Foolproof One-Pan Chicken and Green Beans
Achieve a restaurant-quality meal with this simple one-pan recipe. Juicy, golden-seared chicken breasts and crisp-tender green beans are brought together in a luscious garlic butter glaze. It's an elegant and comforting dish perfect for any weeknight.
Equipment
- large skillet with lid
- Tongs
- instant-read thermometer
- Knife
- Cutting board
- Paper towels
Ingredients
- 2 medium-sized boneless, skinless chicken breasts
- 12 ounces fresh green beans, trimmed
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3-4 cloves fresh garlic, minced
- ¼ cup low-sodium chicken broth or dry white wine
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon fresh parsley, chopped optional garnish
Instructions
- Pat chicken breasts completely dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the chicken breasts and sear for 5-7 minutes per side, undisturbed, until a golden-brown crust forms and the internal temperature reaches 165°F. Transfer chicken to a plate to rest.
- Reduce heat to medium. Add the trimmed green beans to the same skillet and sauté for 2-3 minutes, tossing to coat in the pan drippings.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer, cover, and let the beans steam for 3-4 minutes until crisp-tender.
- Uncover the skillet. Push the green beans to one side. Add the remaining 2 tablespoons of butter to the empty side. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly.
- Turn off the heat. Return the chicken and any accumulated juices to the pan. Squeeze fresh lemon juice over everything. Toss the green beans in the garlic butter glaze, spoon extra glaze over the chicken, garnish with optional parsley, and serve immediately.
Notes
Pro Tips: For a perfect sear, ensure the chicken is dry and the pan isn't crowded; cook in batches if needed. Do not overcook the green beans; they should be bright green and have a slight snap. Resting the chicken is crucial for retaining its juices.
Variations: Substitute chicken thighs, thin pork chops, asparagus, or broccoli. For a flavor boost, add sliced mushrooms with the beans or sprinkle with toasted almonds before serving.
Variations: Substitute chicken thighs, thin pork chops, asparagus, or broccoli. For a flavor boost, add sliced mushrooms with the beans or sprinkle with toasted almonds before serving.