Description
A quick and bright skillet dinner featuring tender seared chicken and crisp-tender green beans, finished with a squeeze of fresh lemon.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 8–10 oz fresh green beans, trimmed
- 1–2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2–1 teaspoon garlic (fresh minced or garlic powder)
- Juice of 1/2 lemon (about 1 tablespoon)
Instructions
- Pat both chicken breasts dry with paper towels. If one breast is much thicker, gently pound to even thickness for even cooking. Season both sides with salt, pepper, and garlic.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke.
- Add the chicken breasts to the hot skillet. Sear without moving for 6–7 minutes until a golden crust forms. Flip and cook 6–7 minutes more, until internal temperature reaches 165°F.
- During the last 3–4 minutes of the second side, add the trimmed green beans to the skillet. Toss or push them around the chicken to get some contact with the pan.
- Remove the pan from heat. Squeeze the juice of half a lemon over the chicken and beans, season to taste, and let the chicken rest for 3–5 minutes before slicing and serving.
Notes
For more herb flavor, add a teaspoon of chopped fresh thyme or parsley just before serving. Olive oil can be swapped for avocado oil. If using frozen green beans, add a minute or two to the cooking time and dry them thoroughly before adding to the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American