Recipe Detail

Mediterranean Skillet Chicken with Green Beans

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Number of Servings:


  1. 2 tablespoons - olive oil divided
  2. 4 - chicken thighs OR 8 chicken tenderloins
  3. 1 1/4 teaspoons - kosher salt divided
  4. 1 teaspoons - black pepper divided
  5. 1 - sweet yellow onion cut into 1/4-inch slices
  6. 4 cups - fresh cherry tomatoes
  7. 8 ounces - fresh green beans (about 3 handfuls) trimmed
  8. 1 tablespoons - finely chopped garlic
  9. 1 1/2 teaspoons - chopped fresh oregano plus more for garnish
  10. 1/3 cups - dry white wine


Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium-high heat.

Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet; cook, undisturbed, until starting to brown, about 5 minutes. Flip, and continue to cook until browned on other side, about 3 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)

Place onion slices in skillet in a single layer over medium-high heat and cook, undisturbed, until slightly charred, about 3 minutes. Turn slices over and cook until charred on other side, about 1-2 minutes. Transfer to plate with chicken.

Add tomatoes and remaining 1 tablespoon oil to skillet, and cook until blistered, about 4 minutes. Add green beans, garlic, and oregano and cook for about 1 minute.
Sprinkle with remaining salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; settle chicken pieces into tomato mixture.

Place skillet in preheated oven and bake until a thermometer inserted in thickest portion of chicken reaches 170°F, about 8 minutes. Remove from oven, and garnish with oregano.


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