This one-pan chicken and broccoli dinner is simple, healthy and packed with flavor.
Heat oil in a large cast-iron skillet over medium-high heat.
Transfer to a plate; sprinkle both sides with 1/2 teaspoon salt and pepper.
Photo: Jacob Fox
Add broccoli and shallots to the pan and toss to coat with the drippings.
Add garlic, sage and rosemary; cook, stirring, until fragrant, about 1 minute.
Nestle the chicken on top of the vegetables and transfer to the oven.
Place the pan over medium-high heat (carefulthe handle will be hot).
Push the chicken and vegetables to one side.
Stir in stock, scraping up any browned bits, and bring to a simmer.
Add butter and cook, stirring frequently, until the sauce thickens, about 5 minutes.
Sprinkle with the remaining 1/4 teaspoon salt.
Serve the chicken and vegetables with the sauce and rice.
Garnish with more sage, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
