Description
Juicy chicken bathed in a tangy lemon sauce with perfectly crisp green beans? This one-pan wonder is about to become your new weeknight obsession.
Ingredients
Scale
- 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
Instructions
- Pat chicken dry with paper towels, pound to even ¾-inch thickness, and season with salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook undisturbed for 5-6 minutes until golden.
- Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium and add remaining olive oil to the same skillet. Add garlic and cook for 30-45 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits. Add lemon juice, zest, Italian herbs, and red pepper flakes. Simmer for 2 minutes.
- Add green beans to the sauce, toss to coat. Cover and cook for 4-5 minutes until crisp-tender.
- Remove from heat and add remaining butter one piece at a time, swirling to create a silky sauce.
- Return chicken to skillet with any accumulated juices, nestling among the green beans.
- Sprinkle with fresh parsley and serve immediately.