Garlic-Butter Chicken with Crispy Pan Vegetables
Ingredients
- 1½ poundchicken breast (cut into bite-sized pieces)
- 3 tablespoonbutter
- 6 clovegarlic
- 12 ouncebaby potatoes
- 8 ouncegreen beans
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3 sprigfresh thyme
- 1lemon
Prep
- 01
Cut 1.5 pounds chicken breast into bite-sized pieces (roughly 1.5 inches).
- 02
Halve 12 ounces baby potatoes.
- 03
Trim green beans and mince 6 cloves garlic.
Method
- 01
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Heat a large skillet over medium-high heat. Add 2 tablespoons butter and when foaming, cook chicken pieces until golden on all sides, about 5–6 minutes total. Transfer to a plate.
- 03
Add remaining 1 tablespoon butter to the pan. Add halved baby potatoes, cut side down, and cook undisturbed for 3–4 minutes until they start to brown. Stir and cook another 2 minutes.
- 04
Add trimmed green beans to the pan. Stir in minced garlic and thyme sprigs. Cook for 2 minutes until fragrant.
- 05
Return chicken to the skillet. Add remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss everything together and cook for 4–5 minutes until the chicken is cooked through and vegetables are tender.
- 06
Squeeze juice from 1 lemon over the pan, toss gently, and serve hot.
This dish is best served immediately. If you prefer softer potatoes, cut them smaller or slice them thinner so they cook faster. Swap green beans for asparagus or broccoli if you prefer.