Ingredients
Equipment
Method
- Wash and trim any leaves from the broccolini stalks, cut about an inch off the stalks, and set aside. Add the mustard to a medium mixing bowl, and mix the spices, salt and pepper (and walnuts if using) in a separate bowl. Finally, heat the oil in a skillet over medium heat.1 bunch broccolini, 1 tablespoon Dijon mustard, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, sea salt, freshly ground black pepper, 2 tablespoons walnuts, 2 teaspoons olive oil
- Add the 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.2 medium boneless skinless chicken thighs
- 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 or until the juices run clear using either a fork or sharp knife to test. If necessary, flip the chicken once more to cook through; internal temp should reach 165°F (74°C).
- Serve immediately, and enjoy!
Nutrition
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
