Lemon Garlic Chicken and Green Beans Recipe
This Lemon Garlic Chicken and Green Beans is a skillet recipe that feels like a little bit of sunshine on a plate. It’s incredibly easy, comes together in minutes, and is perfect for those busy weeknights when you want something beautiful and wholesome without the fuss. Dinner .
I remember when my husband and I first moved into our little apartment. The kitchen was tiny, with just enough counter space for one cutting board and maybe a bowl. I was still finding my confidence as a cook, and the idea of juggling multiple pots and pans felt so overwhelming. I craved simplicity, meals that were elegant in their straightforwardness. That’s when my love affair with one-pan skillet meals truly began. It felt like a design challenge: how to create maximum flavor and texture with minimal tools and fuss. This recipe was born on one of those evenings. I had some chicken thighs, a bag of green beans from the farmer’s market that were so fresh they snapped when you looked at them, and a lemon sitting on the counter, looking like a little orb of sunshine. I started by searing the chicken, just listening to the sound of it in the pan. I added butter, then garlic, and the whole apartment started to smell like home. It was one of the first times I truly felt like I was *cooking* intuitively, not just following a rigid set of rules. When I squeezed the lemon over everything at the end, the sizzle and the burst of citrusy steam felt like a little moment of triumph. We ate it straight from the bowls, sitting on the floor of our living room because we didn't have a proper table yet. And wow, it was perfect. It was more than just a meal; it was a feeling of creating something beautiful and comforting out of just a few simple things. It’s a dish that has stayed with me, evolving slightly over the years, but always holding that memory of simple, happy beginnings.
Why This Recipe Will Become a Favorite
- •**Effortless One-Pan Cleanup:** Honestly, the best part of a delicious dinner is one that doesn't leave a mountain of dishes in its wake. Everything, from searing the chicken to blanching the beans and creating that luscious sauce, happens in a single skillet. It makes the entire process, from start to finish, feel so calm and manageable. It’s the perfect recipe for those nights you crave a home-cooked meal without the commitment to a major cleanup operation.
- •**Bright, Uplifting Flavors:** The combination of lemon, garlic, and butter is just timeless for a reason. The rich, savory butter and pungent garlic create this cozy, comforting base, and then the fresh lemon juice comes in and just brightens everything up. It’s like a little splash of sunshine that cuts through the richness and makes every single bite feel vibrant and exciting. It's a flavor profile that feels both sophisticated and deeply comforting at the same time.
- •**Incredibly Quick and Simple:** This is the epitome of a fast weeknight meal. You can have this stunning dish on the table in under 30 minutes, which feels like a little miracle on a busy day. The steps are so straightforward—sear, sauté, simmer—that even a beginner cook can feel confident and successful. It’s proof that you don’t need hours to create something truly special and satisfying for your family.
- •**Healthy and Adaptable:** It’s naturally low-carb, keto-friendly, and packed with protein and fresh greens, making it a perfect fit for a healthy eating lifestyle. It’s filling and delicious without feeling heavy. Plus, it’s easy to adapt! You can swap the green beans for broccoli or asparagus, or add a sprinkle of red pepper flakes for a little heat. It’s a wonderful template for a quick, healthy meal.
Essential Ingredient Guide
- Boneless, Skinless Chicken Thighs: While you can certainly use chicken breasts, I have a soft spot for thighs in this recipe. They have a bit more fat, which means they stay incredibly tender and juicy, even if you accidentally cook them for a minute too long. They are so forgiving! That extra flavor also melts into the pan sauce, making it that much richer and more delicious. Just be sure to pat them really, really dry before they hit the pan to get that beautiful golden-brown sear.
- Fresh Green Beans: Please, if you can, use fresh green beans for this! They are the star of the show alongside the chicken. Look for beans that are bright green, firm, and snap easily when you bend them. That snap is the sound of freshness! Trim off the stem ends, but you can leave the little tail on—I think it looks pretty. They cook right in the skillet, absorbing all that lemony, garlicky goodness while staying perfectly crisp-tender.
