Description
These tender and juicy Stovetop Chicken Thighs and Green Beans are a deliciously easy one-pan meal. You will love the perfectly seasoned bone-in thighs with sautéed green beans. And for a bonus, it has a rich and savory pan sauce to drizzle over your favorite side dishes.
Ingredients
- 2 pounds chicken thighs, (about 4-5 bone-in, skin on)
- 1 tablespoon olive oil
- 2 teaspoons all-purpose seasoning or chicken seasoning*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, grated or finely minced
- 1/2 cup low sodium chicken broth or stock
- 1/2 lemon or 2 tablespoons lemon juice
- 12 ounce package fresh green beans (pre-washed and trimmed)
- optional fresh sage, chopped chives
Instructions
- Combine spices on a plate or in a bowl. Press the seasoning onto top and bottom of chicken.
- Add oil and heat skillet over medium -high heat
- Place thighs skin side down and cook for 5 minutes.
- Flip chicken and cook another 5 minutes. Cook until chicken until almost done and registers about 150°F with an internal meat thermometer. Remove to a plate,
- Lower heat to medium. Add butter to melt in pan and then cook the grated or minced garlic and string beans for 2 minutes. Remove beans to a plate.
- Add chicken back to the skillet. Pour in the chicken broth, lemon juice, fresh herbs. Stir to combine, scraping the browned bits off the bottom of the pan. (This adds so much flavor!) Then add back the string beans to the side of the skillet (see photo).
- Cook for another 2-3 minutes or until chicken registers 165° and the string beans are crisp-tender. *
- Remove herbs before serving.
Notes
*If using unpackaged string beans, you can prep by trimming a little bit off the top and bottom and rinse over strainer.
*Add the juice from the other half of lemon if you like the sauce extra lemony.
* If the chicken is done but the string beans are not, remove chicken to platter, cover with foil, and cook string beans until done. The same goes for the chicken if the string beans are done but chicken is not. I timed mine to be done at the same time but size of the chicken thighs can vary the cooking time.
*If you want more pan sauce, add more chicken stock or broth and lemon juice. Also add a little more seasoning. Stir to heat through.
*Store the thighs and string beans separately in airtight containers in the refrigerator for up to 3 days. Reheat in a pan over low-medium heat until heated through. Or reheat on microwave- safe dish, cover with food safe plastic and heat for about 1-2 minutes.
*Freeze in airtight containers for up to 3 months. Defrost overnight in the refrigerator and heat as stated above.
Nutrition is estimate from Nutrifox.com
Nutrition
- Serving Size: 1
- Calories: 227
- Sugar: 1.5g
- Sodium: 277 mg
- Fat: 9.6g
- Carbohydrates: 5g
- Fiber: 1.3g
- Protein: 29.5
- Cholesterol: 133mg