Skillet-Roasted Broccoli with Parmesan and Black Pepper Topping

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SERVES4

TIME35 minutes

Skillet-Roasted Broccoli with Parmesan and Black Pepper Topping

WHY THIS RECIPE WORKS

Deeply browned broccoli has a nutty flavor and a hint of crisp texture. To make it quickly on the stovetop, we cut broccoli crowns into wedges to create plenty of flat sides that sat flush with the surface of the skillet, and we steamed the... Read More

GATHER YOUR INGREDIENTS

Topping

Broccoli

*

BEFORE YOU BEGIN

We developed this recipe with Diamond Crystal kosher salt, which has large grains. If using smaller-grained Morton's kosher salt, use only ½ teaspoon.

1

INSTRUCTIONS

FOR THE TOPPING: Using your fingers, mix pepper and lemon zest in small bowl until evenly combined. Add Parmesan and toss with your fingers or fork until lemon zest and pepper are evenly distributed. Sprinkle one-third of topping onto platter.

2

FOR THE BROCCOLI: Cut broccoli crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Add oil to 12-inch nonstick or carbon-steel skillet and tilt skillet until oil covers surface. Add broccoli, cut side down (pieces will fit snugly; if a few pieces don't fit in bottom layer, place on top). Sprinkle evenly with salt and drizzle with water. Cover and cook over high heat, without moving broccoli, until broccoli is bright green, about 4 minutes.

3

Uncover and press gently on broccoli with back of spatula. Cover and cook until undersides of broccoli are deeply charred and stems are crisp-tender, 4 to 6 minutes. Off heat, uncover and turn broccoli so second cut side is touching skillet. Move any pieces that were on top so they are flush with skillet surface. Continue to cook, uncovered, pressing gently on broccoli with back of spatula, until second cut side is deeply browned, 3 to 5 minutes longer. Transfer to platter, sprinkle with remaining topping, 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.