- Fresh Lemons: This is non-negotiable for me. The entire dish hinges on the bright, zesty flavor of fresh lemon juice, and the bottled kind just doesn't have the same vibrant perfume. You'll use both the zest and the juice. The zest, added at the end, releases all its fragrant oils and adds an incredible layer of lemon aroma that you just can't get from juice alone. A simple lemon can truly elevate a dish from good to unforgettable, much like in my favorite Greek Lemon Chicken.
Complete Cooking Process
- •Return the seared chicken thighs back to the skillet, nestling them amongst the green beans.
- •Spoon that glorious lemon garlic butter sauce over everything, making sure each piece of chicken and every green bean gets some love.
- •Sprinkle the fresh lemon zest and chopped parsley over the top right at the end. This final touch adds a burst of freshness and color.
This is the calm before the storm, the moment of 'mise en place' that makes the whole cooking process feel like a graceful dance. Start by trimming your fresh green beans. I find this task so meditative, just snapping off the ends. Then, mince your garlic; you want it nice and fine so it melts into the sauce. Pat your chicken thighs completely dry with paper towels—this is the most important step for getting that gorgeous golden crust. Season them generously on all sides with salt, pepper, and a little paprika for color. Finally, zest and juice your lemon. Having all these little components ready to go makes the skillet part of the recipe flow so smoothly and beautifully.
Now for the fun part. Get your skillet nice and hot over medium-high heat with a little olive oil. Gently lay the chicken thighs in the pan, leaving space between them. Don't touch them! Let them sear for a good 4-5 minutes until they are deeply golden brown, then flip and cook the other side. Once they're cooked through, take them out and set them on a plate to rest. In that same skillet, add your green beans. Let them char just a tiny bit, tossing them in all those lovely chicken drippings. Add a splash of broth to help them steam and become that perfect crisp-tender texture.
This is where the magic really happens. Push the green beans to one side of the skillet and add your butter to the empty space. Once it's melted and foaming, add the minced garlic and sauté for just 30 seconds until it's fragrant. Be careful here, as garlic can burn in a heartbeat! Immediately pour in the rest of your chicken broth and the fresh lemon juice. Scrape up any browned bits from the bottom of the pan—that's pure flavor! Let it bubble and reduce for a minute or two, creating a beautiful, glossy sauce that will coat everything.
Bringing It All Together
Let it all simmer together for just another minute so the flavors can meld. The aroma at this stage is absolutely divine. It's the moment the entire dish becomes one cohesive, beautiful meal. Serve it immediately, right from the skillet, for that rustic, comforting feel.
Frequently Asked Questions
→Can I use chicken breasts instead of thighs?
You absolutely can! Chicken breasts will work just fine here. I would recommend slicing them in half horizontally to create thinner cutlets, or pounding them to an even thickness. This helps them cook more quickly and evenly, preventing them from drying out. Because breasts are leaner, be extra careful not to overcook them. The internal temperature should reach 165°F (74°C). The flavor will be a little lighter, but still incredibly delicious with that bright lemon butter sauce.
→Can I use frozen green beans?
While I truly believe fresh green beans give the best texture, you can use frozen ones in a pinch. I would recommend thawing them first and patting them as dry as possible with paper towels to remove excess moisture. If you add them to the pan while still frozen, they will release a lot of water and tend to steam rather than sauté, resulting in a softer, more watery texture. They won't have that lovely 'snap,' but the flavor will still be wonderful. Just know the final texture will be different.
→How do I prevent the garlic from burning?
This is such a great question because burnt garlic can unfortunately make the whole sauce bitter. The key is timing and heat management. Make sure your pan isn't screaming hot when you add the butter and garlic. After cooking the chicken and beans, I sometimes reduce the heat to medium. Add the garlic to the melted butter and stir it constantly. It only needs about 30 seconds to become fragrant. As soon as you can smell it, that's your cue to pour in the chicken broth and lemon juice to stop the cooking process. Don't walk away from the pan during this step!
→What can I serve with this dish?
