Skillet Pesto Chicken and Beans

• servings: 4 servings
• total time: 25 minutes

Ingredients

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

Directions

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.