Skillet-Roasted Chicken Breasts with Garlicky Green Beans for Two
Why This Recipe Works
This recipe is a twofer from one skillet. First, we season bone-in, skin-on chicken breasts under the skin with salt. We place them skin side down in a cold skillet and then turn on the heat to slowly render and brown the skin without overcooking the delicate flesh just beneath it. Once the skin is well browned, we flip the breasts and place them in a 325-degree oven for about 30 minutes to cook through. While the cooked chicken breasts rest, we add garlic and red pepper flakes to the skillet and cook them until the chicken juices have reduced and the aromatics begin to sizzle in the chicken fat and release flavor. We then add green beans along with a little water to the pan, cover the pan, and let the beans cook through. With the skillet uncovered, the savory, chicken-y liquid thickens to coat the green beans.