This simple chicken skillet recipe is made just 20 minutes with tender chicken, crisp-tender green beans, fresh tomatoes, and a rich, acidic lemon garlic pan sauce.
1poundboneless, skinless chicken breasts or thighscut into 1 inch chunks
1teaspoonkosher salt
1teaspoonblack pepper
1poundfresh green beanstrimmed
1pintcherry or grape tomatoeshalved
1sprig fresh thyme leaves
2garlic clovesminced
1tablespoonbalsamic vinegar
¼cupchicken broth or stock
1fresh lemonjuice and zest
Parmesan Cheeseoptional
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, lemon zest, 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 if desired.
Video
Notes
Using Frozen Green Beans: 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 beansTomato Options: 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.Fresh Thyme: If you don't have fresh thyme, leave out the thyme altogether or substitute 1 teaspoon dried thyme leaves (not ground thyme.)Option for Soft Green Beans: 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. Storage: Cooled leftovers can be stored in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing leftovers. 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.Dairy-Free Option: Omit the Parmesan cheese for a dairy-free recipe. Storage: Cooled leftovers can be stored in the refrigerator for 3-4 days. I don't recommend freezing leftovers.