Things To Have For Dinner is the answer to the eternal question of what to cook on a busy weeknight. This one-pan dish combines juicy chicken thighs, crispy potatoes, and tender green beans in a savory garlic-herb sauce, all cooked in a single skillet for minimal cleanup.
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The key to this recipe is the cooking method: searing the chicken to develop a golden crust, then roasting the potatoes in the rendered fat for maximum flavor, and finally adding the green beans just until they're bright and crisp. The result is a complete, balanced meal that's both satisfying and nutritious.
Whether you're a seasoned cook or a beginner, this recipe is straightforward and forgiving. With a total time of 30 minutes, it's perfect for those evenings when you need something delicious on the table fast.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs
Juicy and flavorful; substitute with chicken breasts (reduce cooking time to 15-18 min).
1 lb (450g) baby potatoes, halved
Creamy texture; use Yukon Gold or red potatoes. If using larger potatoes, cut into 1-inch chunks.
8 oz (225g) fresh green beans, trimmed
Haricots verts are thinner and more tender; frozen green beans work but add 5 minutes to cook time.
3 tbsp (45ml) olive oil, divided
Use extra virgin for flavor; can substitute with avocado oil for higher smoke point.
4 cloves garlic, minced
Fresh garlic is best; use 1 tsp garlic powder if in a pinch.
1 tsp dried thyme
Adds earthy flavor; fresh thyme: use 1 tbsp chopped.
1 tsp paprika
Smoked paprika gives a deeper flavor; regular works too.
1/2 tsp salt
Adjust to taste; use kosher salt for better control.
1/4 tsp black pepper
Freshly ground is more aromatic; pre-ground works.
1/2 cup (120ml) chicken broth
Low-sodium preferred; vegetable broth works for a lighter version.
1 tbsp (15g) butter
Unsalted butter; can use ghee or olive oil for dairy-free.
Tips & Tricks
- Pat the chicken dry with paper towels before searing to ensure a crispy golden crust.
- Don't overcrowd the skillet; cook chicken in batches if needed to avoid steaming instead of browning.
- Cut potatoes into even-sized pieces so they cook uniformly; check with a fork for tenderness.
- Add green beans in the last 5-7 minutes to keep them bright and crisp, not mushy.
Pro Tips
Step-by-Step Instructions
1. Season the Chicken
Pat chicken thighs dry with paper towels. In a small bowl, mix paprika, salt, and pepper. Rub the seasoning all over the chicken thighs.
2. Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (350°F/175°C). Place chicken in a single layer and sear for 4-5 minutes per side until golden brown. The chicken should release easily from the pan when ready to flip. Transfer to a plate and set aside.
3. Sauté Potatoes
In the same skillet, add remaining 1 tablespoon olive oil. Add the halved baby potatoes and cook over medium-high heat (350°F/175°C) for 5-7 minutes, stirring occasionally, until they start to brown and crisp on the edges. The potatoes should have a light golden crust.
4. Add Garlic and Thyme
Reduce heat to medium (300°F/150°C). Add minced garlic and dried thyme to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
5. Deglaze with Broth
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds flavor to the sauce. Bring to a simmer.
6. Return Chicken to Skillet
Nestle the seared chicken thighs into the skillet among the potatoes. Cover and cook over medium-low heat (275°F/135°C) for 10-12 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are fork-tender.
7. Add Green Beans
Add the green beans to the skillet, tucking them into the sauce. Cover and cook for an additional 5-7 minutes, until the beans are bright green and crisp-tender.
8. Finish and Serve
Remove from heat and stir in the butter until melted. Let rest for 5 minutes before serving. Serve hot, spooning the pan sauce over everything.
Delicious Variations
Protein Swap
Use boneless chicken breasts (reduce cooking time to 15-18 min) or shrimp (add in last 3-4 minutes).
Veggie Boost
Add sliced bell peppers or mushrooms along with the potatoes for extra vegetables.
Herb Twist
Replace thyme with rosemary or oregano for a different flavor profile.
How to Store Things To Have For Dinner
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Reheat in a skillet over medium heat (300°F/150°C) with a splash of broth or water, or microwave in 30-second bursts until heated through.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, use boneless, skinless breasts, but reduce the cooking time in step 6 to 8-10 minutes, and check for an internal temperature of 165°F (74°C).
Q: Can I make this recipe dairy-free?
Yes, simply omit the butter or replace it with olive oil or ghee for a dairy-free version.
Q: What can I use instead of green beans?
You can use asparagus, broccoli florets, or snap peas; adjust the cooking time based on the vegetable's tenderness.
Q: How do I know when the potatoes are done?
Pierce a potato with a fork; it should slide in easily with slight resistance. If not, cook for a few more minutes.
Q: Can I add more vegetables?
Absolutely, add mushrooms, bell peppers, or zucchini along with the potatoes; just adjust the cooking time as needed.
If you tried this recipe, let me know how it turned out in the comments below. Don't forget to share your variations! Stay sharp.
Things To Have For Dinner
Things To Have For Dinner is a hearty one-pan skillet with chicken, potatoes, and green beans, ready in 30 minutes for a busy weeknight.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1 lb (450g) baby potatoes, halved
- 8 oz (225g) fresh green beans, trimmed
- 3 tbsp (45ml) olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120ml) chicken broth
- 1 tbsp (15g) butter
📋 Instructions
- 1Season the Chicken — Pat chicken thighs dry with paper towels. In a small bowl, mix paprika, salt, and pepper. Rub the seasoning all over the chicken thighs.
- 2Sear the Chicken — Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (350°F/175°C). Place chicken in a single layer and sear for 4-5 minutes per side until golden brown. The chicken should release easily from the pan when ready to flip. Transfer to a plate and set aside.
- 3Sauté Potatoes — In the same skillet, add remaining 1 tablespoon olive oil. Add the halved baby potatoes and cook over medium-high heat (350°F/175°C) for 5-7 minutes, stirring occasionally, until they start to brown and crisp on the edges. The potatoes should have a light golden crust.
- 4Add Garlic and Thyme — Reduce heat to medium (300°F/150°C). Add minced garlic and dried thyme to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- 5Deglaze with Broth — Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds flavor to the sauce. Bring to a simmer.
- 6Return Chicken to Skillet — Nestle the seared chicken thighs into the skillet among the potatoes. Cover and cook over medium-low heat (275°F/135°C) for 10-12 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are fork-tender.
- 7Add Green Beans — Add the green beans to the skillet, tucking them into the sauce. Cover and cook for an additional 5-7 minutes, until the beans are bright green and crisp-tender.
- 8Finish and Serve — Remove from heat and stir in the butter until melted. Let rest for 5 minutes before serving. Serve hot, spooning the pan sauce over everything.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
