Chicken and Wax Bean Skillet
Chicken and Wax Bean Skillet
Ingredients
For the Chicken Skillet
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt, divided, or to taste
- 1/2 teaspoon black pepper, divided, or to taste
- 2 tablespoons olive oil, divided
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 pound yellow wax beans, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving
- 4 cups butter lettuce, torn, or other tender lettuce
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Set aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced red onion, minced garlic, and yellow wax beans. Cook for 8 to 10 minutes, stirring occasionally, until the onion is softened and the beans are crisp-tender.
⏱️ 9 min
- 4
Stir in the halved cherry tomatoes, smoked paprika, dried thyme, red pepper flakes (if using), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 5
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 1 to 2 minutes, allowing the liquid to reduce slightly.
⏱️ 2 min
- 6
Return the cooked chicken to the skillet. Toss everything together gently to combine and heat through, about 2 to 3 minutes. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 7
Divide the skillet among four plates. Garnish generously with fresh chopped parsley and serve immediately alongside the torn butter lettuce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Wax Bean Skillet
Ingredients
For the Chicken Skillet
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt, divided, or to taste
- 1/2 teaspoon black pepper, divided, or to taste
- 2 tablespoons olive oil, divided
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 pound yellow wax beans, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving
- 4 cups butter lettuce, torn, or other tender lettuce
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Set aside.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced red onion, minced garlic, and yellow wax beans. Cook for 8 to 10 minutes, stirring occasionally, until the onion is softened and the beans are crisp-tender.
⏱️ 9 min - 4
Stir in the halved cherry tomatoes, smoked paprika, dried thyme, red pepper flakes (if using), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 5
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 1 to 2 minutes, allowing the liquid to reduce slightly.
⏱️ 2 min - 6
Return the cooked chicken to the skillet. Toss everything together gently to combine and heat through, about 2 to 3 minutes. Taste and adjust seasoning if necessary.
⏱️ 3 min - 7
Divide the skillet among four plates. Garnish generously with fresh chopped parsley and serve immediately alongside the torn butter lettuce.
⏱️ 2 min