This dinner is one of my favorite weeknight meals because everything cooks at about the same temperature and comes together easily. The chicken develops crispy, flavorful skin, the broccoli gets perfectly roasted with crispy edges, and the homemade Alfredo sauce is rich, creamy, and far better than anything from a jar.
The best part is that while the chicken finishes in the oven, you can prepare the broccoli, boil the pasta, and make the Alfredo sauce, allowing dinner to hit the table all at once.
Ingredients
6 bone-in, skin-on chicken thighs
1 tsp salt
½ tsp black pepper
1–2 tbsp Kinder’s Garlic Parmesan Seasoning
Directions
Preheat your oven to 425°F.
Pat the chicken thighs dry with paper towels. Removing excess moisture helps the skin become crisp and golden during cooking.
Season both sides of the chicken with salt, pepper, and Garlic Parmesan seasoning. Be sure to coat the skin evenly for maximum flavor.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Place the chicken thighs skin-side down in the hot skillet. Cook for about 5-7 minutes without moving them. This allows the fat to render and creates that beautiful golden-brown crust.
Once the skin is crispy and deeply golden, flip the chicken so the skin side is facing up.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
Remove from the oven and allow the chicken to rest for 5 minutes before serving.
Side Dishes to go with this one
Roasted Garlic Parmesan Broccoli
1 large head broccoli, cut into florets
1-2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ tablespoon Kinder's Garlic Parmesan Seasoning
Instructions
Place the broccoli florets on a baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, and Garlic Parmesan seasoning.
Toss until every floret is evenly coated.
Spread the broccoli into a single layer. Avoid overcrowding the pan so the broccoli roasts instead of steams.
Roast at 425°F for about 15 minutes, stirring once halfway through if desired.
The broccoli is done when it's tender and the edges are slightly crispy and caramelized.
Quick Homemade Alfredo Sauce
½ cup butter (1 stick)
8 ounces cream cheese or Neufchâtel cheese
½ cup heavy whipping cream
½ cup milk
OR substitute 1 cup half-and-half for the cream and milk
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup freshly grated Parmesan cheese
1 pound angel hair pasta
Instructions
Cook pasta, we used angel hair but choose your favorite
While the pasta cooks, melt the butter and cream cheese together in a medium saucepan over medium heat.
Stir until it melts down, it will look light curdled but trust me it turns out great
Add the heavy cream and milk. Continue stirring until the mixture is heated.
Season with black pepper and garlic powder.
Use an immersion blender for 30-60 seconds until silky - or you can give it a good whisking.
Cut the heat and stir in the freshly grated Parmesan cheese.
Add the drained pasta and toss until coated.
