I’m such a fan of one-pan meals. This one is almost one pan. Theoretically, it could be done in one pan. But, to cut down on time, I did it in two. I used chicken. But, get creative. Use whatever your heart desires. All the veggies get a sprinkling of salt, pepper, and olive oil. The magic is in the sauce. It’s lemony and herby – just right.


-1 pound of chicken tenders

-salt, pepper, and olive oil – just keep in on hand – you’ll need it for this recipe

-1/2 pound of baby potatoes, sliced in half

-1 quarter of a red onion, thinly sliced

-a good amount of sliced garlic – I’m sure I used like 10 cloves.

-1 good handful of green beans, picked and cleaned

-1 lemon slice

-5 or 6 sprigs of thyme

-the juice of 1 lemon

-a good splash of white wine – about a half cup

-1/2 stick of butter (if you use a bit more, there’s no such thing as butter police)


1.. Start by preheating your skillets. I used cast iron. Toss the potatoes in a bit of olive oil, salt, and pepper. Then, place them cut side down in the pan. Keep the pan to a medium heat. The idea is to get them crusty and brown while cooking them through. When they’re brown and crusty, flip them over and let them cook on the other side.


2. Meanwhile, season the chicken tenders with salt, pepper, and olive oil. Once the pan is hot, add the chicken tenders. Cook them on both sides until crusty and golden brown.

3. Remove the chicken, then add the green beans to the pan. Let them cook for about 2 minutes, then add in butter, white wine, lemon juice, garlic, thyme and red onion. Give the sauce a sprinkle of salt and pepper, too.

4. Once the sauce reduces and gets thick, add back in the chicken and potatoes and toss with the sauce.Chicken Skillet