Dinner Recipe

Prep the chicken

Pat 4 chicken breasts dry with paper towels. Season both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Dredge lightly in 1 cup all-purpose flour, shaking off excess.

Cook the chicken

Heat a large skillet over medium-high heat and add 3 tbs olive oil. When the oil shimmers, add the chicken breasts (work in batches if needed so they don't crowd). Cook 5–6 minutes without moving, until a deep golden crust forms. Flip and cook 4–6 minutes more, until an instant-read thermometer inserted into thickest part reads 160°F (71°C). Transfer chicken to a plate and tent with foil.

Make garlic herb butter and finish

Reduce heat to medium-low. Add 4 tbs unsalted butter to the same skillet. When butter melts and starts to foam, add 4 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Stir in 2 tbs chopped parsley and 1 tbs thyme leaves. Squeeze juice from 1 lemon into the butter sauce (about 1–2 tbs). Return chicken to skillet and spoon the garlic herb butter over the breasts for 1–2 minutes to finish cooking and coat in sauce. Remove from heat when chicken reaches 165°F (74°C).

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 1.5 lb baby potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp dried rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread in a single layer with cut sides down where applicable.

Roast for 20–25 minutes, shaking the pan halfway through, until potatoes are golden and tender when pierced with a fork. If finishing with chicken, place potatoes in the oven at the start of chicken cooking so both complete around the same time.

Bring a medium pot of salted water to a boil. Add 1 lb trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking; drain well and pat dry.

In a large skillet over medium heat, warm 1 tbs olive oil and 1 tbs unsalted butter. Add 1/4 cup sliced almonds and toast, stirring, 1–2 minutes until fragrant and light golden. Add the blanched green beans, 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté 2–3 minutes until heated through and almonds are distributed. Finish with juice from 1/2 lemon, toss, and remove from heat.

Arrange roasted potatoes and sautéed green beans on plates. Place a chicken breast on each plate and spoon remaining garlic herb butter over the top. Sprinkle 1 tbs chopped parsley over chicken and sides. Serve with lemon wedges.

Taste and adjust seasoning as needed (extra salt, pepper, or a squeeze of lemon). Serve immediately.