One Pot Balsamic Chicken Thighs and Green Beans

A white pot filled with browned One Pot Chicken Thighs and green beans, cooked in a savory sauce, sits on a wooden surface.

One Pot Balsamic Chicken Thighs and Green Beans

One Pot Chicken Thighs and Green Beans is an easy, flavorful dinner recipe made with juicy chicken, crisp green beans, and a tangy balsamic mustard marinade. A simple skillet-to-oven dish that’s perfect for weeknights or Sunday dinners with minimal cleanup.

Course Dinner, Lunch

Cuisine American

Keyword Chicken, Chicken Thigh, Easy to Make, Green Beans, Healthy, One Pot, One Pot Chicken

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 896kcal

Ingredients

3 pounds chicken thighs 9 chicken thighs
1/3 cup Liquid amino or soy sauce
¼ cup Mustard
1/3 cup Balsamic vinegar
4 tbsp avocado oil
1 packet green beans
pinch Adobo or all-purpose seasoning to taste
pinch paprika to taste
pinch salt and pepper to taste

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!

Notes

Pat the chicken completely dry before browning. Any surface moisture creates steam and prevents the skin from developing that golden crispy crust that makes this dish specifically worth making.
Don't skip the browning step. Three to five minutes per side in a hot skillet before the oven develops the caramelized, deeply flavored crust that the balsamic marinade builds on during the bake. Skipping it produces pale, soft-skinned chicken that never quite gets there.
Reserve the marinade after coating the chicken and pour it over the green beans right before the pan goes into the oven. It reduces down during the bake into a glossy, tangy sauce that coats everything in the skillet.
Bone-in skin-on thighs are specifically what makes this work. The bone keeps the meat juicy through the 40-minute bake and the skin crisps up beautifully in the oven after the initial sear.

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