Another single skillet situation for ya, Sally! (<–who is Sally?)
Okay, remember this One Pan Orzo Chicken thang I made you from yesterlore? It is that again, once I put my thing down, flipped it and reversed it.
Because we need options, man! More things to do with buttermilk chicken thighs, brah! More one-skillet meals possibilities, homie!
I can chill.
See? Seven ingredients from top to bottom.
And you may be like, “Why are you so obsessed with buttermilk, Bev?” To which I respond, “Is the Pope crossing the road with the chicken?” (that worked better in my head.)
Buttermilk is an acid, so it tenderizes. Adds tang. Enhances. Makes a little silky. Why AREN’T you obsessed with buttermilk is the true issue here.
Speaking of, let’s sear! Five minutes on each side until you get some pretty browning. Also, let me say this here. When you tong the chicken out of its marinade and into the hot pan, there will be a small chunk of time where the buttermilk bubbles up and gets almost braise-y like. Just let it keep going, because once you flip it, it’ll evaporate and the chicken will really start to brown and get guuuuud.
Ten minutes of searing. Doesn’t have to be cooked all the way through yet, so stop throwing machete eyes at me.
Chop up your broccolini! If you can’t find the baby broccoli, regular broccoli works just fine. Just be sure to call it “common” broccoli behind its back, to feel like Downton Abby for a hot moment.
To that skillet, you’ll add it all. The grain ble-
Oh! Let’s talk about this grain blend. It’s this, specifically. And I’ve seen very close versions of it in multiple grocery stores, which is the only reason I’m including it here. But HARK, if you can’t find it, straight up Israeli couscous is fiiiiiine. Or orzo! Or a MIX.
So add it all to the pan – the onions, the grains, broccolini and the stock. Get it all covered and snuggled, because it’s about to go on a joy ride in that hot oven. (you can ignore the way I said that just now.)
Hello, mega mama skillet of cozy bliss face. Everything is PERFECT in this, you guys. In that short time the stock soaks it all up and the grains are toothy but tender, the chicken is cooked through and a breeze to lightly shred.
And also, you’ve sprinkled chopped parsley on top with plenty of lemon juice so the brightness and zing factor is beautifully out of control right now.
Such a simple recipe. The only thing you really need to remember ahead of time is the chicken in the buttermilk. Get it in the buttermilk, already! For a few hours. Even overnight is fab. But buttermilk that ish. It makes. a. DEEF-ER-AAAAANCE.
I’m not yelling at you.
Perhaps I should be though BECAUSE LOOK.
One skillet. Succulent thighs. Toothy grains. Tender greens. Lemon bliss.
o n e s k i l l e t
Your new best friend.
Make this tonight. I dare ya.