Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 cup chicken broth
- 1 lb baby potatoes, halved
- 1 cup green beans, trimmed
- 2 tbsp butter (for sides)
- Salt and pepper to taste
Instructions
- Season the chicken breasts with garlic powder, smoked paprika, dried thyme, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add sliced onions and cook over medium heat, stirring occasionally, for 15-20 minutes until soft and caramelized. Stir in brown sugar and cook for 1 more minute.
- Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Return the chicken to the skillet and simmer for 2-3 minutes.
- For the sides: Boil potatoes in salted water until tender, about 15 minutes. Drain and toss with 2 tablespoons butter, salt, and pepper. Steam or blanch green beans until crisp-tender.
- Serve chicken topped with caramelized onions alongside buttery potatoes and green beans.
Notes
For extra flavor, marinate the chicken in the herb mixture for 30 minutes before cooking. The onions can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 42g