Preheat your oven to 425°F. This is the perfect temperature to get that chicken nice and crispy on the outside while remaining juicy inside.
Season the chicken all over with the Kosher salt and black pepper. Don’t be shy; this is where the flavor begins!
In a large oven-ready skillet, heat the olive oil over medium-high heat. You want the oil hot enough to sear the chicken but not so hot that it smokes.
Once the oil is shimmering, place the chicken in the skillet, skin side down. Cook for about 8 to 10 minutes, or until the skin is golden brown. Shift the chicken occasionally to prevent sticking.
Carefully remove the skillet from the heat and turn the chicken over. Now, place the skillet in the preheated oven and bake for 20 minutes, until the internal temperature reaches 165°F. Use tongs to transfer the chicken to a platter once it’s done.
Discard any excess oil and the rendered fat from the skillet but keep the brown bits stuck on the bottom. These add incredible flavor!
Meanwhile, bring a pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 10 to 12 minutes. In the last 3 minutes of cooking, add the broccoli florets to the pot.
Once cooked, drain the pasta and broccoli, and set aside.
Return the skillet to medium heat and add the butter. Let it melt, then stir in the flour and whisk for about 2 minutes until it becomes a light golden color.
Slowly stir in the milk, heavy cream, chicken stock, Dijon mustard, Worcestershire sauce, garlic powder, and remaining Kosher salt and black pepper. Keep stirring until the sauce thickens, which should take about 5 minutes.
Add the cooked pasta and broccoli, gently mixing until everything is well combined.
Finally, stir in the Parmesan cheese until melted, and nestle the cooked chicken thighs into the mixture. Serve at once for the best experience!
