Low Iodine Basil-Parsley Chicken Skillet with Broccoli
Total time45 min
Prep time15 min
Cook time30 min
4.5(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 4 cups broccoli florets (about 1 medium head)
- ¼ cup fresh basil leaves, roughly torn
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - salt, to taste
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with the 1 tsp fine sea salt.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden and releases easily from the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!