Chicken With Green Beans Recipe

Prep and marinate

Pat the chicken thighs dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, 2 minced garlic cloves, 3 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Add the chicken and coat evenly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours. Remove from refrigerator 15 minutes before cooking if chilled.

If you prefer a quicker sear, lightly score thicker parts of the thighs so they cook evenly.

Prepare green beans

Trim the ends from 12 oz green beans and rinse. Thinly slice 1 shallot or small onion and 1 garlic clove. Zest 1 lemon.

Bring a medium pot of salted water to a boil. Blanch the green beans for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Cook the chicken

Heat a large skillet over medium-high heat. Add 1 tbs olive oil (for sautéing). When shimmering, add the marinated chicken thighs, shaking off excess marinade. Sear 4–5 minutes on the first side without moving until a deep golden crust forms. Flip and cook 3–4 more minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.

Sauté aromatics and finish green beans

In the same skillet over medium heat add 1 tbs butter. Add the sliced shallot and sauté 1–2 minutes until softened. Add the sliced garlic and red pepper flakes (if using) and cook 30 seconds until fragrant. Add the blanched green beans, 1/4 cup broth and 1/2 tsp salt and 1/4 tsp black pepper. Toss and cook 2–3 minutes, stirring occasionally, until the beans are heated through and the liquid has mostly reduced but still glazes the beans. Stir in lemon zest and 2 tbs chopped parsley.

Combine & serve

Return the chicken to the skillet nestling it among the green beans for 1 minute to reheat and meld flavors. Taste and adjust seasoning. Serve chicken atop or alongside the green beans with lemon wedges for squeezing over. Estimated serving: 2.