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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.
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I love this dish! After I started making it tonight i discovered I had neither fresh nor dried thyme, so I used a teaspoon of dried Italian seasoning. It was a different flavor but it still turned out great.
When you give the calories in a serving, you don’t give serving size. Can you add that?
Hi Rick, this serves 4. So the calories are based on 1/4 of the entire recipe, which is about 2-1/2 to 3 cups.
Just wondering what happened to the other half teaspoons of salt and pepper. Should I add them straight to the pan?
Hi Julie! Add them after cooking if desired by taste 🙂 Enjoy!
I love balsamic vinegar but a little goes a long way; I will cut in half when I make again. Also I will put tomatoes in at the end during the last five minutes when covered.
I just made this and found it was tasty - thoroughly enjoyed. I served it with a dollop of plain Greek yogurt and loved the creaminess of it mixed with the sauce.
What a great idea to add some yogurt to the final dish! Thanks for sharing.
This was quick and easy to make once the prep is done.
It has a nice tangy taste, not too overbearing by any means.
I blanched my beans, first.
Also added fresh parsley and McCormick Italian seasoning to the chicken.
I used unsalted chicken stock too.
Trust the process, during the cooking it wasn’t looking too promising. But at the end adding in all the liquids and the lemon juice, it was coming together.
Also better if you let it sit and soak up the juices before serving.
I ate it as is, but would have been great over brown rice or quinoa.
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!
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.