Meal For 3 Recipe

Prepare chicken

Pat the 3 chicken breasts dry with paper towels. If breasts are uneven thickness, butterfly or pound them to an even 1/2–3/4-inch thickness for even cooking.

Season and dust

Combine 1.5 tsp salt, 3/4 tsp pepper and 1/2 tsp garlic powder. Season both sides of each breast evenly. Lightly dust both sides with 2 tbs flour if using (this helps form a light crust).

Sear the chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil is shimmering and hot, add chicken (do not overcrowd; cook in two batches if needed). Sear undisturbed 4–5 minutes until deeply golden underneath. Flip and cook 3–4 minutes more until the second side is golden and an instant-read thermometer inserted into the thickest part reads 155–160°F (will carry over to 165°F). Reduce heat if the pan browns too quickly.

Finish with lemon-herb butter

Lower heat to medium-low, push chicken to one side. Add 3 tbs unsalted butter to the pan. Once melted, stir in 2 tbs lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley and 1 tsp thyme (if using). Spoon the melted butter over the chicken for 1 minute to glaze and flavor. Remove chicken to a plate, tent loosely with foil and rest 5 minutes before serving.

Prep and boil

Peel (optional) and cut 1 lb potatoes into 1–1.5-inch cubes for even cooking. Place in a pot and add cold water to cover by 1 inch. Add 3 peeled garlic cloves. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes and garlic well, return to the hot pot for 1 minute over low heat to help evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Finish and season

Warm 2 tbs butter and 1/2 cup milk together (microwave or small saucepan) then stir into the mashed potatoes with 2 tbs sour cream if using. Season with 3/4 tsp salt and 1/4 tsp pepper, taste and adjust. Keep warm covered until serving.

Blanch (optional for extra tenderness)

Bring a medium pot of salted water to a boil. Add 12 oz trimmed green beans and cook 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside. (If you prefer extra crunch, skip blanching and sauté directly.)

Sauté

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 1 sliced garlic clove and sauté 30 seconds until fragrant but not browned. Add the green beans and sauté 4–5 minutes (if blanched) or 6–8 minutes (if raw) until tender-crisp and lightly blistered in spots. Season with 1/2 tsp salt and 1/4 tsp pepper.

Finish

Squeeze the reserved lemon wedge over the beans, toss, then transfer to a serving dish.