Simple Lemon Garlic Chicken & Green Beans Skillet (Print Version)

Quick Lemon Garlic Chicken with green beans, a bright skillet dinner. Flavorful, easy weeknight meal, ready in under 30 minutes.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts (2 medium), sliced horizontally into thinner cutlets
02 - 1 lb fresh green beans, trimmed

→ Zesty Seasonings & Liquids

03 - 4-5 cloves garlic, minced
04 - 2 lemons (zest of 1, juice of 2)
05 - 2 tbsp olive oil
06 - 1/2 cup chicken broth (low-sodium preferred)
07 - 1 tsp dried oregano
08 - 1/4 tsp red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, get your chicken ready. Pat those chicken breasts dry with a paper towel; this is crucial for getting a nice sear, hon. Then, slice them in half horizontally to make thinner cutlets. This helps them cook evenly and quickly. Season them generously with salt, pepper, and a sprinkle of that lovely dried oregano. While you're at it, trim your green beans. I always forget to do this until the pan is hot, oops!
02 - Heat a large skillet—my trusty cast iron is usually my go-to for this—over medium-high heat with a good glug of olive oil. Once it's shimmering, add your chicken cutlets. Don't overcrowd the pan; you might need to do this in batches. Let them sear for about 3-4 minutes per side until they're beautifully golden brown and cooked through. I love the smell of that browning chicken, it's just so comforting. Remove the chicken from the pan and set it aside on a plate, tented with foil.
03 - In the same skillet (don't clean it, all those browned bits are flavor!), add a tiny bit more olive oil if needed. Toss in your trimmed green beans. Sauté them for about 5-7 minutes, stirring occasionally, until they're crisp-tender and have a nice vibrant green color with a few charred spots. I like mine with a bit of bite, not mushy! This is where you really start to see the dish come together.
04 - Push the green beans to one side of the skillet. Add the minced garlic and red pepper flakes to the empty side, stirring for about 30 seconds until fragrant. Oh, that garlic smell! Don't let it burn, that's a mistake I've made once, and it was not pleasant. Pour in the chicken broth and the fresh lemon juice, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly.
05 - Return the cooked chicken cutlets to the skillet, nestling them among the green beans and in that glorious sauce. Spoon some of the sauce over the chicken. Let it all warm through for another minute or two. The chicken will absorb even more of that bright lemon-garlic goodness. This is where I usually taste for seasoning and add a little more salt or pepper if it needs it.
06 - Right before serving, generously sprinkle fresh lemon zest over the entire dish. This really brightens everything up and makes it look so inviting. If you have some fresh parsley or chives, a little chop and sprinkle adds a lovely fresh finish. Serve immediately, perhaps with a side of rice or quinoa to soak up that amazing sauce. It smells incredible, a real winner!

# Notes:

01 - Always pat your chicken dry before searing; it makes a huge difference in getting that golden crust.
02 - Gently reheat leftovers on the stovetop with a splash of broth to avoid dry chicken, skip the microwave!
03 - Asparagus is a fantastic swap for green beans, just cook until crisp-tender; I found broccoli takes longer.
04 - A sprinkle of fresh parsley or chives right before serving adds a lovely pop of color and freshness.

# Tools You'll Need:

01 - Large skillet (cast iron preferred)
02 - Cutting board
03 - Knife
04 - Zester/Grater

# Nutrition Facts (Per Serving):

Calories: 400
Total Fat: 20g
Total Carbohydrate: 10g
Protein: 45g

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