Honey-Sriracha Chicken with Broccoli
By á-4084
Ingredients
- 6 –8 boneless chicken thighs
- kosher salt
- Freshly ground black pepper
- extra-virgin olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1/2 c. dry white wine, such as Sauvignon Blanc
- 1 c. low-sodium chicken stock
- 1/4 c. sriracha
- 1 tbsp. soy sauce
- 1/2 c. honey
- 1 head broccoli, cut into large florets
- 1/4 c. chopped parsley
Details
Adapted from delish.com
Preparation
Step 1
Preheat the oven to 475 degrees F. Preheat large skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Drizzle olive oil and sear chicken skin-side down until skin is crisp and deep golden brown, about 5 minutes. Transfer to a dish skin-side up and set aside.
Reduce skillet heat to medium; add garlic, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 1 minute. Deglaze pan with white wine using a wooden spoon to scrape bottom of pan. Add chicken stock, Sriracha, soy sauce, and honey. Stir well and place chicken in the skillet skin side up in a single layer. Add broccoli florets. Bake until chicken is cooked through, approximately 15 to 20 minutes.
Garnish with parsley and serve immediately.
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