1 2 3 Chicken Supper
Simplify weeknight cooking with this flavorful and fuss-free 1 2 3 Chicken Supper, a one-skillet wonder that combines tender, juicy chicken thighs with vibrant green beans, buttery baby potatoes, and a zesty lemon-honey glaze. Perfect for busy families, this recipe comes together in just 45 minutes, featuring pantry staples like garlic, paprika, and dried thyme to create bold, comforting flavors. The dish is cooked entirely in one pan, which means minimal cleanup and maximum convenience while still delivering a wholesome, hearty meal. Serve it straight from the skillet for a rustic presentation that’s as inviting as it is delicious—perfect for a cozy dinner any day of the week. Keywords: one-skillet chicken dinner, easy chicken recipes, chicken and vegetables, weeknight dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon paprika
- 3 cloves garlic cloves, minced
- 1 medium onion, thinly sliced
- 2 cups baby potatoes, halved
- 1.5 cups green beans, trimmed
- 0.5 cups chicken broth
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and sliced onion for 2-3 minutes until softened and fragrant.
Stir in the halved baby potatoes and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
Add the green beans to the skillet and stir to combine with the potatoes and onions.
Pour the chicken broth, honey, lemon juice, and dried thyme into the skillet, stirring to coat the vegetables evenly. Let the mixture simmer for 2 minutes.
Return the seared chicken thighs to the skillet, nestling them on top of the vegetables. Cover the skillet with a lid and reduce the heat to medium-low.
Simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork-tender. The internal temperature of the chicken should reach 165°F (74°C).
Remove the skillet from the heat and let it sit covered for 5 minutes before serving.
Serve warm, garnished with fresh herbs if desired, and enjoy your 1 2 3 Chicken Supper!
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 34.9 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 253 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3897 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
