Pan-Seared Chicken and Broccoli with Yogurt-Tahini Sauce

A sophisticated, Mediterranean-inspired one-pan dish featuring tender chicken thighs, crisp-tender broccoli, and a tangy yogurt-tahini drizzle. The chicken skin is rendered to golden perfection in the same pan used to flash-sauté the aromatics, creating a harmonious and flavorful main course.

Prep: 15 min · Cook: 25 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 lbs chicken thighs
• 1 lb broccoli
• 0.5 cup Yogurt, plain Greek
• 2 tbsp Tahini
• 1 tbsp Lemon, juiced
• 2 clove garlic minced
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Cooking instructions

1. Pat the chicken thighs dry with paper towels and season both sides with half of the salt and pepper.
2. Place the chicken skin-side down in a cold, large heavy-bottomed skillet. Turn the heat to medium and cook for 15 min, until the skin is deep golden brown and crisp. Flip the chicken and cook for another 8 min until the internal temperature reaches 165°F. Remove chicken to a plate and cover loosely. (about 23 min)
3. In the same pan, keep 1 tbsp of rendered chicken fat. Add the broccoli florets and cook for 2 min, stirring occasionally, until bright green and slightly charred. (about 2 min)
4. Add the minced garlic to the broccoli and sauté for 30 seconds until fragrant. Remove the pan from the heat.
5. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and remaining salt and pepper until smooth.
6. Return the chicken to the pan with the broccoli and drizzle the yogurt-tahini sauce over everything before serving.