Name: Easy Pan-Fried Chicken Thighs with Roasted Butternut and Broccoli
Prep time: 16 min
Cook time: 17 min
Total time: 33 min
Yield: 4 servings
Cuisine: low_sugar
Ingredients: 4 chicken thighs (skin-on, about 600g); 300g butternut squash (cut into 2cm cubes); 250g broccoli mix (florets); 2 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder

Easy Pan-Fried Chicken Thighs with Roasted Butternut and Broccoli

A simple, nutritious one-pan meal featuring tender chicken thighs paired with roasted butternut squash and broccoli. This low-sugar dish is packed with protein and vegetables, perfect for beginners who want a complete meal with minimal effort.

33 min

Easy

4 servings

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Taste Profile

Sweet4/10

Salty5/10

Sour1/10

Umami7/10

Spicy2/10

🥄 Texture

The chicken skin is crisp and golden while the meat underneath stays juicy and tender. Roasted butternut is soft and slightly creamy, and the broccoli keeps some bite with lightly charred edges for contrast.

👃 Aroma

A warm, savory aroma of browned chicken and butter dominates, with nutty, caramelized notes from the roasted butternut. Garlic and black pepper add a toasty spice while the broccoli contributes a fresh, green undertone.

🍷 Pairs Well With

Pair with a medium-bodied Chardonnay or a light Pinot Noir; alternatively a crisp lager works well, and for a non-alcoholic option try sparkling water with a lemon wedge.

🥗 Side Dishes

Serve with herby rice pilaf, creamy mashed potatoes, or a crisp green salad; crusty bread or roasted root vegetables are also good choices.

Instructions

Preheat your oven to 200°C (400°F). Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and garlic powder.

Heat 1 tablespoon of butter in a large oven-safe pan over medium-high heat. Once melted and hot, carefully place the chicken thighs skin-side down and cook for 5 minutes until the skin is golden brown.

Flip the chicken thighs over and remove the pan from heat. Add the butternut squash cubes and broccoli florets around the chicken, dotting them with the remaining 1 tablespoon of butter.

Transfer the entire pan to the preheated oven and bake for 15-18 minutes until the chicken is cooked through (internal temperature 75°C), the butternut is tender, and the broccoli is lightly charred.

Remove the pan from the oven carefully (the handle will be hot!) and let it rest for 2 minutes. Serve directly from the pan onto plates.