Tender chicken breasts are sauteed with crisp-tender green beans and sweet burst tomatoes in an easy, garlic lemon pan sauce. In less than 20 minutes, this one-pan chicken dinner can be on your table!
Lemon Garlic Chicken Skillet is the perfect meal for a busy day. It is a one-pan meal that is full of flavor and is not only extremely easy to throw together and very healthy.
Why This Meal is so Flavorful
To make humble chicken and green beans shine, I recommend:
- Adding lots of fresh garlic to this easy chicken skillet.
- Using fresh thyme in place of dried thyme, for a delicate flavor that doesn't overtake the dish.
- Finish this easy one-pan chicken dinner with a squeeze of fresh lemon juice to add brightness and marry the garlic and thyme flavors together.
- I also add in a bit of balsamic vinegar for another bright note in flavor.
- If you are not paleo or whole 30, finish the green bean and chicken skillet recipe with freshly grated Parmesan cheese.
Notes on this Easy One Pan Chicken Breast Recipe
- To keep the green beans crisp-tender, I recommend blanching them first. This can be done by bringing a pot of salted water to a boil and dropping green beans into the boiling water for 2 minutes. Remove green beans and place in an ice bath to stop the cooking process. If you don't want to take the time to blanch the green beans first, just place them in a microwave-safe bowl with 1 tablespoon of water. Cover with plastic wrap and microwave for 3-4 minutes. You can skip the step of steaming or blanching your green beans first, they will just be crunchier in the skillet.
- 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. Fresh is best, but the thinner frozen beans will work in a pinch.
- 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.
- If you don't have fresh thyme, leave out the thyme altogether or substitute 1 teaspoon dried thyme.
- Be careful not to burn the garlic when cooking, or your chicken dinner will have a bitter taste to it, this is why I add it in with the green beans and tomatoes and only saute without adding liquid for a couple of minutes.
- 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.
More Healthy Skillet Recipes
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.