One-Pan Sautéed Chicken with Green Beans and Potatoes

Tender chicken thighs and crisp vegetables roasted together in one pan, finished with garlic and herbs for a vibrant weeknight dinner.

Cuisine: American

Category: Quick Meals

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 boneless, skinless (1.5 lbs) chicken thighs
• 1.5 lbs, halved baby potatoes
• 1 lb, trimmed green beans
• 3 tbsp, divided olive oil
• 2, minced garlic cloves
• 1 tsp, divided dried thyme
• 1/2 tsp, divided salt
• 1/4 tsp, divided black pepper
• 1/4 cup chicken broth

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs halved baby potatoes in a bowl with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat and spread on a baking sheet. Roast for 15 minutes.
2. Step 2: Season 4 boneless, skinless chicken thighs (1.5 lbs) with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove chicken and set aside.
3. Step 3: Add 2 minced garlic cloves to skillet and cook for 30 seconds until fragrant. Stir in 1 lb trimmed green beans and 1/4 cup chicken broth. Cook for 2-3 minutes until beans start to soften. Return chicken to skillet and add roasted potatoes. Sprinkle with 1/4 tsp dried thyme. Cook for 5-7 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.