Chicken Thighs With Green Beans And Potatoes Recipes

SKILLET CHICKEN THIGHS WITH GREEN BEANS AND MUSHROOMS

Steps:

• Season chicken with thyme, salt and pepper. Place chicken skin side down in 12-inch nonstick skillet over medium-high heat. Cook without moving 8 to 10 minutes, until skin is deep golden brown. Turn chicken over; reduce heat to medium, and cook 10 to 12 minutes or until deep golden brown. Remove chicken from skillet, and discard drippings.
• Add 1 1/2 cups of the broth to skillet; return chicken to skillet. Heat broth to simmering, and continue cooking over medium heat 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove skillet from heat, and transfer chicken to plate; cover and keep warm. Pour juices into 1-cup measuring cup. Add enough chicken broth to make 3/4 cup; set aside.
• Return skillet to medium heat; heat olive oil, and add mushrooms to skillet. Cook 3 to 5 minutes, stirring frequently, until mushrooms are tender and browned. Add garlic; cook about 30 seconds or until fragrant.
• Meanwhile, cook green beans in microwave as directed on bag for minimum cook time; set aside.
• Add reserved 3/4 cup chicken broth mixture, the cream cheese and pepper flakes. Heat to simmering; cook over medium heat 4 to 6 minutes, stirring frequently, until cheese is melted and sauce is starting to thicken. Stir in green beans, stirring to coat in sauce. Return chicken to skillet to serve.
• Serve chicken with pan sauce and green bean mixture. Garnish with chives.

GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES

Steps:

• 1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
• 2. Sprinkle Italian dressing mix over the top.
• 3. Drizzle melted butter over it.
• 4. Cover it with aluminum foil.
• 5. Bake at 350 for 1 hour.

CHICKEN THIGHS WITH GREEN BEANS AND POTATOES IN A TOMATO SAUCE

Steps:

• Preheat oven to 400 F.
• Arrange chicken thighs on a square casserole dish (about 9 x 9). Season generously with salt and pepper.
• Bake uncovered for 1 hour.
• About 30 minutes into baking, start preparing your sauce. Heat oil over medium-high.
• Add onions, garlic, and turmeric. Stir well to coat onions yellow. Saute until onions are translucent (about 4-5 minutes).
• Add tomato paste, water, salt and pepper. Stir until combined.
• Add potatoes and bring sauce to a simmer.
• Turn heat down to low and simmer uncovered for 10 minutes.
• Add green beans and continue to simmer for 10 more minutes or until sauce is slightly creamy (not watery and not dry), If sauce is too dry, add some water. If it is too watery, turn up the heat and allow some of the water to evaporate.
• At this time, your chicken should have been baking for 1 hour. Remove from oven and pour your sauce over top. Cover dish with aluminum foil. Use oven mitts because the casserole dish will be very hot.
• Place back in the oven and bake for another 30 minutes.

ONE-PAN BAKED CHICKEN, POTATOES AND GREEN BEANS

Steps:

• Preheat the oven to 350°F.
• Spray a 9x13-inch baking dish with cooking spray.
• Arrange the chicken tenderloins in a single layer down the center of the baking dish (longways).
• Arrange the potatoes evenly down one side of the dish and the green beans evenly down the other side of the dish, leaving the chicken in the middle exposed as much as you can.
• Pour the melted butter evenly over the chicken, potatoes and green beans.
• Combine all of the spices in a small bowl; sprinkle them evenly over the chicken, potatoes and green beans.
• Cover the baking dish tightly with aluminum foil.
• Bake for 1 hour or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
• Serve immediately.