Herb Crusted Chicken Thighs
Herby, nutty, garlicky - this recipe is so refreshing for a summer dinner! I think this MIGHT be in the lead as one of my favorite summer chicken dishes that I’ve ever made. I was so impressed with the flavors - YUM!
I shared this recipe with my IGNITE team last month and it is too good not to share with the rest of you. We eat a good amount of chicken in our family and I think chicken can sometimes get a little boring. I wanted to make something with flavors I haven’t really played around with before. I love this because it’s got loads of fresh herbs which have tons of vitamins like C, A, K and powerful antioxidants and nuts which contain healthy fats.
I got the idea of using herbs and nuts in a chicken from Dr. Mark Hyman (BTW follow him if you don’t already) and I was hesitant because too many herbs can sometimes be overpowering. I decided to pick my favorite ones and stick with them. On top of the amount of herbs I added a lot of nuts and garlic powder. AND WOW, did these three things pair well together.
The best part about this is that it’s fairly simple to make. The cleanup might make you think otherwise, but I promise you it is worth the mess. Add roasted veggies or a summer salad with fresh fruit and you’ve got yourself a really tasty meal.
INGREDIENTS
6 boneless skinless chicken thighs
3 tablespoons extra virgin olive oil or ghee 1⁄4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Freshly ground black pepper 1⁄2 teaspoon sea salt
1⁄2 teaspoon garlic powder 1/2 cup cashews, crushed
1 tablespoon Dijon mustard
INSTRUCTIONS
Mix the chopped herbs, salt, pepper, garlic powder, and crushed nuts in a bowl.
Brush each thigh with a thin layer of Dijon mustard and then coat each side with the herb mix
Heat 1 tablespoon olive oil in a skillet over medium heat. Place chicken on the skillet and let sit on one side and brown. Flip the chicken and cook until the internal temperature reaches 165. Continue adding more oil as needed and be sure not to overcrowd the pan
Remove from the pan once finished cooking and serve with your favorite side