In an oven safe skillet with a lid, heat 1 tbsp of olive oil over medium high heat.
Season the chicken thighs with salt and pepper and place in skillet skin side down first for 3 to 5 minutes, or until browned, then flip for an additional 3 to 5 minutes. Place skillet in oven for 10 minutes or until chicken is cooked through. Carefully remove skillet from oven and return to medium heat. Remove chicken from the skillet to a plate to keep warm.
Melt the butter in the skillet and toss in the green beans and chicken broth. Bring to a slight boil and cook beans for 3 to 4 minutes.
Stir in the stuffing mix and nestle the chicken thighs into the stuffing. Cover and remove from heat for 5 minutes. Fluff the stuffing and serve!
*You can substitute chicken breasts for chicken thighs if desired.