Tender pan seared chicken thighs meet crisp broccolini in this quick and easy skillet dinner for one. Made in just one pan with simple ingredients, this recipe features boneless skinless chicken thighs and takes just 20 minutes to make. Perfect for busy weeknights!
This stovetop chicken recipe has been in my rotation a lot lately, and I can't seem to stop making it because it's just. so. easy. And delicious. I love it on a busy night, but I also love being able to meal prep lunches with it ahead of time. I'll often cook an extra thigh in the same skillet to use in a bowl like this Copycat Sweetgreen Harvest Bowl.
This recipe was inspired by my walnut chicken recipe, and once I added in the broccolini (in the same pan! woohoo!) I couldn't go back. 😉
✔️ Tips for success
Tip #1: Look for boneless skinless chicken thighs for best results. I don't recommend bone-in chicken thighs for this recipe, but skin-on thighs is fine. You can substitute chicken breasts, but keep in mind that they may cook faster or slower depending on thickness.
Tip #2: Once you add the chicken thighs to the skillet, don't disturb them for at least 4-5 minutes (even if it's tempting to)! The secret to pan searing chicken is to let it sit and do its thing without interruption.
Tip #3: After adding the broccolini, toss it around so it gets coated with the chicken juices. If the pan looks dry, add a tablespoon of water to help steam without losing the sear.
Storage and reheating
Refrigerate leftovers in a shallow, covered container within two hours, or within one hour if the temperature is above 90°F. Store for up to 3-4 days. I like to reheat in a covered skillet with a splash of water, but the microwave works for faster warming. Just make sure the chicken reaches an internal temperature of 165°F (74°C) after reheating.
🥧 Serving suggestions
If you're looking for something more substantial alongside this dinner for one, I highly recommend this wild rice recipe or these roasted sweet potatoes. (Prepare those earlier or in advance since they both take a little longer to cook.) For even more flavor, you can top it all off with this delicious lemon garlic aioli sauce.
And for more quick meal ideas, explore my simple dinners for one.
🍳 Recipe
Ingredients
Equipment
Method
- Wash and trim any leaves from 1 bunch broccolini, cut about an inch off the stalks, and set aside. Add 1 tablespoon Dijon mustard to a medium mixing bowl, and mix 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, sea salt and freshly ground black pepper to taste, and 2 tablespoons walnuts (if using) in a separate bowl. Finally, heat 2 teaspoons olive oil in a skillet over medium heat.
- Add 2 medium boneless skinless chicken thighs to the bowl with the Dijon mustard and use your hands to mix and coat all surfaces of the chicken. One by one, dip and coat each thigh in the spice mixture and place in the skillet.
- Cook the chicken for 4-5 minutes until browned on the underside. (Don't peek earlier than that, for best results.) Flip each thigh over on one side of the skillet, reduce the heat to medium low, and place the broccolini in the other side of the skillet. Cover and cook for another 5-7 minutes, checking that the thickest part of each chicken thigh reaches 165°F (74°C) with an instant-read thermometer. Continue cooking as needed; timing varies with thickness. If the pan looks dry, add 1 tablespoon of water to help the broccolini steam.
- Serve immediately, and enjoy!
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook poultry until the internal temperature reaches 165°F (74°C); use a food thermometer to check the thickest part.
- Do not rinse raw poultry; washing can spread bacteria around the sink and countertops.
- Use separate cutting boards and utensils for raw poultry and other ingredients.
- Wash hands, knives, and surfaces with warm, soapy water after handling raw poultry.
- Refrigerate leftovers within 2 hours (or within 1 hour if it's very warm).
For more guidance on handling and cooking poultry safely, see USDA's poultry food-safety guidance.
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