🎉 Introduction
This Lemon Garlic Butter Chicken and Green Beans Skillet is everything you want in a weeknight dinner: juicy chicken, crisp-tender green beans, a buttery lemon-garlic sauce, and only one pan to clean! It’s light, fresh, and bursting with flavor—perfect for busy nights when you want something healthy but comforting. Plus, it comes together in just 30 minutes! 🥘✨
🧰 Equipment Needed
- Large skillet
- Knife & cutting board
- Measuring cups & spoons
- Tongs or spatula
🛒 Ingredients
🍗 Chicken & Veggies
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 lb fresh green beans, trimmed
- 1 tbsp olive oil
- Salt & black pepper, to taste
🍋 Lemon Garlic Butter Sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon (about 3 tbsp)
- Zest of 1 lemon
- ½ tsp Italian seasoning
- Pinch of red pepper flakes (optional)
🌿 Optional Garnish
- Chopped fresh parsley
- Lemon slices
👩🍳 Directions
Step 1: Cook the Chicken
Season chicken generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken; sear 5–6 minutes per side until golden and cooked through (165°F internal temp).
Transfer chicken to a plate and cover to keep warm.
Step 2: Cook the Green Beans
In the same skillet, add green beans.
Sauté 3–5 minutes until bright green and just tender, stirring occasionally.
Season with salt and pepper to taste.
Step 3: Make the Lemon Garlic Butter Sauce
Reduce heat to medium.
Add butter to the skillet; once melted, stir in garlic. Cook 30 seconds until fragrant.
Add lemon juice, lemon zest, Italian seasoning, and red pepper flakes (if using).
Simmer 1 minute, scraping browned bits from the pan.
Step 4: Combine & Serve
Return chicken to the skillet; spoon sauce over chicken and green beans.
Simmer 1–2 minutes to heat through.
Garnish with parsley and lemon slices. Serve hot!
🍽️ Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
🥄 Variations
- Add More Veggies: Stir in mushrooms, cherry tomatoes, or baby spinach.
- Make It Creamy: Add ¼ cup heavy cream to the sauce.
- Protein Swap: Use shrimp or turkey cutlets.
- Low Carb: Serve with cauliflower rice or zucchini noodles.
🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Warm gently in a skillet or microwave until heated through.
Freezer: Freeze cooled chicken and beans up to 2 months; thaw overnight before reheating.
❓ 10 FAQs
Can I use frozen green beans?
Yes—thaw first and pat dry.
Is this recipe gluten-free?
Yes—naturally gluten-free!
Can I use chicken thighs?
Absolutely—juicier and more forgiving than breasts.
What sides go well?
Rice, mashed potatoes, or quinoa.
Can I grill the chicken?
Yes—grill chicken separately, then toss with sautéed green beans and sauce.
How do I prevent dry chicken?
Don’t overcook—use a meat thermometer for perfect doneness.
Can I prep ahead?
Yes—season chicken and trim beans up to 1 day ahead.
Can kids eat this?
Yes—mild flavors kids usually love.
What herbs can I add?
Thyme, rosemary, or basil.
How do I make it dairy-free?
Use olive oil or plant-based butter instead of regular butter.
📝 Conclusion
This Lemon Garlic Butter Chicken and Green Beans Skillet is fresh, vibrant, and packed with flavor—yet so simple! Perfect for busy nights when you want a delicious, healthy dinner without the fuss or extra dishes. 🍋🍗🥗
Lemon Garlic Butter Chicken & Green Beans Skillet – Bright, Juicy & Ready in 30 Minutes
Ingredients
Equipment
Method
- Season chicken generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken; sear 5–6 minutes per side until golden and cooked through (165°F internal temp).
- Transfer chicken to a plate and cover to keep warm.
- In the same skillet, add green beans.
- Sauté 3–5 minutes until bright green and just tender, stirring occasionally.
- Season with salt and pepper to taste.
- Reduce heat to medium.
- Add butter to the skillet; once melted, stir in garlic. Cook 30 seconds until fragrant.
- Add lemon juice, lemon zest, Italian seasoning, and red pepper flakes (if using).
- Simmer 1 minute, scraping browned bits from the pan.
- Return chicken to the skillet; spoon sauce over chicken and green beans.
- Simmer 1–2 minutes to heat through.
- Garnish with parsley and lemon slices. Serve hot!
Notes
Add More Veggies: Stir in mushrooms, cherry tomatoes, or baby spinach. Make It Creamy: Add ¼ cup heavy cream to the sauce. Protein Swap: Use shrimp or turkey cutlets. Low Carb: Serve with cauliflower rice or zucchini noodles. 🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Warm gently in a skillet or microwave until heated through.
Freezer: Freeze cooled chicken and beans up to 2 months; thaw overnight before reheating. ❓ 10 FAQs
Can I use frozen green beans?
Yes—thaw first and pat dry. Is this recipe gluten-free?
Yes—naturally gluten-free! Can I use chicken thighs?
Absolutely—juicier and more forgiving than breasts. What sides go well?
Rice, mashed potatoes, or quinoa. Can I grill the chicken?
Yes—grill chicken separately, then toss with sautéed green beans and sauce. How do I prevent dry chicken?
Don’t overcook—use a meat thermometer for perfect doneness. Can I prep ahead?
Yes—season chicken and trim beans up to 1 day ahead. Can kids eat this?
Yes—mild flavors kids usually love. What herbs can I add?
Thyme, rosemary, or basil. How do I make it dairy-free?
Use olive oil or plant-based butter instead of regular butter. 📝 Conclusion
This Lemon Garlic Butter Chicken and Green Beans Skillet is fresh, vibrant, and packed with flavor—yet so simple! Perfect for busy nights when you want a delicious, healthy dinner without the fuss or extra dishes. 🍋🍗🥗
