Lemon Garlic Butter Chicken and Green Beans

Imagine tender, juicy chicken bathed in a rich, zesty lemon garlic butter sauce, paired perfectly with crisp-tender green beans that soak up every bit of flavor. This one-pan Lemon Garlic Butter Chicken and Green Beans is the definition of weeknight dinner magic – simple yet sophisticated, quick yet incredibly satisfying. The bright citrus notes balance the savory garlic and butter, creating a restaurant-worthy meal that comes together in minutes. You’ll learn how to perfectly sear chicken, create a silky sauce, and time your green beans for the ideal texture in this delicious, family-friendly dish.

Why You’ll Love This Recipe

This Lemon Garlic Butter Chicken and Green Beans dish has quickly become a reader favorite, and for good reason. The combination of golden-brown chicken with its slightly crispy exterior giving way to tender, juicy meat creates an irresistible texture contrast. The sauce strikes the perfect balance – rich and buttery yet bright from fresh lemon juice, with garlic adding depth without overpowering.

What makes this recipe truly special is its versatility and efficiency. Everything cooks in one pan, meaning minimal cleanup and maximum flavor as each component builds on the last. The green beans retain their vibrant color and slight crunch while absorbing the delicious sauce. Plus, this dish looks impressively gourmet despite requiring basic ingredients and simple techniques – making it perfect for both busy weeknights and entertaining guests. It’s also naturally low-carb and gluten-free without sacrificing any satisfaction.

Ingredients

For this mouthwatering Lemon Garlic Butter Chicken and Green Beans recipe, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, pounded to even thickness
• 1 pound (450g) fresh green beans, trimmed
• 4 tablespoons (56g) unsalted butter, divided
• 6 garlic cloves, minced (about 2 tablespoons)
• 2 tablespoons olive oil
• 1 lemon (juice and zest)
• ½ cup (120ml) chicken broth
• 1 teaspoon dried Italian herbs
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

The quality of your butter matters here – use a good European-style butter if possible for a richer sauce. Fresh lemon is essential, as bottled juice lacks the bright oils from the zest that elevate this dish. For the chicken, even thickness ensures consistent cooking, so don’t skip the pounding step.

Pro Tips

Perfect Chicken Sear
The key to restaurant-quality lemon garlic butter chicken is achieving that golden-brown sear. Make sure your chicken is completely dry before seasoning – pat it with paper towels to remove any moisture. Season generously with salt and pepper, then cook in a hot skillet without moving it for at least 4-5 minutes. This patience creates that coveted golden crust that seals in juices and adds tremendous flavor.

Sauce Emulsion Technique
To create a silky, emulsified sauce that clings beautifully to both chicken and green beans, add cold butter at the end of cooking rather than melting it with the other ingredients. Cut the final 2 tablespoons of butter into small cubes and whisk them into the hot sauce one piece at a time, allowing each to melt before adding the next. This creates a velvety texture that won’t separate.

Green Bean Timing
For perfectly crisp-tender green beans, add them to the pan at precisely the right moment. They should go in after the chicken has been removed and the sauce has been started. Four to five minutes is usually perfect – they’ll continue cooking slightly as the dish rests. Test by biting into one; it should have a slight snap but not be raw or too crunchy. This textural contrast is crucial to the overall success of the dish.

Instructions

Step 1: Prepare the Chicken
Start by patting the chicken breasts completely dry with paper towels – this is crucial for achieving a good sear. Pound them to an even ¾-inch thickness using a meat mallet or heavy pan. Season generously on both sides with salt and freshly ground black pepper. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once hot and foaming, add the chicken breasts and cook undisturbed for 5-6 minutes until deeply golden on the first side.

Step 2: Finish Cooking the Chicken
Flip the chicken and continue cooking for another 5-6 minutes until the internal temperature reaches 165°F (74°C) and the second side is golden brown. Transfer the chicken to a plate and tent loosely with foil to keep warm while retaining juices. Don’t clean the skillet – those browned bits are flavor gold for your sauce!

Step 3: Create the Sauce Base
Reduce heat to medium and add the remaining olive oil to the same skillet. Add the minced garlic and cook for just 30-45 seconds until fragrant but not browned (browned garlic becomes bitter). Pour in the chicken broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Add the lemon juice, lemon zest, dried Italian herbs, and red pepper flakes if using. Let this mixture simmer for 2 minutes to reduce slightly.

