Quick Coriander Chicken with Braised Green Beans

Coriander Chicken with Braised Green Beans
Photo: Johnny Miller
Prep Time:
35 mins
Total Time:
45 mins

In this easy, one-pot dinner recipe, a speedy simmer on the stovetop results in tender chicken breasts, juicy cherry tomatoes, and green beans that melt in your mouth. Halved Kalamata olives give the sauce a burst of brininess. It's just the thing for a weeknight meal and it's on the table in 35 minutes. Serve with plenty of crusty bread to mop up the sauce.


  • 3 tablespoons extra-virgin olive oil, divided

  • 2 pounds boneless, skinless chicken breasts (3 to 4), patted dry

  • 2 teaspoons ground coriander

  • Kosher salt and freshly ground pepper

  • 12 ounces cherry tomatoes, halved, or left whole if small (2 cups)

  • 1 tablespoon minced garlic (from 3 cloves)

  • 1 pound green beans, trimmed

  • cup pitted Kalamata olives, halved

  • Fresh cilantro leaves, for serving

  • Buttered crusty bread, for serving


  1. Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Season both sides of chicken with coriander, salt, and pepper. Add to skillet and cook, flipping once, until browned on both sides, about 8 minutes. Transfer to a plate.

  2. Swirl remaining 1 tablespoon oil into skillet. Add tomatoes, season, and cook, stirring occasionally, until they burst, about 4 minutes. Add garlic; cook 30 seconds. Stir in green beans and 1/2 cup water; bring to a simmer, then cover and cook, stirring occasionally, 8 minutes.

  3. Nestle chicken and any accumulated juices into skillet; add olives. Cover and cook until beans are tender and a thermometer inserted into thickest parts of chicken registers 160°, about 5 minutes. Season to taste, sprinkle with cilantro, and serve with buttered bread.

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