Description
Juicy chicken breasts and crisp green beans on your table in under 30 minutes? This one-pan wonder is about to become your new weeknight dinner hero.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 pound fresh green beans, trimmed
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- Fresh parsley for garnish (optional)
Instructions
- Pat chicken breasts dry with paper towels. If uneven in thickness, pound to about ¾-inch thickness. Mix Italian seasoning, paprika, salt, and pepper in a small bowl and season chicken on both sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 5-6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
- In the same skillet, add remaining tablespoon of olive oil. Add green beans and cook for 3-4 minutes until they begin to blister. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- Reduce heat to medium-low. Add butter to the pan with green beans. Once melted, add lemon juice and stir, scraping up browned bits. Season with additional salt and pepper to taste.
- Return chicken to the pan, nestling it among the green beans. Spoon some butter sauce over chicken and let everything warm together for 1-2 minutes.
- Serve immediately, garnished with fresh parsley if desired.