Name: Paprika Chicken with Garlicky Greens and White Beans
Total time: 30 min
Cuisine: US & Canada
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 2 teaspoons paprika; Salt and pepper; 1/4 cup extra-virgin olive oil; 2 lemons, halved; 2 ounces pancetta, cut into ¼-inch pieces; 4 garlic cloves, sliced thin; 1/4 teaspoon red pepper flakes; 1 pound Swiss chard, stemmed and cut into 1-inch pieces; 1 (15-ounce) can cannellini beans

Why This Recipe Works

Adding the starchy white bean canning liquid helps create a full-bodied broth.

Before You Begin

Serve with extra oil and crusty bread.

Instructions

Pat chicken dry with paper towels, sprinkle with paprika, and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until well browned and meat registers 160 degrees, about 6 minutes per side, adding lemon halves, cut side down, during final 4 minutes of cooking. Transfer chicken and lemon halves to cutting board and tent with foil.

Return now-empty skillet to medium-high heat. Add remaining 2 tablespoons oil, pancetta, garlic, pepper flakes, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 1 minute. Add chard and beans and their liquid to skillet. Cover and cook until chard is tender, about 4 minutes. Divide chard mixture and lemon halves equally among 4 shallow bowls. Slice chicken ½ inch thick and divide among bowls. Serve.