A skillet and 35 minutes (plus ingredients) are all you need to create this chicken thigh dinner that comes complete with both a veggie and a starch side dish all cooked in the same one pan.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In an extra-large skillet heat 1 Tbsp. olive oil over medium­ high. Season chicken thighs with ½ tsp. kosher salt Add to skillet; brown 2 to 3 minutes per side. Transfer chicken to a plate, reserving juices in skillet; set chicken aside.

  • Add butter to the skillet. Swirl pan to melt butter. Cook 1 to 2 minutes. When it has a nutty aroma and is light brown, stir in rice, cumin seeds, and thyme; cook 1 minute. Stir in chicken stock, ¼ tsp. salt, and ¼ tsp. ground black pepper. Bring to boiling.

  • Return chicken to skillet. Arrange green beans around chicken. Reduce heat to medium-low and cook, covered, 20 minutes or until chicken is done (175°F) and beans and rice are tender. If desired, top with additional thyme. Serves 4.

Nutrition Facts

377 calories; fat 14g; cholesterol 63mg; saturated fat 6g; carbohydrates 45g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 17g; vitamin a 961.5IU; vitamin c 12.3mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 6.9mg; vitamin b6 0.5mg; folate 160.5mcg; vitamin b12 0.2mcg; sodium 556mg; potassium 474mg; calcium 118mg; iron 3.8mg.