Pan-Seared Chicken Thighs with Sautéed Green Beans and Kale

This delicious dish features juicy pan-seared chicken thighs paired with vibrant sautéed green beans and kale, creating a balance of flavors and textures. The chicken is seasoned with garlic and herbs, while the greens are lightly sautéed to retain their crunch. Perfect for a wholesome dinner, this recipe is both satisfying and nutritious.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups green beans, trimmed
• 2 cups kale, chopped, stems removed
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 lemon, zested and juiced
• 1/4 cup chicken broth (optional for added moisture)

Instructions:

1. Preheat a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and dried thyme.
2. Add olive oil to the skillet. Once hot, place the chicken thighs skin-side down and sear for about 7-8 minutes until golden brown. Flip and cook for another 7-8 minutes until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest.
3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
4. Add green beans to the skillet and sauté for 3-4 minutes until they start to soften. Add kale and continue to cook for another 2-3 minutes until the kale wilts.
5. If desired, add chicken broth to the pan to deglaze and incorporate the flavors. Squeeze lemon juice over the greens and stir in the lemon zest.
6. Serve the chicken thighs on a plate alongside the sautéed green beans and kale.