This chicken dish has earned a spot in my top five easy meals to make for dinner. If you try it, I think you’ll like it as much as I do.
Whenever I’m stumped on what to cook for dinner, somehow, chicken almost always ends up on the menu. There’s so much that can be done with chicken, so I make sure to keep some in the freezer. On the days I want good food that doesn’t require a lot of time or clean-up, I try to come up with simple meals my family will love. This is how my one-pan chicken dish was born.
Earlier this year, Paul and I did the Alaska thing and grew a few vegetables. We ended up with a pretty decent harvest to include some small red potatoes which complemented my new favorite chicken dish beautifully.
Turmeric is the one seasoning that really makes this meal delicious. It adds a wonderful flavor and beautiful color to the chicken. I know some people don’t like the bitter, ginger-like taste of turmeric, but for years I’ve added it to many of my meat dishes, especially chicken. I haven’t had one complaint yet.
Just to warn you before I get into the details, I do not measure ingredients when I’m cooking unless I’m following a recipe. And even then, I still add my personal touches. With that said, if you are used to making your way around the kitchen often, this recipe shouldn’t be a problem.
If you are a fan of chicken, potatoes, green beans, and savory simplicity, this meal is for you.
1 Pack of skinless, boneless chicken thighs (you can use breasts if you choose)
Small red potatoes
Fresh green beans
Clean, trim, slice, and season the chicken thighs. As a disclaimer, yes, I do clean my chicken (I’m usually with Dr. Oz, but I don’t agree with him on this one). Fry chicken thoroughly in a medium or large skillet using an oil of your choice, I like the light olive oil that is made for sautéing and frying. Good indicators your chicken is done, is when it begins to float to the top and the “sizzling” sound quiets down. Do not overcook. Remove from the pan and place on a paper towel to drain.
Pour the oil out and place rinsed, halved potatoes and whole green beans in the same pan, then season them with a little salt and pepper. Add two tablespoons of butter or use a few tablespoons of oil to sauté. When the vegetables begin to soften, add the chicken, mix and sauté. When the contents gets to a pretty golden brown color, it’s done. Time to eat!
***Note: If your potatoes are hard, you can cut them in half and microwave for about 2-3 minutes on high before adding them to the skillet.
This dish was enough for three adults, but you can adjust portions as needed. The whole process shouldn’t take more than 45 minutes from start to finish. I honestly think it’s more like 35, but the few times I made this, I never timed it.
If you try this simple, tasty meal, tell me what you think.
All the best, always and thank you for reading.