Creamy Dijon mustard becomes a quick glaze when you cook it down with a touch of heat. Chicken thighs stay moist while green beans turn tender in the same pan. This is efficient weeknight cooking that tastes like you fussed.

Serves 2. 35 minutes, 15 at the stove.

About 500 calories a serving, 34 g protein, 17 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in skin-on chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, then lay the thighs skin-side down and leave them alone until the skin is golden and crisp, about 8 minutes. Flip and cook the other side until golden, about 5 minutes more.13 min
2. Trim 12 ounces green beans and scatter them around the chicken. Mince 2 cloves garlic and add to the pan with 1 tablespoon butter and 6 tablespoons creamy Dijon mustard stirred together. Stir everything to coat.
3. Lower heat to medium and cook uncovered until the beans are tender and the mustard has reduced and thickened slightly, about 12 minutes. Taste and season with salt and pepper.12 min

Note Swap bone-in skinless chicken breasts or pork chops for the thighs. Leftovers keep in an airtight container for three days; reheat gently on the stovetop. Serve with rice or crusty bread to catch the sauce.