Description
This lemon garlic butter skillet is the 30-minute dinner miracle that looks fancy but secretly requires almost zero effort. Your family will think you spent hours in the kitchen.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, pounded to even thickness
- 1 pound (450g) fresh green beans, trimmed
- 4 tablespoons (56g) butter, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium lemon (juice and zest)
- ½ cup (120ml) chicken broth
- 1 teaspoon dried Italian herbs
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add chicken and cook undisturbed for 5-6 minutes until golden brown.
- Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
- In the same skillet, add remaining tablespoon of olive oil and green beans. Season with salt and cook 4-5 minutes until beans begin to blister but remain crisp-tender.
- Reduce heat to medium and add 2 tablespoons butter to the skillet. Once melted, add garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant.
- Add Italian herbs, then pour in chicken broth, scraping up any browned bits from the pan. Add lemon zest and juice.
- Let sauce simmer 2-3 minutes until slightly reduced.
- Return chicken to the skillet, nestling it among the green beans. Add remaining 2 tablespoons butter and let it melt into the sauce.
- Spoon sauce over chicken and beans. Simmer on low for 2-3 minutes to warm through.
- Sprinkle with fresh parsley before serving.