This Greek Chicken and Green Bean Skillet is a riff on traditional Greek-style green beans, which are simmered low and slow for about an hour. Ready in 30 minutes, this weeknight-friendly version incorporates chicken to round out the meal (and save you a pan!).
- 2 lb boneless, skinless chicken breasts (about 6)
- Dried oregano
- 3-4 Tbsp olive oil, divided
- 1/2 medium onion, sliced
- 4 garlic cloves, thinly sliced
- 1/2 cup chicken stock
- 14.5 oz can diced tomatoes with juice
- 1 lb green beans, trimmed
- Roasted potatoes, rice or pita bread
- Feta cheese
Season chicken breasts on each side with a liberal sprinkle of dried oregano and paprika, followed by salt and pepper to taste.
In a large heavy skillet or dutch oven (with lid), heat 2 Tbsp olive oil over medium heat. Once the oil shimmers (you want it hot so the chicken sears and doesn’t stick), add chicken breasts in a single layer. Sear on one side (without moving) for 2 minutes. Flip and cook for another minute. Remove chicken from pan (it is not cooked through) and set aside.
To the pan, add the remaining 1-2 Tbsp olive oil. Add onions and saute until they begin to soften, about 3 minutes. Add garlic and cook 30 seconds more. Deglaze pan with chicken stock, using a wooden spoon to scrape up the brown bits. Add the tomatoes and bring sauce to a simmer.
Fold the green beans into the sauce. Return chicken to pan, nestling in with the beans. Cover and continue to simmer over medium-low for about 10 minutes, or until chicken is cooked through.
Serve with roasted potatoes, rice or pita bread and top with plenty of feta cheese.