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Cast Iron Chicken & Green Beans

Kelly Vega

Ingredients


-6 boneless, skinless chicken thighs

-1 lb. fresh green beans, trimmed

-3 Tbsp. Unsalted butter, divided

-4 cloves garlic, minced

-1 tsp. Paprika

-1 tsp. Onion powder

-juice of 1/2 a lemon

-1/2 cup chicken broth

-1 Tbsp. Hot sauce

-1/2 cup fresh chopped parsley

-crushed red pepper flakes

-salt and pepper to taste

-lemon slices to garnish

Method

-combine onion powder, paprika, salt, pepper and chicken thighs

-arrange green beans in a microwave


safe dish with 1/2 cutwater. Cover and microwave on high until green beans are crisp tender, about 5-7 minutes

-melt 2 Tbsp. Butter in large skillet over medium-low heat

-arrange chicken thighs in one layer in skillet. Cook 5-6 minutes on one side, turn and cook on other side until completely cooked through and no longer pink on the inside.

-transfer chicken to plate, keep warm

-in the same skillet, lower heat and melt remaining butter

-add green beans, garlic, crushed red pepper and parsley

-coat beans well with butter mixture and cook one minute

-add lemon and chicken stock, simmer for 2 more minutes or until slightly thickened

-add chicken thighs back to skillet, top of green beans to re-warm

-garnish with salt, pepper and lemon slices

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