DESCRIPTION
This one-pan chicken recipe has ever-healthy broccoli topped with crunchy cheddar bread crumbs. You get to indulge and feel good about it at the same time!
Ingredients
Units
Scale
- 8 skinless chicken thighs*
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried thyme
- 1 and 1/2 pound head of broccoli
- 1/2 cup panko breadcrumbs
- 1 cup shredded cheddar cheese
- 2 Tbsp. olive oil
Instructions
- Preheat oven to 350°F.
- Lightly oil a large skillet or rimmed baking dish. Arrange the chicken thighs in the skillet in a single layer.
- Sprinkle with salt, pepper, and thyme.
- Break the florets off of the broccoli. If you’d like, peel and chop the stalks to include them also (learn how here). Arrange broccoli around chicken pieces.
- In a medium bowl toss together the bread crumbs, cheddar, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon coarse pepper.
- Arrange bread crumb mixture over the broccoli in the pan. It’s ok if some gets on the chicken but concentrate on the broccoli.
- Bake until chicken is cooked through to 165°F on an instant-read thermometer, 40-50 minutes.
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Notes
*You can use either boneless or bone-in chicken thighs with this. The recipe originally called for bone-in but I have since tested it with both and they both work.