Step 4: Cook the Green Beans
Add the trimmed green beans to the simmering sauce, tossing to coat. Cover the skillet and cook for 4-5 minutes until the green beans are bright green and crisp-tender. If you prefer softer green beans, cook for an additional 1-2 minutes, but be careful not to overcook – they should maintain some texture.

Step 5: Finish the Dish
Once the green beans are cooked to your liking, cut the remaining 3 tablespoons of butter into small cubes. Remove the skillet from heat and add the butter pieces one at a time, swirling the pan to create a silky, emulsified sauce. Return the chicken to the skillet along with any accumulated juices, nestling it amongst the green beans. Sprinkle with fresh parsley, spoon some sauce over the chicken, and serve immediately for the most delicious lemon garlic butter chicken and green beans experience.

Variations

Mediterranean Style
Transform this lemon garlic butter chicken into a Mediterranean delight by adding halved cherry tomatoes, Kalamata olives, and crumbled feta cheese during the final minutes of cooking. The tomatoes will burst slightly, creating an even more luxurious sauce, while the olives add briny depth and the feta brings a creamy, tangy finish that beautifully complements the lemon and garlic flavors.

Herb-Forward Version
For an herb-lover’s take on this dish, increase the aromatics by incorporating a fresh herb bundle. Tie together sprigs of rosemary, thyme, and oregano with kitchen twine and add to the sauce while it simmers. Remove before serving and finish with a generous handful of fresh chopped herbs – try a combination of parsley, dill, and chives for bright, garden-fresh flavor that elevates the dish even further.

Dairy-Free Alternative
This dish can be easily adapted for dairy-free diets without sacrificing flavor. Replace the butter with a high-quality olive oil and 2 tablespoons of nutritional yeast for richness and depth. The nutritional yeast adds a subtle cheesy flavor that works wonderfully with the lemon and garlic, while a touch more chicken broth ensures you still have plenty of delicious sauce to spoon over the finished dish.

Storage and Serving

This Lemon Garlic Butter Chicken and Green Beans stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and meld overnight, making it an excellent meal prep option. To reheat, warm gently in a covered skillet over medium-low heat with a splash of chicken broth to refresh the sauce. Microwaving works in a pinch, but may slightly overcook the green beans.

For a complete meal, serve over fluffy white rice or buttery mashed potatoes, both of which provide the perfect canvas for soaking up the incredible sauce. For a lower-carb option, cauliflower rice or zucchini noodles make excellent alternatives. This dish also pairs wonderfully with a simple side salad dressed with lemon vinaigrette to echo the citrus notes of the main dish.

For an elegant presentation when entertaining, transfer the finished dish to a large white platter and garnish with additional lemon slices, fresh herb sprigs, and a light dusting of lemon zest just before bringing it to the table.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often result in even juicier meat. They typically require slightly less pounding but similar cooking times. Check for an internal temperature of 165°F (74°C) to ensure they’re fully cooked.

What if my sauce breaks or looks separated?
If your sauce separates, remove the pan from heat and whisk in a teaspoon of cold water or chicken broth. The key is adding the butter off-heat and one piece at a time, allowing each to fully incorporate before adding the next.

Can I use frozen green beans?
Fresh green beans provide the best texture, but in a pinch, thawed frozen green beans can work. They’ll need less cooking time – about 2-3 minutes – and won’t have quite the same snap, but will still absorb the delicious flavors.

Is this recipe keto-friendly?
Yes! This lemon garlic butter chicken and green beans is naturally low in carbohydrates and fits perfectly into a keto eating plan. Just be sure your chicken broth doesn’t contain added sugars or starches.

Can I make this ahead for a dinner party?
You can prepare components ahead – trim green beans and pound chicken up to a day in advance. For best results, cook the entire dish just before serving, as the chicken can dry out when reheated and the green beans may lose their vibrant color and texture.

Conclusion

This Lemon Garlic Butter Chicken and Green Beans is comfort food at its finest — bright, satisfying, and nourishing all at once. The magic happens when simple ingredients transform into something extraordinarily delicious with minimal effort. It’s the kind of dish that rescues weeknight dinners while still feeling special enough for company, proving that exceptional meals don’t require complicated techniques or exotic ingredients — just thoughtful preparation and the right balance of flavors.

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