Crispy Chicken Thighs and Sauteed Broccoli


  • 8 chicken thighs, boneless and skinless
  • 2 tablespoons dijon mustard
  • 1/2 cup of dry white wine
  • 2 garlic cloves, minced
  • 1/4 cup lemon juice, 2 tablespoons
  • 1 cup Italian panko crumbs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 heads of fresh broccoli
  • 2 tablespoons McCormick’s Perfect Pinch Garlic & Herb seasoning
  • 1/4 cup extra virgin olive oil, plus 2 tablespoons
  • 1/4 cup grated parmesan cheese
  • 1/4 cup pistachio nuts, shelled and lightly salted

Chicken Directions:

  • Preheat air fryer to 425 degrees F
  • In a large bowl, mix Dijon mustard, garlic, wine, 2 tablespoons lemon juice, salt and pepper. Add chicken thighs and coat thoroughly.
  • Spread Italian panko crumbs in a shallow dish, dip each chicken thigh in the crumbs (only coat the top side of each thigh) and place crumb side up on a greased baking sheet.
  • Air Fry for 25 minutes or until chicken is cooked through at the top is crispy.
  • If using a conventional oven cooking method, bake at 425 degrees for 20-25 min.

Broccoli Directions:

  • Wash and cut broccoli into small florets.
  • Add McCormick’s Perfect Pinch Garlic & Herb seasoning, olive oil, 1/4 cup of lemon juice, and salt and pepper to taste
  • In a large saute pan, heat 2 tablespoons of olive oil on medium heat.
  • Add broccoli mixture and cook until soft, 10-15 min.
  • Lower heat to simmer and add parmesan cheese and pistachio nuts, mix well for 1-2 minutes and then remove.
  • Plate and enjoy along side your crispy chicken!
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