Lemon-Thyme Chicken

This simple but flavorful chicken recipe will please even the pickiest eaters, and it’s a recipe you’ll return to over and over.


1 lb. green beans, trimmed
12 sprigs fresh thyme, divided
2 tbsp. olive oil, divided
Kosher salt and pepper
1/2 c. grated Parmesan, divided
1 14-oz can artichoke hearts, halved and patted very dry
1 1/2 lb. boneless, skinless chicken breasts
1 lemon, halved


  1. Heat oven to 425°F. On a rimmed baking sheet, toss green beans and 6 sprigs thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper, then toss with 1/4 cup Parmesan. Nestle artichokes onto pan, cut sides down, and roast on bottom rack in oven until golden brown and tender, 10 to 12 minutes.
  2. Meanwhile, heat remaining Tbsp oil in a large oven-safe skillet on medium. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on bottom, 3 to 4 minutes. Flip chicken over and cook 2 minutes more.
  3. Add lemon, cut side down, and remaining 6 thyme sprigs to skillet. Transfer skillet to oven along with vegetables and roast until chicken is cooked through, 9 to 10 minutes more.
  4. Toss remaining Parmesan with artichokes and green beans, then serve with chicken.

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