Pan-Seared Chicken Breasts with Sweet Onion Pan Gravy, Buttery Mashed Potatoes, and Roasted Green Beans

Preheat your oven to 400°F (200°C) for the vegetables. Prepare the vegetables: Wash and peel 2 lbs of Yukon Gold potatoes, then cut them into 1-inch cubes. Wash and trim the ends off 1 lb of fresh green beans. Peel and thinly slice 1 large yellow onion into half-moons. Mince 3 garlic cloves and 2 tsp of fresh thyme leaves.

Place the cubed potatoes in a large pot and cover with 2 inches of cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.

On a large baking sheet, toss the trimmed green beans with 2 tbsp olive oil, the minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer and roast in the oven for 15-18 minutes until tender and slightly charred.

While potatoes and beans cook, prepare the chicken. Pat 4 chicken breasts dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place 1/4 cup all-purpose flour in a shallow dish and dredge each breast, shaking off the excess.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken from the pan and set aside on a plate to rest.

In the same skillet used for the chicken, reduce heat to medium and add 2 tbsp unsalted butter. Once melted, add the sliced yellow onion. Sauté for 5-7 minutes until the onions are soft and light golden brown.

Sprinkle 2 tbsp all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in 1.5 cups chicken broth and the 2 tsp minced thyme. Simmer for 3-5 minutes until the gravy thickens. Season with salt and pepper to taste.

Drain the cooked potatoes and return them to the warm pot. Add 4 tbsp unsalted butter and 1/2 cup whole milk. Mash with a potato masher until smooth and creamy. Season with salt to taste.

Remove the green beans from the oven and squeeze the juice from 1/2 of the lemon over them, tossing to combine.

Serve the chicken breasts topped generously with the sweet onion pan gravy, alongside the buttery mashed potatoes and roasted green beans. Garnish with remaining lemon wedges if desired.