What the heck is this?
Imagine juicy, golden chicken swimming in a buttery, garlicky, lemon-kissed sauce… with tender green beans tagging along for the ride.
Lemon Garlic Butter Chicken and Green Beans is your one-skillet answer to weeknight dinners that are actually exciting.
It’s bright, buttery, savory, and super simple — minimal dishes, maximum flavor.
(Also: it smells so good while cooking, your neighbors might “accidentally” swing by.)
Why You’ll Love This Recipe
- One pan = fewer dishes = life is better.
- Ready in under 30 minutes — no marathon cooking session.
- That sauce? You’re gonna want to drink it. (No judgment.)
- Fresh, healthy-ish, but still totally comfort food.
- Picky eaters and veggie skeptics approved.
The Good Stuff You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs if you’re feeling wild)
- Salt + pepper to taste
- 1/2 tsp paprika (for color and vibe)
- 1 tbsp olive oil
For the Magic Lemon Garlic Butter Sauce:
- 3 tbsp unsalted butter
- 5 cloves garlic, minced (yes, FIVE — we’re not shy)
- Juice of 1 large lemon (plus extra wedges for serving)
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- Pinch of red pepper flakes (optional, but adds a lil’ kick)
For the Green Beans:
- 2 cups fresh green beans, trimmed
- 1 tbsp butter (because why not)
- Salt and pepper to taste
Let’s Do This
Step 1: Sear the Chicken
- Pat chicken dry and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown and just cooked through.
- Transfer chicken to a plate and loosely cover to keep warm.
Step 2: Make the Sauce
- In the same skillet (no need to clean it — flavor town), melt 3 tbsp butter over medium heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in lemon juice, chicken broth, Italian seasoning, and red pepper flakes.
- Simmer for 2–3 minutes to let the flavors mingle.
Step 3: Cook the Green Beans
- Toss the green beans right into the skillet with the sauce.
- Add 1 tbsp butter, season with salt and pepper.
- Cook, stirring occasionally, for about 5 minutes until they’re bright green and tender-crisp.
Step 4: Bring It All Together
- Nestle the chicken back into the skillet with the beans.
- Spoon that buttery lemony sauce all over everything.
- Let it simmer together for another 2–3 minutes so everyone gets cozy.
Step 5: Serve and Swoon
- Plate it up, drizzle with extra sauce, and squeeze a little more lemon juice over the top.
- Garnish with fresh parsley if you’re feeling fancy.
Serving Suggestions
- Spoon it over fluffy rice, mashed potatoes, or even pasta to soak up every drop of sauce.
- Add a simple side salad if you want to pretend you’re being super healthy.
- Glass of chilled Sauvignon Blanc = highly recommended.
Switch It Up
- Swap the Veggies: Try asparagus, broccoli, or even zucchini instead of green beans.
- Make It Creamy: Stir in a splash of heavy cream at the end for a dreamy, richer sauce.
- Spice It Up: Add more red pepper flakes or a dash of hot sauce if you like things fiery.
Make-Ahead Tips
- You can season and sear the chicken ahead of time — just reheat gently in the sauce when you’re ready to eat.
- Green beans can be trimmed up to 2 days in advance and stored in the fridge.
- Leftovers? Reheat gently in a covered skillet over low heat with a splash of broth to keep it saucy.
Questions People Actually Ask
Q: Can I use frozen green beans?
A: Yep! Just thaw them first and pat them dry so they don’t water down the sauce.
Q: Can I use chicken thighs instead of breasts?
A: 1000% yes. Thighs stay super juicy and are extra forgiving if you overcook a little.
Q: How do I know when my chicken is done?
A: Internal temp should hit 165°F. Or slice into the thickest part — no pink = you’re good.
Q: Can I make this dairy-free?
A: Absolutely. Sub the butter for olive oil or a plant-based butter alternative.
Lemon Garlic Butter Chicken and Green Beans: Your One-Pan Wonder
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Imagine juicy, golden chicken swimming in a buttery, garlicky, lemon-kissed sauce… with tender green beans tagging along for the ride.
Lemon Garlic Butter Chicken and Green Beans is your one-skillet answer to weeknight dinners that are actually exciting.
It’s bright, buttery, savory, and super simple — minimal dishes, maximum flavor.
(Also: it smells so good while cooking, your neighbors might “accidentally” swing by.)
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs if you’re feeling wild)
Salt + pepper to taste
1/2 tsp paprika (for color and vibe)
1 tbsp olive oil
For the Magic Lemon Garlic Butter Sauce:
3 tbsp unsalted butter
5 cloves garlic, minced (yes, FIVE — we’re not shy)
Juice of 1 large lemon (plus extra wedges for serving)
1/2 cup chicken broth
1 tsp Italian seasoning
Pinch of red pepper flakes (optional, but adds a lil’ kick)
For the Green Beans:
2 cups fresh green beans, trimmed
1 tbsp butter (because why not)
Salt and pepper to taste
Instructions
Step 1: Sear the Chicken
Pat chicken dry and season with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 4–5 minutes per side until golden brown and just cooked through.
Transfer chicken to a plate and loosely cover to keep warm.
Step 2: Make the Sauce
In the same skillet (no need to clean it — flavor town), melt 3 tbsp butter over medium heat.
Add minced garlic and sauté until fragrant, about 30 seconds.
Stir in lemon juice, chicken broth, Italian seasoning, and red pepper flakes.
Simmer for 2–3 minutes to let the flavors mingle.
Step 3: Cook the Green Beans
Toss the green beans right into the skillet with the sauce.
Add 1 tbsp butter, season with salt and pepper.
Cook, stirring occasionally, for about 5 minutes until they’re bright green and tender-crisp.
Step 4: Bring It All Together
Nestle the chicken back into the skillet with the beans.
Spoon that buttery lemony sauce all over everything.
Let it simmer together for another 2–3 minutes so everyone gets cozy.
Step 5: Serve and Swoon
Plate it up, drizzle with extra sauce, and squeeze a little more lemon juice over the top.
Garnish with fresh parsley if you’re feeling fancy.
Notes
Spoon it over fluffy rice, mashed potatoes, or even pasta to soak up every drop of sauce.
Add a simple side salad if you want to pretend you’re being super healthy.
Glass of chilled Sauvignon Blanc = highly recommended.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~380 calories
- Protein: ~35g