Description
A quick and flavorful pan-seared chicken dish with garlic, lemon, and seasonal vegetables, ready in just 25 minutes.
Ingredients
Scale
- 4 boneless skin-on chicken thighs (about 1.2 pounds)
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 medium lemon, zested and juiced
- 1 small red onion, sliced into half moons
- 2 cups baby potatoes, halved (or fingerlings)
- 2 cups green beans, trimmed
- 1/4 cup low-sodium chicken broth or white wine
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley for garnish
- Optional: pinch of red pepper flakes or a teaspoon of Dijon mustard
Instructions
- Pat chicken dry, season with salt, pepper, and smoked paprika; let rest.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat; add chicken skin-side down and sear for 4 minutes.
- Flip chicken, cook for another 3 minutes, then transfer to a plate.
- Add remaining tablespoon of oil, toss in potatoes, sauté for 5 minutes.
- Stir in onion, garlic, and green beans; cook for 2 minutes, then add broth or wine and lemon juice.
- Nestle chicken back in, add butter and lemon zest, reduce heat, cover, and simmer for 6 minutes.
- Uncover, remove chicken to rest for 3 minutes, spoon sauce over, sprinkle parsley, and serve.
Notes
For a quicker version, cut potatoes smaller and slice chicken thinly. Serve with a simple salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3.5g
- Protein: 32g
- Cholesterol: 80mg