Paprika Chicken with Garlicky Greens and White Beans
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We transformed chicken breasts with powerhouse flavors from garlic, paprika, and pancetta.
WHY THIS RECIPE WORKS
Adding the starchy white bean canning liquid helps create a full-bodied broth.
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Serve with extra oil and crusty bread.
Pat chicken dry with paper towels, sprinkle with paprika, and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until well browned and meat registers 160 degrees, about 6 minutes per side, adding lemon halves, cut side down, during final 4 minutes of cooking. Transfer chicken and lemon halves to cutting board and tent with foil.
Return now-empty skillet to medium-high heat. Add remaining 2 tablespoons oil, pancetta, garlic, pepper flakes, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 1 minute. Add chard and beans and their liquid to skillet. Cover and cook until chard is tender, about 4 minutes. Divide chard mixture and lemon halves equally among 4 shallow bowls. Slice chicken ½ inch thick and divide among bowls. Serve.