This one-pan skillet meal is ready in under 20 minutes. Made with tender chicken breasts, crisp-tender green beans, sweet tomatoes, and an easy lemon-garlic pan sauce, this Skillet Chicken with Green Beans is a healthy, yet easy meal.
This simple Chicken Skillet is the perfect meal for a busy day. It is a one-pan meal that is full of flavor and extremely easy to throw together.
When dinner needs to be fast and flavorful, this recipe for Chicken and Green Beans is one of my go-to's.
The combination of flavors and textures is perfect. From the sweet tomatoes to the fresh green beans to the lemon garlic sauce, this dish is full of nuanced flavors, yet could not be easier to make.
- Chicken: Use boneless skinless chicken breasts, tenders, or thighs.
- Tomatoes: Cherry tomatoes, grape tomatoes, or even seeded, diced Roma tomatoes will work. If I am making this dish in the winter months, I find grape tomatoes are best for the flavor profile.
- Lemon Juice: If you don't have fresh lemons, do NOT substitute jarred lemon juice. Instead, add an extra teaspoon of balsamic to round the flavor out.
- In a large nonstick skillet, heat a couple of tablespoons of olive oil over medium-high heat.
- Season the chicken generously with salt and pepper.
- Add the chicken to the skillet and brown on each side.
- Once the chicken has browned, add the minced garlic, green beans, and tomatoes to the skillet and saute for 1-2 minutes.
- To the skillet, add in the broth, lemon zest, thyme, and balsamic vinegar and toss to coat.
- Reduce the heat to medium and cover the skillet. Cook for 5 minutes, or until the chicken is cooked through and the green beans are crisp-tender.
- Remove from the heat and add the fresh lemon juice and serve with Parmesan cheese if desired.
Cooled leftovers can be stored in the refrigerator for 3-4 days. I don't recommend freezing leftovers.
Omit the Parmesan cheese from this chicken skillet recipe and this dish becomes not only dairy-free but also paleo and whole30 approved.
For green beans that do not have a crisp-tender bite to them, I recommend either blanching or steaming the green beans before adding them to the skillet. To blanch the green beans, drop them into boiling water for 2-3 minutes and then transfer them to an ice bath to stop the cooking process. Alternatively, place the green beans in a large heat-safe bowl with 2 tablespoons of water, cover the bowl with plastic wrap and microwave for 3-4 minutes.
If you don't have fresh green beans, you can substitute thin frozen green beans that have been defrosted. For this recipe, I would not use canned green beans or cut thick frozen beans.
If you don't have fresh lemons, do NOT substitute jarred lemon juice. Instead, add an extra teaspoon of balsamic to round the flavor out.
I don't recommend omitting the balsamic. There are only a handful of ingredients and the balsamic really helps to add dimension to this simple dish.
More Healthy Skillet Recipes
If you enjoyed this simple one skillet chicken with green beans and tomatoes, I would love for you to leave a comment and review below.
Skillet Chicken with Green Beans and Tomatoes
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pound green beans trimmed
- 1 pint cherry tomatoes halved
- 1 sprig fresh thyme leaves
- 2 garlic cloves minced
- 1 tablespoon balsamic vinegar
- ¼ cup chicken broth
- 1 fresh lemon juice and zest
- Parmesan Cheese optional
- Heat olive oil in a large skillet over medium high heat.
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Add the chicken to skillet and brown on each side--about 2 minutes per side.
- Once the chicken has browned, add the minced garlic, green beans, and tomatoes to skillet and saute for 1-2 minutes.
- Add in chicken broth, zest of lemon, thyme, and balsamic vinegar. Lower the heat to medium and cover the skillet. Cook for 5 minutes or until the chicken is cooked through and the beans are just crisp-tender.
- Turn off the heat and add the juice of the fresh lemon and serve with Parmesan Cheese.
This recipe was originally published in 2016, but was updated in 2021 with new photos and a video.