Chicken and Green Beans
Ready in 20 minutes, this simple skillet dinner brings together tender chicken, crisp green beans, and juicy tomatoes in an irresistible tangy pan sauce!
Servings: 4
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 cloves minced
- ¼ cup low-sodium chicken stock
- 1 sprig fresh thyme optional
- 1 medium fresh lemon juice and zest
- 1 tablespoon balsamic vinegar
- parmesan cheese optional
Instructions
- Heat olive oil in a large skillet over medium high heat. Season chicken with ½ teaspoon each of salt and pepper. Add the chicken to skillet and brown on each side, about 2 minutes per side.
- Once the chicken has browned, add green beans, and tomatoes to the pan and sauté for 1-2 minutes. Add the garlic and sauté for just 1 minute longer to toast.
- Add chicken broth, 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 and add the juice of the fresh lemon and serve with parmesan, if desired.
Video
Notes
Replace Chicken Stock with Wine: Feel free to use a dry white wine, like a pinot grigio, in place of the chicken stock. Be sure to omit the addition of the balsamic though, as the wine and lemon juice will be acidic enough.
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.
Frozen Green Beans: You can substitute defrosted, thin frozen green beans (not thick-cut green beans) for fresh.
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.
Nutrition
Calories: 158kcal | Carbohydrates: 14g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 689mg | Potassium: 613mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1360IU | Vitamin C: 42.7mg | Calcium: 58mg | Iron: 2.1mg
