Honey Sriracha Chicken with Broccoli
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6-8 boneless chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • ½ c. dry white wine, such as Sauvignon Blanc
  • 1 c. low-sodium chicken stock
  • ¼ c. sriracha
  • 1 tbsp. soy sauce
  • ½ c. honey
  • 1 head broccoli, cut into large florets
  • ¼ c. chopped parsley
  1. Preheat oven to 475°. Preheat large skillet on high heat. Rinse chicken and pat dry thoroughly, then season with salt and pepper. Drizzle olive oil in the skillet and sear chicken skin-side down until skin is crisp and deep golden brown, about 5 minutes. Transfer to a dish skin-side up and set aside.
  2. Reduce skillet to medium heat; add garlic, onion, salt, and pepper and cook for 1 minute. Deglaze pan with white wine using a wooden spoon to scrape bottom of pan, then add chicken stock, Sriracha, soy sauce, and honey. Stir well and place chicken skin side up in a single layer in the skillet. Add broccoli florets. Bake until chicken is cooked through, 18 to 20 minutes.
  3. Garnish with parsley and serve immediately.


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