Description
This 30-minute one-pan Tuscan skillet dish is an easy recipe that tastes like it took hours to make. The hearty combo of poultry and vegetables is so tasty.
Ingredients
Scale
- 1 pound petite red potatoes, scrubbed well
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 pound boneless, skinless chicken tenderloins
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 4 cloves garlic, minced
- 12 ounces fresh green beans, trimmed and cut into 2-inch pieces*
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Cut each potato into 4 wedges. Place in a large microwave-safe bowl and season with salt and pepper. Microwave on high for 4 minutes. Stir, then microwave for 4 minutes more.
- While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Once hot, add chicken and cook for 5 minutes or until browned on all sides, stirring frequently. Add remaining oil, potatoes, and green beans. Cook, stirring occasionally, for 5 more minutes to brown the potatoes and fully cook the chicken.
- Stir in rosemary, garlic, lemon zest, and lemon juice. Cook for 2-3 more minutes to heat through. Season to taste with additional salt and pepper before serving.
Notes
*Frozen green beans can be used instead. Allow them to thaw completely, drain, and wait to add them to the frying pan until step 4.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Poultry
Keywords: one-span chicken, green bean, potato, lemon, rosemary