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.
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.