crispy on top. It’s a little bit like Thanksgiving stuffing and a little bit like croutons.
If you have leftover slices of bread from trimming your skillet-sized grilled cheese into shape, they can absolutely be repurposed here. Otherwise, feel free to use whatever crusty bread you have on hand, from the heels of your breakfast loaf to that half a baguette from last weekend’s party.
- 1 tablespoon
vegetable oil or olive oil
bone-in, skin-on chicken breasts
Freshly ground black pepper
large garlic clove, thinly sliced
- 3/4 to 1 pound
broccoli florets (from 1 small to medium head broccoli)
large slices crusty bread
Preheat the oven to 375°F.
Heat the oil in a heavy-bottomed, ovenproof 12-inch skillet or wide 3-quart sauté pan over medium-high heat.
Generously sprinkle the chicken breasts on all sides with salt and pepper, then carefully add them to the skillet skin-side down.
Cook the chicken undisturbed for 3 to 4 minutes, until the skin is golden and crispy. Transfer the chicken to a plate.
Add the garlic to the pan and cook, stirring, for 30 seconds. Stir in the broccoli.
Return the chicken to the pan, nestling it among the broccoli florets.
Place the pan in the oven and roast for 15 minutes.
Tear the bread into bite-sized pieces (about 1-inch cubes) and nestle the bread among the chicken and broccoli.
Roast for 10 to 15 minutes more, until the bread is toasty at the tips and a thermometer registers 165°F when inserted into the thickest part of the largest chicken breast.
Let the chicken rest for 5 minutes before serving.