Ingredients:

  • 1 lb boneless, skinless chicken breasts, pounded to even thickness
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 2 tbsp olive oil
  • 10 oz broccolini, trimmed
  • 1 clove garlic, minced
  • ¼ cup low-sodium chicken broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Greek yogurt
  • 1 tsp lemon juice
  • ½ tsp dried thyme

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Note: Moisture is the enemy of a good sear.
  2. Heat 1 tbsp olive oil over medium high heat in a 12 inch skillet.
  3. Sear chicken for 5–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  4. Remove chicken and let it rest on a plate. Note: Resting keeps the juices inside the meat.
  5. In the same skillet, add the remaining tablespoon of oil.
  6. Toss in the broccolini and minced garlic, sautéing for 3–4 minutes until tender crisp and slightly charred.
  7. Move vegetables to the edges of the pan.
  8. Lower heat to medium. Pour in chicken broth to deglaze the pan, scraping up the browned bits.
  9. Whisk in Dijon mustard, thyme, and lemon juice.
  10. Stir in Greek yogurt and simmer for 1–2 minutes until velvety. Return the chicken and pan juices to the skillet and spoon sauce over everything.