Skillet Chicken Thighs With Olives And Green Beans Recipes

SKILLET CHICKEN WITH OLIVES

Steps:

• Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES

Steps:

• Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
• Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
• Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
• Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.

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.

{5 MINUTE} SHEET PAN CHICKEN THIGHS WITH GREEN BEANS AND POTATOES

Steps:

• Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.
• Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled. Enjoy!

CHICKEN AND STUFFING SKILLET

Steps:

• Preheat oven to 425 degrees F.
• In an oven safe skillet with a lid, heat 1 tbsp of olive oil over medium high heat.
• Season the chicken thighs with salt and pepper and place in skillet skin side down first for 3 to 5 minutes, or until browned, then flip for an additional 3 to 5 minutes. Place skillet in oven for 10 minutes or until chicken is cooked through. Carefully remove skillet from oven and return to medium heat. Remove chicken from the skillet to a plate to keep warm.
• Melt the butter in the skillet and toss in the green beans and chicken broth. Bring to a slight boil and cook beans for 3 to 4 minutes.
• Stir in the stuffing mix and nestle the chicken thighs into the stuffing. Cover and remove from heat for 5 minutes. Fluff the stuffing and serve!

ONE SKILLET CHICKEN WITH GREEN BEANS

Steps:

• Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
• In a large skillet, add olive oil and butter to the pan and heat it over medium high heat. When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking.
• Add chicken broth and heavy cream and reduce the sauce for a couple of minutes, until slightly thickened.
• Next add parmesan cheese into the pan. Stir until cheese is incorporated with the sauce. Taste and season with more salt and pepper.
• Serve warm and garnish with extra cheese, if desired.