Community recipe
Skillet Chicken Thighs with Creamy Mustard Beans and Broccolini
Crisp-skinned chicken thighs settle into a silky mustard-white bean skillet with bright broccolini and lemon—a cozy, weeknight-ready dinner with plenty of savory pan sauce for spooning over every bite.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 8 oz broccolini, rinsed, dried, trimmed, and thick stems halved lengthwise
- 1 shallot, peeled and finely chopped
- 3 garlic cloves, peeled and finely minced
- 1 lemon, zested and halved
- 2 tbsp parsley, roughly chopped
- 2 lb bone-in, skin-on chicken thighs, patted dry
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 1 tsp dried thyme
- 2 cannellini beans, drained and rinsed
- 1 cup chicken broth
- 2 tbsp dijon mustards
- 0.5 cup heavy cream
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 tbsp lemon juice, freshly squeezed
Make it
Instructions
- 01
Prepare the produce and equipment
Set an oven rack in the center and heat the oven to 425°F. Set out a large oven-safe skillet, a cutting board, a chef’s knife, tongs, a plate, and a fine-mesh strainer. Rinse and thoroughly dry 8 oz broccolini; trim the woody stem ends and halve any thick stems lengthwise. Peel and finely chop 1 each shallot. Peel and finely mince 3 each garlic cloves. Zest, then halve 1 each lemon. Roughly chop 2 tbsp parsley. | Why: Dry produce browns rather than steams, while preparing everything first keeps the skillet cooking smooth and quick.
- 02
Season and sear the chicken
Pat 2 lb bone-in, skin-on chicken thighs very dry. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat the dry oven-safe skillet over medium heat for 2 minutes, then add 1 tbsp olive oil. Place the thighs skin-side down and cook without moving until the skin is deeply golden and releases easily, 8 to 10 minutes. Transfer the thighs to the plate, leaving the rendered fat in the skillet. | Why: Starting skin-side down in a moderately hot skillet renders fat gradually, producing crisp skin without scorching it.
- 03
Build the mustard bean skillet
Pour off all but about 1 tablespoon of fat from the skillet. Add the shallot and cook over medium heat, stirring, until softened and lightly golden, about 3 minutes. Stir in the garlic and 1 tsp dried thyme for 30 seconds, just until fragrant. Add 2 each cans cannellini beans, drained and rinsed, 1 cup chicken broth, 2 tbsp Dijon mustard, and 1/2 cup heavy cream. Scrape up the browned bits, bring the sauce to a gentle simmer, and season with 1/4 tsp kosher salt and 1/4 tsp black pepper. | Why: The browned bits dissolve into the broth, giving the creamy bean sauce the savory flavor of the seared chicken.
- 04
Roast until tender and juicy
Nestle the chicken thighs, skin-side up, into the simmering bean mixture. Arrange the broccolini around the chicken, keeping the skin uncovered. Transfer the skillet to the heated oven and roast until the broccolini is tender with browned tips and the thickest part of the chicken reaches 165°F, 15 to 18 minutes. | Why: Oven heat finishes the chicken evenly while tenderizing the broccolini and concentrating the sauce.
- 05
Brighten, rest, and serve
Carefully remove the skillet from the oven and place it on a heatproof surface. Squeeze 1 tbsp lemon juice into the sauce and stir gently around the chicken. Sprinkle over the lemon zest and parsley. Let the skillet rest for 5 minutes so the chicken juices settle and the sauce thickens slightly. Taste the beans and add a small pinch of salt or pepper if needed, then spoon the beans and broccolini into four shallow bowls and top each portion with a chicken thigh. Serve hot with the remaining lemon half alongside. | Why: Lemon and herbs cut through the rich sauce, and a brief rest keeps the chicken moist when served.
