About
This dish will satisfy your craving for a good buffalo chicken. I pair beautifully seared chicken breasts with a buttery-buffalo sauce and cooked but crispy green beans. I cook green beans in a cast iron skillet in olive oil to give them a heads start. Then I remove them from the skillet and sear the chicken. Next, I add all the green beans back into the pan with the chicken and roast it in the oven until the chicken is cooked through and the green beans are cooked, but crispy.
Ingredients
- 1 ½ tablespoon olive oil
- 1 pound green beans (string beans), raw
- ¼ teaspoon coarse kosher salt by morton
- 1 tablespoon olive oil
- 1 pound chicken breast boneless skinless raw
- ½ teaspoon coarse kosher salt by morton
- 2 tablespoon redhot original hot sauce by frank's
- 2 tablespoon butter, salted
Instructions
- Preheat an oven to 400 F. Trim the ends of all the green beans. Also, cut the chicken breasts in half lengthwise and season with ½ tsp kosher salt. Heat a large cast iron skillet (or other ovenproof nonstick skillet) over medium-high heat until very hot. Add 1 ½ tbsp olive oil and swirl the pan. Add the green beans and toss well to coat in olive oil. Cook for 1 minute and then remove the beans to a bowl.
- Add remaining oil to the skillet. Since the pan is already hot, add the chicken breasts shiny side down and sear very well, about 3-4 minutes.
- Flip and repeat on the other side.
- Move chicken to one side of the pan and add the green beans back.
- Place skillet in oven and cook for about 10-12 minutes or until the chicken is cooked to 165 F. In the meantime, combine salted butter and hot sauce in a microwave safe container and microwave on high until melted (about 20 seconds). Brush cooked chicken with buttery-hot sauce and serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 283.1kcal/1184.4kJ (per serving)
- Fat: 17.8g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 25.2g (per serving)
