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The dressing for this recipe is a throwback to my mom’s go-to salad dressing when we were growing up (try the mix on any green salad, it’s amazing). On chicken, it’s creamy, savory, and delicious.
1 (24-oz./680-g.) bag long-stem frozen broccoli
6 boneless, skinless chicken thighs
1 teaspoon salt
1/2 cup Gefen Light Mayonnaise
1/2 cup Haddar Italian Dressing
1/4 cup Gefen Honey
1/4 cup mustard
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Assemble broccoli on the tray, and lay the chicken on top. Salt lightly.
Mix the mayo, dressing, honey, and mustard and pour half over the chicken. (Reserve the rest for another time, or see note) Bake for one hour.
Photography: Hudi Greenberger Styling: Janine Kalesis
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cutlets? Can I do this recipe with chicken cutlets?
The bake time for boneless chicken is 1 hr open??
Yup. Open. I would cook a bit less time if using white meat.
creamy chicken Hi, can I do this recipe with chicken bottoms? if yes, how long should I bake it for? should I bake it covered?
Depends if you are using full bottoms or just drumsticks. I would start with an hour and use a meat thermometer to see if it’s done and add time in 15 minute increments till cooked to 160.
Dressing vs seasoning Can I use Italian seasoning instead of Italian dressing
I think the dressing adds the moisture. The seasoning is just a combo of herbs.
I love it
Yum was so easy and delicious! Served it with rice.
This was really a wonderful recipe. Because we didn’t have Italian dressing in the house, garlic dressing with a healthy shake of Italian seasoning was a fine substitute. It was also plenty moist without the additional mayo.
I can’t find Italian dressing locally. Can i replace with anything
Yes, you can replace it with your favorite dressing or make a homemade Italian dressing!
We are trying to figure out what kind of chicken is it dark chicken cutlets?
Also can I bake it covered?
The dark cutlets are the thigh of the chicken – deboned. The recipe calls for skinless, but I would keep the skin on during the cooking and remove after. The skin keeps the meat from drying out.
AMAZING! By far one of my FAVORITE chicken recipes and favorite Mishpacha recipes. I’ve done it on chicken bottoms and without broccoli. The sauce is really something special. For chicken bottoms I just cook it longer, like 1.5 to 2 hours. I also make my own Italian dressing so it’s an extra step which I don’t usually do but for this recipe it’s WORTH it!!
I’m so glad to hear that Ellie! It’s one of my favorites too!
Delicious!! Just made this for supper. Was an all-in-one dinner and it was delicious! First thing my husband said was “Delicious! So creamy!”
I’m so happy you enjoyed it!