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    Simple Simon Meals

    Skillet Pesto Chicken and Beans

    4 servings

    porcje

    25 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    8 small chicken thighs (about 2 pounds)

    Kosher salt and pepper

    1 tbsp. olive oil

    8 oz. green beans, halved

    1 c. cherry tomatoes

    1 15-ounce can butter beans, rinsed

    2 tbsp. prepared pesto

    Grated Parmesan and chopped basil, for serving

    Wskazówki

    Heat oven to 425°F. Season chicken thighs with 1/2 teaspoon each salt and pepper. Heat oil in large, oven-safe skillet on medium-high. Add chicken, skin side down, and cook until golden brown, about 6 minutes.

    Turn chicken over; add green beans, cherry tomatoes, and butter beans, and season with ¼ teaspoon salt. Roast until chicken is cooked through, 12 to 15 minutes.

    Brush pesto over chicken and serve with grated Parmesan and chopped basil.

    4 servings

    porcje

    25 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    8 small chicken thighs (about 2 pounds)

    Kosher salt and pepper

    1 tbsp. olive oil

    8 oz. green beans, halved

    1 c. cherry tomatoes

    1 15-ounce can butter beans, rinsed

    2 tbsp. prepared pesto

    Grated Parmesan and chopped basil, for serving

    Wskazówki

    1

    Heat oven to 425°F. Season chicken thighs with 1/2 teaspoon each salt and pepper. Heat oil in large, oven-safe skillet on medium-high. Add chicken, skin side down, and cook until golden brown, about 6 minutes.

    2

    Turn chicken over; add green beans, cherry tomatoes, and butter beans, and season with ¼ teaspoon salt. Roast until chicken is cooked through, 12 to 15 minutes.

    3

    Brush pesto over chicken and serve with grated Parmesan and chopped basil.