NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1.5 cups cremini mushrooms

3 cloves garlic

0.25 cup low-sodium chicken broth

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh green beans

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side until deep golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate to rest, keeping the remaining oil and juices in the pan.

• 5

  Add the sliced cremini mushrooms to the same skillet and sauté for 5 minutes until they have browned and released their moisture.

• 6

  Stir in the minced garlic and fresh thyme, cooking for 60 seconds until the mixture becomes highly fragrant.

• 7

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 8

  While the sauce reduces slightly, steam the green beans in a separate pot for 4-5 minutes until they are tender-crisp.

• 9

  Return the chicken thighs to the skillet, tossing them gently in the garlic-mushroom sauce before serving immediately with the green beans.