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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.

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.

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.

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.

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.

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.

Divide the skillet among four plates. Garnish generously with fresh chopped parsley and serve immediately alongside the torn butter lettuce.


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.

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.

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.

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.

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.

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.

Divide the skillet among four plates. Garnish generously with fresh chopped parsley and serve immediately alongside the torn butter lettuce.
