Stovetop Lemon-Garlic Chicken Thighs with Sautéed Mushrooms & Onions + Oven-Roasted Baby Broccoli
Fast, cozy skillet chicken with mushrooms and a bright lemon finish, plus roasted broccoli. Similar comfort level to bistro chicken, but not creamy/cognac and not a cod-style ragout.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb (about 4 small thighs) $4.49 sale (per lb)
- Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 1 (8 oz) pack, sliced $3.99 sale
- Jumbo Yellow Onions 1/2 medium, thinly sliced $1.29 sale (per lb)
- Kroger® Sweet Baby Broccoli (10 oz) 1 (10 oz) bag $3.99
- Fresh Organic Lemon - Each 1 (1–2 tbsp juice + a little zest optional) $1.69
- Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
- Olive oil 2 tbsp, divided
- Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 1/3 cup (or any broth you have) $2.49
- Salt to taste
- Black pepper to taste
Instructions
- Roast broccoli (oven): Heat oven to 425°F. Toss baby broccoli with 1 tbsp olive oil, salt, pepper. Roast 12–15 minutes until browned and crisp-tender.
- Sear chicken (stove): Pat chicken thighs dry; season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear 4–5 minutes per side until deeply browned and cooked through (165°F). Transfer to a plate.
- Sauté mushrooms/onion: Lower heat to medium. Add mushrooms and onion with a pinch of salt; cook 6–8 minutes until mushrooms brown and moisture cooks off. Add garlic; cook 30 seconds.
- Quick pan sauce: Add 1/3 cup broth and scrape up browned bits. Simmer 1–2 minutes. Add lemon juice (and zest if you want). Return chicken to the skillet for 1 minute to coat.
- Serve: Plate chicken and mushroom pan sauce with roasted broccoli.
Health notes: ~550–750 kcal/serving depending on skin-on vs skinless and butter/oil. High protein; add extra broccoli for volume.
Drink pairing: Washington Chardonnay (lightly oaked) or Sauvignon Blanc. If you want red: a light Pinot Noir.