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.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 140mg
