Skillet-Roasted Chicken Breasts with Garlic-Ginger Broccoli for Two
By Andrew JanjigianPublished on November 19, 2018
Time
1¼ hours
Yield
Serves 2
Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed1 ¼ teaspoons kosher salt, dividedVegetable oil spray 2 garlic cloves, sliced thin1 teaspoon grated fresh ginger 1 teaspoon toasted sesame oil ⅛ teaspoon sugar 12 ounces broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and sliced on bias ¼ inch thick¼ cup water
Before You Begin
Be sure to remove excess fatty skin from the thick ends of the breasts when trimming.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Working with 1 breast at a time, use your fingers to carefully separate skin from meat. Peel back skin, leaving it attached at top and bottom of breast and at ribs. Sprinkle ¾ teaspoon salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with oil spray.
- Place chicken, skin side down, in 10-inch ovensafe skillet and set over medium-high heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7 to 9 minutes.
- Carefully flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 25 to 30 minutes.
- Transfer chicken to plate; do not discard liquid in skillet. Add garlic, ginger, oil, sugar, and remaining ½ teaspoon salt to skillet and cook over medium-high heat, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 1 to 3 minutes. Add broccoli and water and bring to simmer. Cover skillet, reduce heat to medium, and cook until broccoli is crisp-tender, 5 minutes, stirring halfway through cooking. Uncover and continue to cook, stirring frequently, until broccoli is fully tender and sauce coats broccoli, 2 to 4 minutes longer. Add any accumulated chicken juices to skillet and toss to combine. Season with salt to taste. Transfer broccoli to serving platter. Top with chicken and serve.
Time
1¼ hoursYield
Serves 2Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 ¼ teaspoons kosher salt, divided
Vegetable oil spray
2 garlic cloves, sliced thin
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
⅛ teaspoon sugar
12 ounces broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and sliced on bias ¼ inch thick
¼ cup water
Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 ¼ teaspoons kosher salt, divided
Vegetable oil spray
2 garlic cloves, sliced thin
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
⅛ teaspoon sugar
12 ounces broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and sliced on bias ¼ inch thick
¼ cup water
Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 ¼ teaspoons kosher salt, divided
Vegetable oil spray
2 garlic cloves, sliced thin
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
⅛ teaspoon sugar
12 ounces broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and sliced on bias ¼ inch thick
¼ cup water
Why This Recipe Works
This recipe is a twofer from one skillet. First, we season bone-in, skin-on chicken breasts under the skin with salt. We place them skin side down in a cold skillet and then turn on the heat to slowly render and brown the skin without overcooking the delicate flesh just beneath it. Once the skin is well browned, we flip the breasts and place them in a 325-degree oven for about 30 minutes to cook through. While the cooked chicken breasts rest, we add garlic, ginger, sesame oil, salt, and sugar to the skillet and cook them until the chicken juices have reduced and the aromatics begin to sizzle in the chicken fat and release flavor. We then add broccoli to the pan along with a little water, cover the pan, and let the broccoli cook through. With the skillet uncovered, the savory, chicken-y liquid thickens to coat the broccoli.
Before You Begin
Be sure to remove excess fatty skin from the thick ends of the breasts when trimming.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Working with 1 breast at a time, use your fingers to carefully separate skin from meat. Peel back skin, leaving it attached at top and bottom of breast and at ribs. Sprinkle ¾ teaspoon salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with oil spray.
- Place chicken, skin side down, in 10-inch ovensafe skillet and set over medium-high heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7 to 9 minutes.
- Carefully flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 25 to 30 minutes.
- Transfer chicken to plate; do not discard liquid in skillet. Add garlic, ginger, oil, sugar, and remaining ½ teaspoon salt to skillet and cook over medium-high heat, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 1 to 3 minutes. Add broccoli and water and bring to simmer. Cover skillet, reduce heat to medium, and cook until broccoli is crisp-tender, 5 minutes, stirring halfway through cooking. Uncover and continue to cook, stirring frequently, until broccoli is fully tender and sauce coats broccoli, 2 to 4 minutes longer. Add any accumulated chicken juices to skillet and toss to combine. Season with salt to taste. Transfer broccoli to serving platter. Top with chicken and serve.
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