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
Storage: Store leftovers within 2 hours in an airtight container in the fridge for up to 4 days and reheat in a skillet with a splash of water or in the microwave until the chicken reaches 165°F (74°C).
