Skillet-Roasted Chicken Breasts with Garlicky Green Beans

Ingredients
  • 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
  • 2 ¼ teaspoons kosher salt, divided
  • Vegetable oil spray
  • 3 garlic cloves, sliced thin
  • ¼ teaspoon red pepper flakes
  • 1 ¼ pounds green beans, trimmed
  • ⅓ cup water
  • 1 ½ ounces Parmesan cheese, shredded (½ cup)

  • 1.  Adjust oven rack to lower-middle position and heat oven to 325.  Working with 1 breast at a time, use your fingers to carefully separate skin from meat  Peel back skin, leaving skin attached at the top and bottom of breast and at ribs.  Sprinkle 1=1/2 t salt evenly over chicken (3/8 t per breast).  Lay skin back in place. Using metal skewer or tip of baring knife, poke 6 to 8 holes in fat deposits in skin of each breast.  Spray skin with oil spray

  • 2.  Place chicken, skin side down, in 12" oven-safe skillet and set over med-hi heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7-9 minutes. Carefully flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 25-30 minutes.

  • 3.  Transfer chicken to plate; do not discard liquid in skillet. Add garlic, pepper flakes, and remaining 3/4 t. salt to skillet and cook over medium high heat, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 2-4 minutes. Add green beans and water and bring to simmer.

  • 4.  Cover skillet, reduce heat to medium, and cook until green beans are tender, 8-10 minutes, stirring half way through cooking.  Uncover and continue to cook,, stirring frequently, ntil sauce begins to coat green beans, 2-4  minutes longer. Add any accumulated chicken juices to skillet and toss to combine. Season with salt to taste. Transfer green beans to serving platter and sprinkle with Parmesan. Top with chicken and serve.

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