Tangy Lemon Garlic Chicken with Green Beans (Print Version)

Quick Lemon Garlic Chicken with tender green beans is a weeknight lifesaver. My personal recipe for a flavorful, easy meal, even with kitchen chaos.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1 ½ lbs boneless, skinless chicken breasts (2-3 large), pounded to 3/4-inch thickness
02 - 1 cup low-sodium chicken broth

→ Flavor Boosters

03 - 2 tbsp extra virgin olive oil, divided
04 - 4-5 cloves garlic, minced (or more, I won't tell!)
05 - 1 large lemon, zested and juiced (about 2 tbsp zest, 3-4 tbsp juice)
06 - 1 tsp dried oregano
07 - 1/4 tsp red pepper flakes (optional, for a little kick)
08 - Salt and freshly ground black pepper, to taste

→ Fresh Produce

09 - 1 lb fresh green beans, trimmed

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, let's get that chicken ready. Pat your chicken breasts super dry with paper towels – this is key for a good sear, trust me! Then, if they're thick, slice them in half horizontally or pound 'em thin, about 3/4 inch. This makes sure they cook evenly and quickly. Season both sides generously with salt and pepper. Don't be shy here; it builds the base flavor for our Lemon Garlic Chicken with Green Beans. I once rushed this, and the chicken was bland, a real 'd'oh!' moment.
02 - Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Add a good glug of olive oil. Once it shimmers, carefully place the chicken in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Let it sear for 3-5 minutes per side until it's golden brown and has a beautiful crust. We're not cooking it through yet, just getting that amazing color and flavor. My kitchen always smells incredible at this point; it’s the preview of what's to come! Remove the chicken to a plate and set aside.
03 - Lower the heat to medium. Add a little more olive oil if the pan looks dry. Toss in all that minced garlic and the red pepper flakes (if you're using them). Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn it – burnt garlic is bitter garlic, and that's a sad flavor for our Lemon Garlic Chicken with Green Beans. Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. Those bits are flavor gold!
04 - Stir in the lemon zest and dried oregano. Bring the sauce to a gentle simmer. This is where the aromas really start to deepen and mingle. The bright lemon and earthy oregano are a match made in heaven for this Lemon Garlic Chicken with Green Beans. Let it bubble gently for a couple of minutes to reduce slightly and concentrate those flavors. Taste it – does it need a pinch more salt? A twist of pepper? Trust your palate!
05 - Now, add your trimmed green beans to the simmering sauce. Stir them around so they're coated. Nestle the seared chicken back into the skillet. Spoon some of that lovely sauce over the chicken and beans. Cover the skillet and let it all simmer for about 5-7 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the green beans are tender-crisp. I love how the green beans turn a vibrant green here; it’s so pretty! This step brings together the Lemon Garlic Chicken with Green Beans.
06 - Remove the lid. Stir in the fresh lemon juice. This gives it a final burst of brightness. Check the seasoning one last time. If the sauce isn't quite thick enough for your liking, you can let it simmer uncovered for another minute or two. Garnish generously with fresh chopped parsley. Serve your amazing Lemon Garlic Chicken with Green Beans immediately. Honestly, the smell alone is enough to make my stomach rumble. Enjoy!

# Notes:

01 - Always pat your chicken super dry before searing; it makes all the difference for a golden crust.
02 - Leftovers are great for lunch, but reheat gently on the stovetop to keep the chicken tender.
03 - If you're out of green beans, asparagus or even broccoli florets make a decent swap.
04 - Serve this with a side of fluffy couscous to soak up every last drop of that amazing sauce.

# Tools You'll Need:

01 - Large skillet (cast iron or stainless steel)
02 - cutting board
03 - sharp knife
04 - meat mallet (optional)
05 - whisk
06 - measuring spoons/cups

# Nutrition Facts (Per Serving):

Calories: 380 kcal
Total Fat: 18 g
Total Carbohydrate: 10 g
Protein: 42 g

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