This skillet stovetop cooked chicken thighs recipe and the raw broccoli salad combo has to be one of the best chicken thighs recipe you will ever try. It is simple to make, it's healthy, so refreshing and absolutely delicious.
The chicken thighs are perfectly golden, tender, juicy and I did cook them with the skin and bone on (only trimmed the extra fat that was visible), they make that perfect easy, quick and super delicious family meal. Perfect for a midweek quick lunch or dinner when time isn't on our side (it never really is, is it? ) when you want something quick and the chicken sears nicely on the stove, while you make the nice and healthy broccoli salad to go on as a gorgeous side.
These were prepared on the stove, in my skillet, with only a few ingredients added and wow, they are so good!
This chicken thighs recipe (you will need to confirm this too - I am waiting for your feedback), as it is with this broccoli, tomato, herbs recipe is probably one of the most wonderful meals I have had for some time, wonderful in so many ways.
You will be so surprised to find out how easy to prepare this is, simple yet so full with flavour, so healthy, quick to make too ....and the pan sauce!! OMG!! it's simply amazing!
How to cook chicken thighs
In general, these are super easy to cook and do not require much cooking skills and knowledge. The timing it takes to cook them, it is dictated by whether these have the bone or not. It will clearly take longer to cook the bone on ones than the boneless ones.
- season the chicken thighs
- heat up the skillet
- place the thighs in the pan skin down
- add garlic and the wine
- cook on a medium heat
Ready in a jiffy. You might not even get your salad done by the time chicken thighs are cooked and ready to be served.
Should I take the bone and the skin out?
Generally, it really depends on what you are making with these so stove top cooked chicken thighs can be left with both skin and bone or bone and no skin. I personally do not mind either way as most of the time I do not eat the skin anyway but helps with tenderness and keeping the end result nice and juicy.
If you want this chicken thighs recipe to be skinless and the boneless, this is how you debone a chicken thigh. There might be other ways of doing it but this is exactly how I do it too. Nice, quick and easy if you'd like your chicken thigh de-skinned and deboned.
Stovetop cooked chicken thighs recipe
Pan-cooked chicken in general, whether it’s chicken breast or chicken thighs, if you do not cook it right can come out quite dry and sometimes tasteless too. However, this stovetop cooked chicken thighs recipe is about to change all that.
If you’re looking for an oven-cooked chicken recipe, hop on over here and see this Easy Baked Chicken Parmesan.
If you cook with your waistline in mind, just like I do most of the time, this chicken thighs recipe with this beautiful raw broccoli salad as a side IS the recipe to go for. It cannot get any better :-).
FAQs
• Once the chicken thighs have cooled completely, refrigerate them - generally, within two hours of cooking.
• These can be stored in airtight containers and can be refrigerated for up to 4 days.
• Once the chicken thighs have completely cooled transfer these either into an airtight container or in a freezer bag.
• Label the container or the bag with the date this was placed into the freezer, a name to know later what it is and place it in the freezer for up to 1 month.
Other sides may go well with this chicken tights recipe:
Easiest chicken thighs recipe with broccoli salad
Equipment
- skillet or a pan
- knife
- chopping board
Ingredients
For the chicken thighs
- 8 medium chicken thighs skin and bone on
- 1 tsp salt Himalayan or Kosher
- 1/4 tsp black pepper
- 1/2 glass white wine (125 ml) or more
- 3-4 cloves garlic crushed and chopped
- 6 spring onions (scallions)
For the broccoli salad
- 1 small broccoli head cut into small florets
- 1 cup mixed sprouts ( i used mung beans, sunflower and red split lentil sprouts
- 4 spring onions /scallions
- 2 cloves garlic grated or crushed and finely chopped
- 1 large avocado
- 10 radishes or less if they are larger
- 1 large tomato or 3 medium tomatoes
- 15 sprigs parsley ( fresh) finely chopped
- 10 small sprigs (3 tbsp) dill chopped
- 1 handful pumpkin seeds raw or toasted
- 1 pinch salt I used celery salt
- 1 pinch black pepper freshly ground
- 1 tbsp Extra virgin olive oil drizzle over
- 1/2 med lemon (juice) feel free to use some jest too if you like
Instructions
- Place the large skillet over medium heat. Allow it to heat well.
- Season the chicken thighs with salt and pepper and place these in the hot skillet skin down. Cook for a good 4 minutes covered with a lid.
- While the chicken is cooking, start preparing the salad by adding all the salad ingredients into a larger bowl. Mix, season, drizzle the olive oil and set aside until ready to serve.
- Turn the chicken thighs over and cook for a further 3 min.
- Add the crushed garlic, the wine and cook for a further 10 minutes covered.
- Serve both with a good squeeze of lemon juice and enjoy!
Nutrition
Candice says
The chicken is easy and delicious... and that broccoli salad is a winner! WIll be making this regularly. Such a great recipe that takes minimal work. Thank you!
Amy Liu Dong says
Chicken and broccoli are my favorite food to eat and I am so happy that these two are included in this delicious and healthy recipe. I am going to make it for everyone, thank you!
Marta says
I'm totally making this for dinner tomorrow night. I can never get enough of broccoli
Home Cooked Harvest says
This dish is stunning, love that pop of red from the tomatoes and alllll of the greens. Full of veggies and a good dose of protein, can't wait to try this recipe!
Holly says
Broccoli salad sounds like the perfect pairing with so many different mains. I could make this a vegetarian meal for me and add the chicken for my husband.
Emilia says
So Pretty! I have followed the recipe exactly and I have to say it is definitely going to be on my table again and again. Love the sprouts addition too. so cleverlicious 😉
Ramona says
Ha ha , thank you so much dear Emilia xx
Connie says
This is definitely a family favorite! So filling and guilt less, we can have this multiple times a week!
Laura Arteaga says
That Broccoli salad looks absolutely delicious and complete! Love the combination of ingredients to create a perfect dish. Thank you for sharing!
Chandice Probst says
Yum I love a good chicken recipe and this one is great with the broccoli! Thanks for making it so easy yet so delicious!
Amanda says
These chicken thighs came out great! They were super simple yet flavorful, and the broccoli salad was the perfect side dish. Definitely worth repeating!
Marisa F. Stewart says
When I say the photo of the recipe the colors are what beckoned me to try it out. And I can say that the chicken and broccoli salad tastes even better than it looks. I especially liked the crunch of the pumpkin seeds in the salad.
Kushigalu says
How colorful and refreshing is this chicken dish. Would be great for holiday dinner. Thanks for sharing
Beth says
I've always thought that chicken thighs were best when cooked bone-in, and the simple garlic, onion and wine would be perfect flavorings. Love the more complex broccoli salad to go with them.
Paula Montenegro says
I love this salad! It's such a fantastic change from the usual chicken and broccoli casserole. I love that you added avocado and usually make enough to have leftovers and eat it the next day lol! Thanks for sharing.
veenaazmanov says
Love the combination of this yummy chicken and the healthy salad option too. Perfect for an amazing Dinner plan.
FOODHEAL says
This salad sounds super yummy. I love this broccoli salad it's healty and filling.