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Skillet-Roasted Chicken Breasts with Garlic-Ginger Broccoli

Published January 2019

Why This Recipe Works

This recipe is a twofer from one skillet. First, we season bone-in, skin-on chicken breasts under the skin with salt. We place them skin side down in a cold skillet and then turn on the heat to slowly render and brown the skin without overcooking the delicate flesh just beneath it. Once the skin is well browned, we flip the breasts and place them in a 325-degree oven for about 30 minutes to cook through. While the cooked chicken breasts rest, we add garlic, ginger, sesame oil, salt, and sugar to the skillet and cook them until the chicken juices have reduced and the aromatics begin to sizzle in the chicken fat and release flavor. We then add broccoli to the pan along with a little water, cover the pan, and let the broccoli cook through. With the skillet uncovered, the savory, chicken-y liquid thickens to coat the broccoli.

4 (10- to 12-ounce) bone-in split chicken breast, trimmed
2 ½ teaspoons kosher salt, divided
Vegetable oil spray
3 garlic cloves, sliced thin
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil
¼ teaspoon sugar
1 ½ pounds broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and sliced on bias ¼ inch thick
½ cup water
Nutritional Information

From The Shop

Instructions

Serves 4

Be sure to remove excess fatty skin from the thick ends of the breasts when trimming.

Total Time: 1¼ hours

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Working with 1 breast at a time, use your fingers to carefully separate skin from meat. Peel back skin, leaving skin attached at top and bottom of breast and at ribs. Sprinkle 1½ teaspoons salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with oil spray.

2. Place chicken, skin side down, in 12-inch ovensafe skillet and set over medium-high heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7 to 9 minutes.

3. Carefully flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 25 to 30 minutes.

4. Transfer chicken to plate; do not discard liquid in skillet. Add garlic, ginger, oil, sugar, and remaining 1 teaspoon salt to skillet and cook over medium-high heat, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 2 to 4 minutes. Add broccoli and water and bring to simmer. Cover skillet, reduce heat to medium, and cook until broccoli is crisp-tender, 5 minutes, stirring halfway through cooking. Uncover and continue to cook, stirring frequently, until broccoli is fully tender and sauce coats broccoli, 2 to 4 minutes longer. Add any accumulated chicken juices to skillet and toss to combine. Season with salt to taste. Transfer broccoli to serving platter. Top with chicken and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.