For the Chicken

  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts (see note 1)
  • 1 tablespoon olive oil

For the Vegetables

  • 1/4 red onion, slice
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 cup lemon juice and 1 teaspoon zest
  • 3/4 cup chicken stock
  • 2 Yukon gold potatoes, cut into medium-sized chunks
  • Leaves from 6 sprigs of fresh thyme
  • 1/2 pound fresh green beans, ends trimmed


  1. Prep & Brown the Chicken: Combine the spices in a small bowl. Sprinkle the spice mix over the chicken, coating both sides. Heat the olive oil in a large pan over medium heat. Add the chicken and brown it on both sides, about 5-7 minutes total. Once browned, transfer the chicken to a plate.
  2. Cook the Veggies: Add the onion, garlic, and salt to the pan. Add half of the lemon juice and chicken stock to the pan and, using a spatula, scrape up all the browned bits on the bottom of the pan. Add the potatoes and the rest of the chicken stock/lemon juice and the thyme. Bring it to a boil and then reduce the heat to maintain a simmer. Place the green beans on top of the potatoes (don’t stir them into the liquid).
  3. Bring It All Together: Place the chicken on top of the green beans and place a lid on the pan. Let it all simmer for about twenty minutes, or until the potatoes are fork tender and the chicken is cooked through. The chicken is done when its internal temperature reaches 165 degrees, so be sure to check it periodically towards the end and remove if some of the pieces are done early. You can add them in at the end for a few minutes to warm them through, if necessary.
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