One Pot Chicken Thighs and Green Beans
If you love easy dinners with big flavor, this One Pot Chicken Thighs and Green Beans is exactly what you need. Juicy, golden-browned chicken thighs roast in the oven with crisp-tender green beans, all soaking up a tangy, savory marinade made with balsamic vinegar, mustard, and soy sauce (or liquid aminos). The best part? You only need one skillet, so cleanup is a breeze.
This is the kind of recipe that works for weeknights when you don’t want to think too hard, but it’s also delicious enough to serve for Sunday dinner. With tender chicken, fresh veggies, and bold flavors, it’s wholesome comfort food made simple.
Before You Get Started
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- A cast-iron skillet works best, since it goes from stovetop to oven easily.
- Don’t skip browning the chicken first—it locks in flavor and gives that beautiful golden crust.
- Keep an eye on your beans: they should be tender but still have a little bite after baking.
What You Need To Make One Pot Chicken Thighs and Green Beans
Here’s what you’ll need to pull this dish together (exact amounts are in the recipe card below):
- Chicken thighs (bone-in, skin-on)
- Fresh green beans
- Soy sauce or liquid aminos
- Mustard and balsamic vinegar for the marinade
- Avocado oil
- Adobo or all-purpose seasoning, paprika, salt, and pepper
How To Make One Pot Chicken Thighs and Green Beans
Preheat oven to 350°F. Wash and pat chicken thighs dry.
In a small bowl, mix soy sauce (or liquid aminos), mustard, and balsamic vinegar.
Heat avocado oil in a cast-iron skillet over medium-high heat.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Brown chicken thighs for 3–5 minutes on each side, reserving the marinade.
Add green beans to the skillet, then pour in the remaining marinade. Season with salt and pepper if desired.
Transfer skillet to the oven and bake for 40 minutes, until the chicken is cooked through and beans are tender.
Serve hot and enjoy!
FAQs
Can I use chicken breasts instead?
Yes, but reduce the oven time to 25–30 minutes since breasts cook faster and can dry out.
Can I make this with frozen green beans?
Fresh is best for texture, but you can use frozen in a pinch. Just don’t thaw them first—add straight from the freezer.
What sides go well with this dish?
It’s a full meal on its own, but adding roasted potatoes, rice, or a fresh salad makes it even more filling.
One Pot Chicken Thighs and Green Beans
Ingredients
Instructions
- Preheat your oven to 350°F.
- Wash the chicken thighs and pat them dry.
- In a bowl, combine the liquid amino, mustard, and balsamic vinegar. Mix well to incorporate the marinade and seasonings.
- In a large cast-iron skillet, heat the avocado oil over medium-high heat for two minutes.
- Once the pan and oil are heated, add the chicken thighs to the skillet, reserving the leftover marinade for later.
- Brown the chicken thighs on both sides for about 3-5 minutes.
- Add the green beans and the remaining marinade to the skillet. You can also add some salt and pepper at this point if desired.
- Transfer the skillet to the preheated oven and bake for 40 minutes.
- Serve the dish while hot and enjoy!
