Paprika Chicken with Garlicky Greens and White Beans
By Alli BerkeyPublished on June 26, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed2 teaspoons paprika Salt and pepper ¼ cup extra-virgin olive oil 2 lemons, halved2 ounces pancetta, cut into ¼-inch pieces4 garlic cloves, sliced thin¼ teaspoon red pepper flakes 1 pound Swiss chard, stemmed and cut into 1-inch pieces1 (15-ounce) can cannellini beans
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.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons paprika
Salt and pepper
¼ cup extra-virgin olive oil
2 lemons, halved
2 ounces pancetta, cut into ¼-inch pieces
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
1 pound Swiss chard, stemmed and cut into 1-inch pieces
1 (15-ounce) can cannellini beans
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons paprika
Salt and pepper
¼ cup extra-virgin olive oil
2 lemons, halved
2 ounces pancetta, cut into ¼-inch pieces
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
1 pound Swiss chard, stemmed and cut into 1-inch pieces
1 (15-ounce) can cannellini beans
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons paprika
Salt and pepper
¼ cup extra-virgin olive oil
2 lemons, halved
2 ounces pancetta, cut into ¼-inch pieces
4 garlic cloves, sliced thin
¼ 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.
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