Crispy Chicken Skillet with Broccoli, Parmesan and Hazelnuts
Crispy chicken thighs meet savory broccoli with garlic and chili. Parmesan and toasted hazelnuts add extra bite and make this a filling keto main course.
By yumbelo · 2 servings · 30 minutes
Ingredients
- 400 g Boneless chicken thighs with skin
- 120 g Broccoli
- 2 pc Garlic cloves
- 20 g Butter
- 1 tbsp Olive oil
- 40 g Parmesan
- 30 g Hazelnuts, chopped
- 0.5 pc Lemon (juice)
- 1 tsp Thyme, dried
- 1 pinch Chili flakes
- Salt
- Pepper
Method
- Cut the broccoli into small florets, peel the stem and slice it thinly. Pat the chicken thighs dry and season generously with salt and pepper.
- Heat the olive oil in a large pan over medium heat. Place the chicken skin side down and fry for 6 to 8 minutes until crispy, then flip and cook for another 5 minutes until the meat is cooked through (core temperature 75 °C).
- Remove the chicken from the pan, cut into bite-sized pieces and keep warm. Pour off excess fat, leaving a small amount.
- Add the butter and the finely chopped garlic cloves to the pan. Fry the broccoli in it for 4 to 5 minutes, season with salt, pepper and chili flakes, add 2 tbsp water and steam covered for 3 minutes.
- Toast the hazelnuts in a dry pan until golden brown, then remove. Finely grate the Parmesan.
- Return the chicken to the pan, season with lemon juice and thyme and heat through briefly. Serve sprinkled with grated Parmesan and hazelnuts.