This Lemon Garlic Butter Chicken and Green Beans Skillet is a quick and healthy weeknight meal that’s bursting with fresh flavor. Juicy, seared chicken breasts are bathed in a zesty garlic butter sauce with a squeeze of fresh lemon and tossed with crisp-tender green beans for a delicious, low-carb dinner—all made in one pan in under 30 minutes!
🧾 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 3 tablespoons butter, divided
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- ½ cup low-sodium chicken broth
- 350 g (12 oz) green beans, trimmed
- Optional: chopped fresh parsley and lemon wedges for garnish
👩🍳 Instructions
- Season the chicken:
Pat chicken breasts dry. Season both sides with salt, pepper, paprika, and Italian seasoning. - Sear the chicken:
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Transfer to a plate and cover loosely. - Sauté the garlic:
Reduce heat to medium. Add remaining 2 tablespoons of butter to the pan along with the garlic. Sauté until fragrant (30–60 seconds). - Deglaze and add lemon:
Stir in lemon juice, lemon zest, and chicken broth. Scrape up any brown bits from the pan. - Cook the green beans:
Add green beans, cover, and steam for 4–6 minutes until tender-crisp. Stir occasionally. - Return chicken to skillet:
Nestle the cooked chicken back into the pan and spoon sauce over top. Simmer for another 2–3 minutes. - Garnish and serve:
Top with fresh parsley and lemon wedges if desired. Serve warm.
💡 Tips
- Pound chicken breasts to even thickness for faster, more even cooking.
- Add a pinch of red pepper flakes to the garlic butter for heat.
- Don’t overcook green beans—they should be bright and crisp-tender.
- Deglazing with broth ensures maximum flavor from the seared chicken bits!
🔁 Variations & Substitutions
- Use chicken thighs for more richness and juiciness.
- Swap green beans for asparagus, zucchini, or broccoli florets.
- Replace butter with ghee or vegan butter for dairy-free option.
- Add a splash of white wine with the lemon juice for extra depth.
❓ FAQs
Can I make this dish ahead of time?
It’s best served fresh, but leftovers keep well in the fridge for 2–3 days.
Can I use frozen green beans?
Yes, but thaw them first and reduce cooking time slightly to avoid overcooking.
What if I don’t have chicken broth?
You can use water with a bit of bouillon, or even vegetable broth.
How do I know the chicken is cooked?
Use a meat thermometer—internal temp should reach 165°F (74°C).
🍽️ Serving Suggestions
- Serve over rice, quinoa, or mashed potatoes to soak up the sauce
- Add a side of crusty bread to mop up the garlic butter
- Pair with a light salad of mixed greens and vinaigrette
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