Step 1

Preheat oven to 425°F.

Step 2

Season chicken all over with salt and pepper.

Step 3

In a large oven-ready skillet, heat oil over medium-high heat.

Step 4

Place chicken, skin side down, in the hot skillet. Cook until golden brown, about 8 to 10 minutes. (Shift the chicken around in the skillet occasionally to prevent sticking).

Step 5

Remove from heat and turn chicken over. Place skillet in the oven for 20 minutes until chicken is completely cooked (internal temperature of 165°F). Use tongs to remove chicken onto a platter or plate.

Step 6

Discard the oil and any rendered grease from the skillet. Leave the brown bits that have stuck on the surface of the pan.

Step 7

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente, typically about 10 to 12 minutes, check package instructions for guidance. Add the broccoli in the final 3 minutes of cooking. Drain, and set aside.

Step 8

Return the skillet to the stove over medium heat and add the butter. Once melted, stir in the flour and whisk for about 2 minutes.

Step 9

Stir in the milk, cream, chicken stock, Dijon, Worcestershire sauce, garlic powder, 1 tsp salt, and ¼ tsp ground black pepper. Stir constantly until thickened, about 5 minutes.

Step 10

Add the cooked pasta and broccoli and gently stir until well-mixed. Stir in the cheese, and then nestle the cooked chicken thighs in the skillet. Serve at once.