Community recipe
Paprika Chicken with Lemony Potato and Green Bean Salad
Juicy skillet-seared chicken thighs meet tender baby potatoes and crisp green beans in a bright lemon-Dijon dressing with fresh dill. A satisfying, easy dinner for four.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 700 g baby potatoes, washed and halved
- 300 g green beans, washed and trimmed
- 600 g boneless skinless chicken thighs, patted dry
- 0.75 tsp salt
- 0.5 tsp black pepper, ground
- 1 tsp smoked paprika
- 1 lemon, washed and juiced
- 2 tbsp fresh dills, chopped
- 1 garlic clove, minced
- 1 tbsp dijon mustard
- 2 tbsp olive oils
- 0.25 tsp salt
- 0.25 tsp black pepper, ground
- 2 l waters
- 1 tbsp olive oil
Make it
Instructions
- 01
Wash and prepare the vegetables
Wash 700 g baby potato and 300 g green bean under cool running water. Halve the potatoes (quarter any larger ones) so the pieces are roughly 1 inch across; trim the stem ends from the beans. Set out a large pot, a colander, and a large serving bowl. | Why: Evenly sized potatoes cook at the same rate, and trimmed beans are ready for a quick finish in the pot.
- 02
Season the chicken and ready the skillet
Pat 600 g boneless skinless chicken thigh dry with paper towels; keep raw poultry and its juices away from the vegetables. Sprinkle both sides with 0.75 tsp salt, 0.5 tsp black pepper, and 1 tsp smoked paprika. Set a large skillet on the stove and have clean tongs and a plate ready for the cooked chicken. Wash your hands and any surfaces that touched raw poultry. | Why: Dry, evenly seasoned chicken browns well, and separate tools help prevent cross-contamination.
- 03
Whisk the lemon-dill dressing
Wash and dry 1 lemon and 2 tbsp fresh dill; finely chop the dill and juice the lemon into the serving bowl, removing any seeds. Peel and finely mince 1 garlic clove. Whisk the juice, chopped dill, and minced garlic with 1 tbsp Dijon mustard, 2 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp black pepper until blended. Set aside. | Why: Mixing the dressing first lets the warm vegetables soak up its bright, savory flavor.
- 04
Boil the potatoes and green beans
Pour 2 l water into the large pot and bring to a rolling boil over high heat, about 5–8 minutes. Add the prepared 700 g baby potato and boil 12–14 minutes. Add the prepared 300 g green bean and boil 3–4 minutes more, until a knife slides easily into a potato and the beans are bright green and crisp-tender. Drain everything in the colander, let steam-dry 1 minute, then toss with the dressing in the serving bowl. Cover loosely to keep warm. | Why: Adding the beans late keeps them vivid and snappy while the potatoes finish softening.
- 05
Sear the chicken and let it rest
Heat the prepared skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat; add the seasoned chicken in one layer. Cook 5–7 minutes per side, adjusting heat if the spices begin to burn, until the exterior is browned and the thickest piece reaches 165°F (74°C) on an instant-read thermometer. Transfer with clean tongs to the clean plate and rest 5 minutes. | Why: A hot skillet builds a savory crust, while resting helps the fully cooked chicken stay juicy.
- 06
Finish and serve
Uncover the warm potato and bean salad and toss once more to coat. Slice the rested chicken across the grain, arrange over the salad, and spoon any juices from the clean resting plate on top. Serve immediately in four portions. | Why: A final toss spreads the dressing evenly, and the resting juices add extra flavor.
