Juicy, golden pan-seared chicken smothered in a bright lemon garlic butter sauce, with crisp-tender green beans cooked right in the same pan! This one-skillet dinner is fresh, flavorful, and ready in under 25 minutes, perfect for busy weeknights or cozy weekends.
2 large chicken breasts, cut horizontally into 4 thin cutlets (or use 4 boneless thighs)
12 oz / 340 g green beans, trimmed
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 cloves garlic, minced
1 lemon, zest and juice
¼ cup chicken broth (or vegetable broth)
Salt and pepper, to taste
Optional: pinch red pepper flakes, fresh parsley for garnish
Prep Chicken: Pat chicken dry and season both sides with salt and pepper.
Sear Chicken: Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through (165°F/74°C). Remove and set aside.
Cook Green Beans: In the same skillet, add 1 tbsp butter and green beans. Sauté for 3–4 minutes until tender-crisp. Remove and set aside with chicken.
Make Sauce: Melt remaining 1 tbsp butter. Add garlic and sauté 30 seconds until fragrant. Add chicken broth, lemon juice, and zest. Scrape up browned bits from pan; simmer 2 minutes to reduce slightly.
Combine: Return chicken and green beans to skillet. Toss gently to coat in the sauce and cook 1–2 minutes to warm through.
Serve: Garnish with fresh parsley, red pepper flakes, or extra lemon zest. Serve hot with bread, rice, or mashed potatoes.
Chicken options: Boneless, skinless thighs stay extra juicy and are forgiving to cook.
Green beans: Substitute with asparagus, broccoli florets, or zucchini if you prefer.
Make ahead: Store leftovers up to 3 days; reheat gently with a splash of broth to keep the sauce silky.
Creamy twist: Add ¼ cup heavy cream or 2 tbsp grated Parmesan before serving.