Lemon Garlic Chicken and Green Beans Skillet
Seared lemon garlic chicken breasts with tender crisp green beans in a glossy butter sauce, all made in one skillet.
Equipment
- Large skillet
- Tongs
- Meat thermometer
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts about four pieces, patted dry
- ¾ tsp salt divided
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 4 tbsp unsalted butter divided
- 2 cup fresh green beans trimmed, about 8 oz
- 4 cloves garlic minced
- ½ tsp red pepper flakes optional
- 3 tbsp lemon juice fresh
- ½ cup low sodium chicken broth
- 1 tsp Italian seasoning
- 4 lemon slices optional, for garnish
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Season. Pat the chicken dry and rub both sides with the paprika, garlic powder, onion powder, black pepper, and 1/2 teaspoon of the salt.
- Sear. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium high heat and cook the chicken 5 to 6 minutes per side until it reaches 165 degrees F. Set aside.
- Garlic beans. Lower the heat to medium, melt 1 tablespoon of butter, and cook the garlic for 30 seconds. Add the green beans, the remaining salt, and the pepper flakes and cook 4 to 5 minutes until tender crisp.
- Sauce. Add the remaining 2 tablespoons of butter, the lemon juice, the broth, and the Italian seasoning and simmer 2 to 3 minutes.
- Combine. Return the chicken to the skillet and simmer 2 minutes, spooning the sauce over it.
- Finish. Top with parsley and lemon slices and serve hot.
Notes
Substitutions: Use boneless skinless chicken thighs for a juicier skillet, or swap broccoli florets or asparagus for the green beans.
Tips: Pound the breasts to an even thickness so they cook at the same rate.
Storage: Refrigerate leftovers in an airtight container for up to three days and reheat until they reach 165 degrees F.
Nutrition does not include the optional red pepper flakes or the garnishes.