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This easy Chicken and Green Beans recipe combines tender chicken, crisp-tender green beans, and juicy tomatoes in a light lemon-balsamic pan sauce. Made in one skillet in just 20 minutes, it delivers the protein, vegetables, and plenty of fresh flavor without creating a sink full of dishes.
Unlike a sweet, soy-based chicken and green bean stir-fry, this skillet dinner has a bright, savory flavor from lemon, thyme, garlic, and balsamic vinegar. It is light yet satisfying, making it a perfect dinner for busy weeknights.
Chicken and Green Beans Recipe at a Glance
- Ready in 20 Minutes. This one-pan meal is ideal for busy weeknights when you need dinner on the table quickly.
- A Complete, Wholesome Meal. With plenty of chicken and vegetables, it can stand alone or be served over rice, pasta, quinoa, or potatoes.
- Allergy-Friendly. It is naturally gluten-free, egg-free, and nut-free. Skip the Parmesan for a dairy-free meal.
Kristen's Keys for Chicken and Green Beans
When I have a pound of chicken and no idea what to make for dinner, I often turn to this easy chicken and green beans recipe. With just a handful of simple ingredients, it transforms basic chicken into a fresh, flavorful meal my family enjoys.
After making this recipe for years, these are the tips I have found make the biggest difference:
- Use a large skillet. A 12-inch skillet gives the chicken and green beans room to cook. A smaller pan traps steam, making it harder for the chicken to brown.
- Cut the chicken into even 1-inch pieces. Larger pieces may still be undercooked when the green beans are ready, while smaller pieces can dry out.
- Choose your preferred bean texture before starting. The five-minute covered simmer produces crisp-tender green beans. If your family prefers softer beans, blanch them for 2 to 3 minutes first.
- Add the lemon juice off the heat. Heat dulls its fresh flavor. The zest cooks in the sauce, while the juice brightens the finished dish.
Happy Cooking! xo Kristen
Notes on Ingredients
- Chicken: Boneless, skinless chicken breasts, tenders, or thighs all work well. Breasts and tenders are lean, while thighs provide a slightly richer flavor and stay especially juicy.
- Green Beans: Fresh green beans give this dish the best flavor and texture. Thin frozen green beans also work, but thaw and pat them dry first so excess moisture does not dilute the pan sauce.
- Tomatoes: Halved cherry or grape tomatoes soften and release just enough juice to help form the pan sauce. If you omit them, add another tablespoon or two of broth so the skillet does not become dry.
- Thyme: Adds an earthy flavor that pairs well with the chicken, green beans, and lemon. If you don't have fresh thyme leaves, dried thyme leaves can be substituted, but don't be tempted to use ground thyme, which quickly overwhelms the dish.
- Balsamic Vinegar: I don't recommend swapping the balsamic for another vinegar. Its tangy, slightly sweet flavor adds depth to the pan sauce.
- Lemon: Fresh lemon is essential for the bright flavor of the sauce. Use both the zest and juice, and skip bottled lemon juice, which can taste harsh in this simple dish.
- Parmesan Cheese: Parmesan is optional but adds a savory finish. Omit it to keep the recipe dairy-free.
How to Make Chicken and Green Beans
- Brown chicken. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook until golden on each side but not fully cooked through.
- Add green beans and tomatoes. Once the chicken has browned, add the green beans and tomatoes and sauté for about 2 minutes, letting the green beans begin to soften and turn bright green.
- Add garlic. Add the garlic and sauté for 30 to 60 seconds, just until fragrant.
- Simmer. Add the broth, lemon zest, thyme, and balsamic vinegar. Stir to loosen any browned bits from the skillet. Reduce the heat to medium, cover, and cook for 4 to 5 minutes, until the chicken reaches 165°F and the green beans are crisp-tender. The sauce will be light and spoonable rather than thick.
- Finish with lemon and Parmesan. Remove the skillet from the heat and stir in the lemon juice. Top with Parmesan, if desired.
Serving Suggestions
Packed with chicken and vegetables, this skillet can stand alone as a lighter dinner. For a heartier family meal, pair it with one of these easy sides.
- As a Bowl: Serve the chicken, green beans, and pan sauce over Instant Pot brown rice, Instant Pot white rice, or Instant Pot quinoa to make dinner stretch further.
- Add a Side: Serve the chicken and green beans alongside roasted red potatoes, roasted fingerling potatoes, or orzo rice.
- Add a Salad: Add even more veggies to your dinner plate by pairing this chicken skillet with a copycat Panera Greek salad, BLT salad, or spinach bacon salad.
More Easy Skillet Dinner Ideas
For more quick, family-friendly dinners made with simple ingredients, try one of these easy skillet recipes next.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken and Green Beans
This simple chicken skillet recipe takes just 20 minutes and features tender chicken, crisp-tender green beans, fresh tomatoes, and a rich, acidic lemon-garlic pan sauce.
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- ½ teaspoon kosher salt, + more to taste
- ½ teaspoon black pepper, + more to taste
- 1 pound fresh green beans, trimmed
- 1 pint cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- ¼ cup low-sodium chicken stock
- 1 teaspoon fresh thyme, ~1 spring, or ¼ teaspoon dried thyme
- 1 medium fresh lemon, juice and zest
- 1 tablespoon balsamic vinegar
- grated Parmesan cheese, optional
Instructions
- Cube the chicken into 1-inch chunks, then sprinkle with ½ teaspoon salt and ½ teaspoon pepper to season.
- Heat the oil in a large skillet over medium-high heat until it glistens, about 1 minute. Once hot, add the chicken and cook undisturbed for 2 minutes per side, or until lightly browned but not cooked through.
- Add the trimmed green beans and halved tomatoes to the pan and sauté for 2 minutes, stirring frequently. Add the garlic and sauté for 30-60 seconds, or until fragrant.
- Add the chicken stock, lemon zest, thyme, balsamic vinegar, and a pinch of salt and pepper to the skillet. 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, add the fresh lemon juice, and serve with Parmesan, if desired.
Notes
Lemon: You will need about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. A medium lemon should yield both.
Frozen Green Beans: You can substitute defrosted, thin-cut green beans (not thick-cut) for fresh.
Option for Soft Green Beans: If you don't care for a crisp bite in your green beans, I recommend blanching or steaming them 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 with plastic wrap, and microwave for 3-4 minutes.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing leftovers.
Nutrition
Calories: 258kcalCarbohydrates: 14gProtein: 28gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 445mgPotassium: 968mgFiber: 5gSugar: 7gVitamin A: 1815IUVitamin C: 32mgCalcium: 66mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
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.
I am so glad you enjoyed Thomas!
I'm on Keto and This is a Very Good Recipe for Me
Keep those Coming
YAY! Happy this met your needs Diana!
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!
Sounds like you made great additions Nick! Glad you enjoyed!
Is one chicken breast correct or is that supposed to be 1 lb?
Thanks
Oh my goodness, that is supposed to be 1 pound!! Changing now!
This was really delicious! I would definitely recommend this recipe!! My only question is - how do you know how many grams each serving is?
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!
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).
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!
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!
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
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!
So glad you enjoyed Helen! I agree--there is just something about cooked grape or cherry tomatoes--magic sauce 🙂