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Lemon Garlic Butter Chicken and Green Beans Skillet

Lemon Garlic Butter Chicken and Green Beans Skillet

Tender paprika-seasoned chicken and bright green beans simmer together in a lemon garlic butter sauce for a quick, flavorful dinner. This one-skillet meal serves about four people.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb (650–700 g) Boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb (450 g) Fresh green beans, trimmed
Sauce and Seasoning
  • 3 tablespoons Unsalted butter, divided
  • 4 cloves Garlic, minced
  • 1 teaspoon Paprika
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 cup (120 ml) Chicken broth
  • Juice of 1/2 lemon Fresh lemon juice
Garnish
  • 1 tablespoon Fresh parsley, chopped
Optional Garnish and Heat
  • 1/2 teaspoon Red pepper flakes

Method
 

Step-by-Step
  1. Trim the green beans and blanch them in boiling salted water for 3–5 minutes, until bright green and just tender. Drain well and set aside.
  2. Pat the chicken dry, then season it with paprika, onion powder, salt, and black pepper. Toss the pieces so the seasoning coats all sides.
  3. Melt part of the butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for approximately 5–7 minutes, turning occasionally, until browned and nearly cooked through; transfer it to a plate if necessary.
  4. Add the remaining butter and minced garlic to the skillet. Cook for about 30 seconds, stirring constantly and taking care not to brown the garlic.
  5. Pour in the chicken broth and lemon juice, then add the optional red pepper flakes. Scrape the browned bits from the bottom of the pan so they become part of the sauce.
  6. Return the chicken to the skillet and add the blanched green beans. Toss and simmer for 3–5 minutes, until the chicken reaches 165°F (74°C) internally and the sauce has reduced slightly.
  7. Scatter the chopped parsley over the skillet and serve immediately. Spoon the lemon garlic butter sauce over each portion while it is hot.

Notes

Blanching keeps the green beans bright and helps them become tender while the chicken finishes. Keep the chicken in a single layer to encourage browning instead of steaming. Refrigerate leftovers promptly and reheat gently until hot.