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.
While this recipe for Chicken and Green Beans can stand on its own as a complete meal, it is also delicious served over brown rice or quinoa or with a baked sweet potato on the side.
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Ingredients Needed
- 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.
Step-By-Step Directions
- 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.
Storage Instructions
Cooled leftovers can be stored in the refrigerator for 3-4 days. I don't recommend freezing leftovers.
Dairy-Free Modification
Omit the Parmesan cheese from this chicken skillet recipe and this dish becomes not only dairy-free but also paleo and whole30 approved.
Recipes FAQs
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.
Recipe
Skillet Chicken with Green Beans and Tomatoes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
This recipe was originally published in 2016, but was updated in 2021 with new photos and a video.
Denny Zeszuterk
Just learning to cook so I tried this recipe. My wife said it was cooked well, very tasty and she enjoyed it; so did I.
For me just starting the recipe was very easy to follow and very sufficiently detailed.
P.S. The color pictures give something to compare against.
Thanks Kristen, on to more recipes. I need to get the guts to tackle the Instant pot recipes!
Kristen Chidsey
Hi Denny! I am honored this was one of your beginning recipes and glad to hear the pictures help. I have tons of tips for Instant Pot success. You may want to sign up for my email series for Instant Pot Tips. But regardless, reach out any time with questions.
Thomas
Perfect for chicken breast(cubed), over a pound green beans and tomatoes. I blanched the green beans over 15 minutes. I don’t like crunchy green beans. I replaced dried flakes of thyme. Sprinkle white shredded cheddar while hot. I used 2 whole medium sized tomatoes sliced in small pieces and no zest. Wonderful use of chicken breasts, tomatoes and green beans.
Kristen Chidsey
I am so glad you enjoyed Thomas!
Diana
I'm on Keto and This is a Very Good Recipe for Me
Keep those Coming
Kristen Chidsey
YAY! Happy this met your needs Diana!
Nick
Very good and easy recipe, a added some leftover corn cut off the cob and some white wine and fresh basil. Served over orzo pasta, turned out great!
Kristen Chidsey
Sounds like you made great additions Nick! Glad you enjoyed!
Sara
Is one chicken breast correct or is that supposed to be 1 lb?
Thanks
Kristen Chidsey
Oh my goodness, that is supposed to be 1 pound!! Changing now!
Joyce
This was really delicious! I would definitely recommend this recipe!! My only question is - how do you know how many grams each serving is?
Kristen Chidsey
Hi Joyce! I typically do not calculate grams per serving. I base each serving off about 4 ounces chicken and 1 1/2 cup veggies. Hope that helps you! And I am glad you enjoyed!
Heather F
FYI the instructions don't include the thyme! I ended up forgetting to add it because it wasn't spelled out (I assume it goes in with the broth and the garlic etc).
Kristen Chidsey
Oh Heather, thanks for the heads up--yes, this was an oversight on my part. I am fixing right now. And you were correct, the thyme goes in with the broth.
I hope you still enjoyed!
Denay DeGuzman
This delicious skillet chicken is just as quick and easy to make as described, and tastes twice as good! This yummy recipe's a keeper!
Kristen Chidsey
YAY!!!! I am so glad you enjoyed Denay and the recipe lived up to it's claim! It is one of our go-tos on busy nights
Helen
Oooh, so delicious, healthy, and quick!
You're so right that you can never have enough easy dinner ideas.
This is just up our alley. I love easy one skillet chicken dinners. Love anything with cherry tomatoes, too - I find they make a kind of sauce when cooked. Yummy!
Kristen Chidsey
So glad you enjoyed Helen! I agree--there is just something about cooked grape or cherry tomatoes--magic sauce 🙂