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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1/4 cup unsalted butter - 5 cloves garlic, minced The star of this dish is the chicken thighs. They stay juicy and tender while cooking. The broccoli florets add a nice crunch and a pop of color. The garlic and butter mix creates a rich flavor that ties everything together. - 1 tablespoon fresh lemon juice - Zest of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil Fresh lemon juice brightens up the dish. The zest adds a citrus punch that you’ll love. Dried oregano and paprika bring warmth and depth to the flavors. Salt and pepper are essential for balance, and olive oil helps with roasting. - Fresh parsley, chopped - Lemon wedges for serving Chopped fresh parsley adds a pop of green and freshness. Lemon wedges on the side let you squeeze more zing on your meal. These garnishes not only look good but also enhance the flavor. First, preheat your oven to 400°F (200°C). This temperature helps cook the chicken and broccoli evenly. Next, line a large sheet pan with parchment paper. This ensures easy cleanup and keeps the food from sticking. In a small saucepan, melt 1/4 cup of unsalted butter over low heat. Once melted, add 5 cloves of minced garlic and stir. Then, mix in 1 tablespoon of fresh lemon juice, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Add salt and pepper to taste. Stir until everything is combined, then remove from heat. Pat 4 boneless, skinless chicken thighs dry with paper towels. Season both sides with salt, pepper, and the zest of 1 lemon. Place the chicken in the center of your prepared sheet pan. Next, arrange 2 cups of broccoli florets around the chicken. Drizzle 1 tablespoon of olive oil over the broccoli and season with a pinch of salt and pepper. Pour the garlic butter mixture evenly over both the chicken and broccoli. Make sure everything is well-coated for the best flavor. Bake in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F, and the broccoli should be tender and slightly crispy. After baking, let it rest for a few minutes before serving. To ensure your chicken is perfectly cooked, check its internal temperature. Use a meat thermometer. The chicken should reach 165°F for safety. This ensures it is juicy and tender. For juicy chicken, pat the thighs dry before seasoning. This helps the skin get crispy. Season both sides with salt, pepper, and lemon zest for extra flavor. Let the chicken sit for a few minutes before baking. This helps it stay tender and moist. Roasting broccoli can give it a nice crisp. Start with fresh florets and cut them into even sizes. This helps them cook evenly. Toss the broccoli in olive oil and season lightly. Too much oil can make them soggy. Avoid soggy florets by not overcrowding the pan. Space them out on the sheet pan. This allows hot air to circulate and crisp them up. Bake until the edges are golden and slightly charred. To boost flavor, consider adding herbs and spices. Dried oregano and paprika work well in this dish. You can also try thyme or rosemary for a different twist. For marinating options, let the chicken soak in the garlic butter mix for at least 30 minutes. This infuses it with flavor. You can also add lemon juice for a bright taste. Just remember, the longer you marinate, the more flavor you'll get. {{image_2}} You can easily swap chicken thighs for other cuts. Chicken breasts or tenders work well too. They cook quickly and stay juicy. For a meat-free option, try tofu or shrimp. Tofu absorbs flavors, making it a great choice. Shrimp cooks fast and adds a nice touch. Feel free to mix in other veggies. Carrots and bell peppers add color and crunch. Seasonal veggies keep your dish fresh. Think about asparagus in spring or squash in fall. Each choice brings a new flavor and texture. If you need gluten-free options, use tamari instead of soy sauce. This keeps the flavor but removes gluten. For a dairy-free version, swap the butter for a plant-based alternative. Coconut oil or vegan butter works great. Adjusting these small parts makes the dish fit your needs. To keep your Garlic Butter Chicken and Broccoli fresh, store it properly. First, let the dish cool down to room temperature. Then, place it in an airtight container. This helps to seal in flavors and moisture. In the fridge, it can last for about 3 to 4 days. Make sure to label the container with the date. This way, you won’t forget when you made it. Freezing is a great option if you want to save leftovers. Cut the chicken and broccoli into smaller portions. Use freezer-safe containers or bags to store these portions. Remove as much air as possible to prevent freezer burn. You can freeze the dish for up to 3 months. When you're ready to enjoy it, thaw it in the fridge overnight. For a quick option, you can use the microwave to defrost it. Reheating is key to maintaining taste and texture. Preheat your oven to 350°F (175°C). Place the chicken and broccoli on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15 to 20 minutes, or until warmed through. You can also use a microwave, but be careful not to overcook. Stir halfway through to ensure even heating. Enjoy your meal without losing its delicious flavors! To season chicken thighs well, focus on simple ingredients. I like using salt, pepper, and lemon zest. These enhance the chicken's natural flavor. You can also add dried oregano and paprika for extra taste. Use these steps for seasoning: - Pat the chicken dry first. - Rub salt and pepper on both sides. - Add lemon zest to brighten the flavor. - Let the chicken sit for 15 minutes to absorb the seasonings. This method makes the chicken juicy and full of flavor. Yes, you can prepare this dish in advance. This makes it perfect for meal prep. You can marinate the chicken with the garlic butter mix a day ahead. Just store it in the fridge. For the broccoli, cut it into florets and store it separately. When you're ready to cook: - Preheat the oven. - Arrange the chicken and broccoli on the sheet pan. - Pour the garlic butter over them and bake. This way, you save time and still enjoy a fresh meal. To make this dish low-carb, swap out high-carb foods. Here are some tips: - Use cauliflower florets instead of broccoli. Cauliflower has fewer carbs. - Skip any added sugars in sauces and marinades. - Serve it with a side salad instead of rice or bread. These changes keep the dish tasty while lowering the carbs. Enjoy your Garlic Butter Chicken and Broccoli Sheet Pan Delight guilt-free! This blog post covered how to make tasty Garlic Butter Chicken and Broccoli. We went through key ingredients, simple steps, and helpful tips. You learned about chicken thighs, seasonings, and how to bake everything perfectly. In summary, this recipe is easy, delicious, and flexible. You can try different proteins or vegetables. Have fun in the kitchen and enjoy your meal!

Garlic Butter Chicken and Broccoli Sheet Pan

Discover the mouthwatering flavors of garlic butter chicken and broccoli bliss! This easy recipe features succulent chicken thighs paired with crisp broccoli, all drenched in a rich garlic butter sauce. Perfect for a quick weeknight dinner, it only takes 40 minutes from prep to table. Ready to impress your family? Click through to explore this delicious recipe and make dinner a breeze tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1/4 cup unsalted butter

5 cloves garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Zest of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small saucepan, melt the butter over low heat. Add minced garlic, lemon juice, oregano, paprika, salt, and pepper. Stir until combined, and remove from heat.

      Pat chicken thighs dry with paper towels, then season both sides with salt, pepper, and lemon zest. Place them in the center of the prepared sheet pan.

        Arrange the broccoli florets around the chicken on the sheet pan. Drizzle olive oil over the broccoli and season with a pinch of salt and pepper.

          Pour the garlic butter mixture evenly over both the chicken and broccoli, ensuring everything is well-coated.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the broccoli is tender and slightly crispy.

              Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan or plate individual portions, garnished with additional parsley. A side of lemon wedges can elevate the presentation and add freshness.