LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET
This Lemon Garlic Butter Chicken and Green Beans Skillet is a quick, flavorful, and complete meal cooked entirely in one pan! Tender chicken and crisp-tender green beans are coated in a bright, savory lemon garlic butter sauce, making it perfect for a healthy and easy weeknight dinner.
Ingredients
- Boneless skinless chicken breasts
- Green beans trimmed
- Olive oil
- Butter
- Garlic minced
- Chicken broth
- Fresh lemon juice
- Fresh parsley chopped
- Salt
- Black pepper
- Optional: Red pepper flakes lemon slices for garnish
Instructions
Prepare Chicken:
- Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally to create thinner cutlets or pound them gently to about ¾-inch thickness for even cooking.
- Season both sides of the chicken generously with salt and black pepper.
Sear Chicken:
- Heat 1 tablespoon of olive oil in a large (10-12 inch) skillet (preferably oven-safe if you want to finish in the oven, otherwise a regular large skillet is fine) over medium-high heat.
- Add the seasoned chicken to the hot skillet. Sear for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). If using thicker breasts, they might not be fully cooked; that's okay, they will finish cooking with the green beans.
- Remove chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Sauté Green Beans:
- Add 1 tablespoon of olive oil (and 1 tablespoon of butter, if desired, for richness) to the same skillet over medium heat.
- Add the trimmed green beans to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they are crisp-tender and slightly bright green.
Make Lemon Garlic Butter Sauce:
- Push the green beans to one side of the skillet. Add 2 tablespoons of butter to the empty side of the pan. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth and fresh lemon juice. Bring the sauce to a gentle simmer, stirring to combine with the garlic and butter.
- Season the sauce with salt and black pepper to taste. If you like a little kick, add a pinch of red pepper flakes.
Combine and Finish:
- Return the cooked chicken breasts to the skillet, nestling them among the green beans and coating them in the sauce. If your chicken wasn't fully cooked, it will finish cooking through in the simmering sauce.
- Simmer gently for 2-3 minutes, spooning the sauce over the chicken and green beans, allowing the flavors to meld and the chicken to absorb more sauce.
- Stir in the fresh chopped parsley.
Serve:
- Remove the skillet from heat. Garnish with fresh lemon slices, if desired.
- Serve immediately. This dish is great on its own or paired with rice, quinoa, or mashed potatoes to soak up the delicious sauce.
Notes
- Chicken Thickness: Pounding chicken breasts to an even thickness ensures they cook quickly and evenly.
- Green Beans: Fresh green beans are recommended for the best texture. Frozen green beans can be used, but may cook faster and be softer.
- Lemon Freshness: Freshly squeezed lemon juice makes a significant difference in the brightness of the sauce.
- Butter vs. Oil: While butter adds richness to the sauce, using a mix of olive oil and butter for searing the chicken helps prevent the butter from burning at higher heat.