Valentine’s Day is coming up in just about a week and this year, it falls on a Tuesday. Instead of a late night at a fancy restaurant, how about staying in with a pretty easy yet delicious meal for two? Feel free to dress up for the occasion but if it were my date night, we’d be in sweats all the way. After all, nothing beats a good meal on a Tuesday night with a glass of wine and your latest obsession on Netflix. I’m currently on season 10 of Bones. Next on the list...I’m thinking House of Cards, Gilmore Girls or The Queen. Suggestions??

This really is a simple dinner. It takes a minute to bake in the oven but the prep work and labor is limited which is all that really matters on a weeknight. Prep the potatoes first. Wait until the chicken is searing on the second side before popping them in the oven. Using a cast-iron skillet makes it easy to transfer from stove to oven without having to dirty another dish. When the potatoes and chicken have about 5 minutes left to cook, prep the green beans. By the time they’re done, everything will be ready to plate. It’s a delicious, classic, simple meal not devoid of flavor and sophisticated enough for a weeknight date night.

Pan-Seared Chicken Breasts with Herbed Potatoes & Green Beans
For the Chicken:
2 boneless, skinless Chicken Breasts
2 tbsp. Flour
2 tbsp. Olive Oil
Salt & Pepper

For the Potatoes:
½ lb. Baby Potatoes, halved
2 tbsp. Olive Oil
1 tbsp. Each of Basil, Rosemary, Oregano & Thyme, chopped
¼ tsp. Crushed Red Pepper
½ tsp. Garlic Powder
Salt & Pepper

For the Green Beans:
½ lb. Fresh Cut Green Beans
1 tbsp. Olive Oil
Salt & Pepper

Directions:
1. Preheat the oven to 350 degrees. On a foil-lined baking sheet, mix together potatoes, olive oil, basil, rosemary, oregano, thyme, red pepper, garlic powder, salt and pepper. Place in the oven and bake for 35-40 minutes.

2. Heat olive oil in a cast-iron skillet. Season the chicken breasts with salt and pepper. Lightly dip in the flour, coating each side. Place the chicken in the skillet and sear 2-3 minutes on each side until browned. Move to the oven and bake for 35-40 minutes or until the internal temperature reaches 165 degrees.

3. While the chicken and potatoes are baking, add the green beans to a medium saucepan. Fill with enough water to cover. Bring to a boil and let beans cook 3-5 minutes. Drain the beans, mix with olive oil, salt and pepper to taste.

4. Serve all four on a plate with a glass of bubbly or crisp white wine.

Yields 4 servings

What do you like to whip up on date night?