one pan comfort chicken

• 11.5 - 2 lb boneless, skinless chicken thighs
• 21.5 lb baby potatoes, halved or diced
• 31 piece yellow onion, diced
• 43 cup green beans, trimmed
• 52 tbsp butter
• 61 cup chicken broth
• 71 cup heavy cream
• 81/3 cup shredded Parmesan cheese
• 92 tbsp olive oil
• 10Salt and pepper
• 111 tsp garlic powder
• 121 tsp oregano
• 131 tsp cumin

1. 1

   Season the chicken thighs with salt. Heat the olive oil in a Dutch oven or large pan over medium high and sear the thighs until browned and cooked through, about 5 to 6 minutes per side. Remove to a plate.

2. 2

   Lower the heat to medium. Add the diced onion and cook until soft, about 4 minutes. Add all the seasoning, the garlic powder, oregano, cumin, plus some salt and pepper, then add the butter and stir until fragrant, about a minute.

3. 3

   Add the potatoes and the chicken broth. Cover and simmer until the potatoes are almost tender, about 12 to 15 minutes, checking once partway through.

4. 4

   Pour in the heavy cream and bring to a bare simmer, never a hard boil, so it doesn’t break. Add the green beans, stir, cover, and cook 4 to 5 minutes until they keep a little bite.

5. 5

   Add the chicken back in, top with the Parmesan, cover, and let it sit a minute or two until the cheese melts and everything warms through. Taste and adjust salt before serving.

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