I love how quickly this dish comes together while still giving me a juicy, flavorful chicken dinner with perfectly tender broccolini. It’s a simple one-pan recipe I turn to when I want something fast, satisfying, and easy to clean up afterward.
Why You’ll Love This Recipe
I like that everything cooks in one skillet, so cleanup is minimal. The mustard and spice coating gives the chicken a rich, savory crust, and the broccolini cooks right alongside it, soaking up the pan flavors. This recipe is quick enough for weeknights but tasty enough to serve when I want something impressive without a lot of effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large bunch broccolini
2 tablespoons olive oil (or butter or coconut oil)
2 tablespoons chopped walnuts (optional)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
4 boneless skinless chicken thighs
Directions
Trim the broccolini by removing any leaves and cutting about an inch off the ends. Rinse and set aside.
Place the Dijon mustard in a small bowl. In another bowl, combine the Italian seasoning, garlic powder, salt, pepper and walnuts if using.
Heat the olive oil in a large skillet over medium heat.
Coat each chicken thigh in the mustard, then press each piece into the spice mixture until fully coated. Place the thighs in the hot skillet, smooth side down.
Let the chicken sear for 4–5 minutes without flipping, allowing a golden crust to form.
Flip the chicken, reduce the heat to medium-low, and add the broccolini to the other side of the skillet. Add a splash more oil if needed. Cover and cook for 5–7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
If the broccolini cooks faster, remove it and let the chicken finish as needed.
Serve hot or let cool for meal prep.
Servings And Timing
Servings: 2
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Variations
I sometimes swap the broccolini for broccoli or cauliflower florets if that’s what I have on hand. A squeeze of lemon juice in place of the mustard gives the dish a bright, citrusy twist. If I skip the walnuts, I can use pecans, almonds, or no nuts at all. I also like experimenting with different dried herbs depending on what’s in my pantry.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the chicken and broccolini for up to 2 months. To reheat, I warm everything gently in a skillet over medium-low heat to keep the flavors intact, though the microwave works well for quick reheating.
FAQs
How do I keep the chicken from sticking to the pan?
I let the skillet heat properly and avoid flipping the chicken too early. Once it sears, it naturally releases.
Can I make this recipe with chicken breasts?
I can substitute chicken breasts, but since they’re leaner, I usually add a little extra oil and keep an eye on the cooking time.
What’s a good substitute for broccolini?
Broccoli florets or cauliflower work perfectly in this recipe and cook at a similar rate.
Can I leave out the mustard?
Yes, but I like how the mustard helps the spices stick and adds depth. Lemon juice or a little olive oil also works for coating.
How do I know the chicken is cooked?
I check that the internal temperature reaches 165°F (74°C) at the thickest point, or I look for clear juices when pierced.
Conclusion
This pan-seared chicken thigh recipe has become a go-to for me when I want a flavorful, balanced meal without much effort. The crispy, seasoned chicken and tender broccolini make a satisfying combination, and the simple ingredient list keeps things accessible. I love how easily it fits into busy weeknights or meal-prep routines.
Pan-seared chicken thighs with broccolini is a quick and flavorful one-skillet meal featuring juicy, golden chicken and tender broccolini. It’s simple to prepare, easy to clean up, and perfect for busy weeknights.
Total Time:20 minutes
Yield:2 servings
Ingredients
1 large bunch broccolini
2 tablespoons olive oil (or butter or coconut oil)
2 tablespoons chopped walnuts (optional)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
4 boneless skinless chicken thighs
Instructions
Trim broccolini by cutting off about an inch of the stems and removing any leaves. Rinse and set aside.
Place Dijon mustard in a small bowl. In another bowl, combine Italian seasoning, garlic powder, salt, pepper, and walnuts (if using).
Heat olive oil in a large skillet over medium heat.
Coat each chicken thigh with mustard, then press into spice mixture to fully coat. Place thighs in skillet, smooth side down.
Sear chicken for 4–5 minutes without flipping to form a golden crust.
Flip the chicken, reduce heat to medium-low, and add broccolini to the skillet. Add more oil if needed. Cover and cook for 5–7 minutes until chicken is fully cooked (165°F/74°C).
Remove broccolini early if it finishes before chicken. Serve hot or cool for meal prep.
Notes
Use lemon juice or olive oil instead of mustard for a lighter flavor.
Substitute walnuts with pecans, almonds, or omit for a nut-free version.
Swap broccolini with broccoli or cauliflower.
Make sure skillet is hot before adding chicken to prevent sticking.
Use a meat thermometer to ensure chicken is fully cooked.
