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Pan-Fried Chicken Thighs
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Pan-Fried Chicken Thighs

Pan-Fried Chicken Thighs

with Stovetop Green Bean Casserole

Green bean casserole is a retro classic no one can deny! Tonight we've paired it with tender, juicy pan-fried chicken thighs and roasted russets for a full-on week-day feast!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

4 unit

Chicken Thighs

170 g

Green Beans

28 g

Crispy Shallots

(Contains Wheat)

1 unit

Chicken Broth Concentrate

460 g

Russet Potato

6 tbsp

Sour Cream

(Contains Milk)

3 unit

Garlic, cloves

56 g

Red Onion

1 tbsp

Chicken Salt

Not included in your delivery

1.5 tbsp


0.06 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories770 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber6 g
Protein39 g
Cholesterol165 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups


Roast potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp chicken salt and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.


While potatoes roast, trim, then halve green beans. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Pat chicken dry with paper towels. Season with pepper and remaining chicken salt.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to another unlined baking sheet. Bake in the top of the oven until cooked through, 8-10 min.**

Cook veggies

While chicken bakes, reheat the same pan over medium. When hot, add green beans, onions and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 2 tbsp butter (dbl for 4 ppl) and garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min.

Assemble stovetop green bean casserole

Add sour cream and broth concentrate to the pan. Remove the pan from heat. Season with salt and pepper, then stir to combine. Sprinkle crispy shallots over top.

Finish and serve

Divide potatoes, chicken and stovetop green bean casserole between plates.

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