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.
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 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.
Video
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: 258kcal | Carbohydrates: 14g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 445mg | Potassium: 968mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1815IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 2mg
