Step by step

Method

5 steps

1. 1

   Thaw the broccoli until you can cut the florets into bite-size pieces. Bring a large pot of salted water to a boil and cook the rotini until tender but still springy, following the package time. Drain and set aside.

2. 2

   Pat the chicken thighs dry and season with salt and pepper. Heat the olive oil in a deep skillet over medium heat and cook the thighs about 5 minutes per side, until browned and 165°F in the thickest part. Rest them on a board for 5 minutes.

3. 3

   While the chicken cooks, zest the lemon and mince the garlic. Lower the skillet to medium-low, add the garlic, and stir for 1–2 minutes until fragrant but not brown.

4. 4

   Pour in the broth and scrape up the browned bits. Add the cream, about 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Bring it to a gentle simmer for 3–5 minutes, until the sauce lightly coats a spoon. Taste for salt and pepper.

5. 5

   Slice the chicken into bite-size pieces and add it to the skillet with the drained pasta and broccoli. Toss until everything is hot and coated, about 2 minutes, then finish with another squeeze of lemon if you like.