This dish is wonderfully complete on its own for a low-carb meal, which is how I often enjoy it. However, it's also fantastic served over a bed of fluffy quinoa, creamy mashed potatoes, or simple steamed rice to soak up all of that amazing sauce. For a slightly more elegant presentation, you could pair it with a lemon orzo or creamy polenta. A simple side of crusty bread is also perfect for dipping into the pan juices. Honestly, you can't go wrong.
→Can I make this recipe ahead of time?
While this dish is truly at its best when served fresh from the skillet, you can definitely do some prep ahead of time to make it even faster for a weeknight. You can trim the green beans, mince the garlic, and juice the lemon a day in advance and store them in separate airtight containers in the fridge. The chicken can also be seasoned ahead of time. I wouldn't recommend cooking the entire dish and reheating, as the green beans can lose their crisp texture, but the prep work makes it come together in a flash.
Recipe Origin & History
This recipe is a classic American skillet dinner, drawing inspiration from Mediterranean flavor profiles with its heavy use of lemon, garlic, and fresh vegetables. It's a modern take on simple, wholesome cooking, designed for busy households that don't want to sacrifice flavor for convenience. The one-pan method reflects a contemporary approach to minimizing cleanup while maximizing the melding of flavors in the pan.
Skill Level Explained
This recipe is rated as Easy because it involves basic cooking techniques like searing and sautéing, all within a single pan. The ingredient list is short and accessible, and the steps are linear and simple to follow. It's a fantastic dish for a beginner cook looking to create something impressive without complex steps or techniques.
Best Season to Make
This dish is a year-round favorite. Its bright, zesty lemon flavor feels perfect for spring and summer evenings, while the warm, comforting garlic butter sauce makes it equally cozy for the fall and winter. It's truly a versatile meal for any season.
Taste & Texture Profile
Taste:
Bright, savory, and rich, with a prominent zesty lemon flavor balanced by savory garlic and butter.
Texture:
- Outside: Golden-brown and slightly crisp chicken exterior.
- Inside: Tender, juicy chicken and crisp-tender green beans.
- Bite: A satisfying mix of tender chicken and snappy green beans coated in a light, glossy sauce.
A pleasing contrast of textures, from the tender protein to the vibrant, crisp vegetable.
Make Ahead Tips
To make weeknight cooking even breezier, you can prep all your components ahead of time. Trim the green beans, mince the garlic, and chop the parsley, storing them in separate airtight containers in the fridge for up to 2 days. You can also season the chicken and let it sit in the fridge. This way, when it's time to cook, it's just a matter of assembling everything in the skillet.
Leftover Ideas
Leftovers make a fantastic lunch the next day. I love to shred the leftover chicken, chop up the green beans, and toss it all with some fresh greens for a hearty and flavorful salad. You can also simply reheat it in a skillet and serve it over fresh rice for a quick and satisfying meal. The flavors are often even better on day two.
Cooking Timeline
0-5 min: Pat dry and season chicken. Trim green beans. Mince garlic, zest and juice lemon.
5-15 min: Sear chicken thighs in a hot skillet until golden brown and cooked through. Remove and set aside.
15-20 min: Sauté green beans in the same skillet until crisp-tender.
20-23 min: Create the pan sauce with butter, garlic, broth, and lemon juice.
23-25 min: Return chicken to the pan, spoon sauce over everything, garnish, and serve.
Equipment & Shopping
Equipment You'll Need:
- •A good quality 12-inch skillet is key. Cast iron is my personal favorite as it retains heat beautifully and gives the chicken an unbeatable sear.
- •Using tongs to flip the chicken is much better than a fork, as piercing the meat can let some of those precious juices escape.
- •A microplane is a wonderful tool for zesting the lemon. It removes only the fragrant zest and leaves the bitter white pith behind, giving you pure lemon flavor.
Shopping List:
- •Boneless, skinless chicken thighs
- •Fresh green beans
- •Large lemons
- •Head of garlic
- •Unsalted butter
- •Low-sodium chicken broth
- •Fresh parsley
Ingredient Prep Guide
Patting the chicken dry is a non-negotiable step. Moisture is the enemy of a good sear, so use paper towels to get the surface as dry as possible.
For the green beans, a quick trim of the stem end is all you need. You can do this in bundles to make it go faster.
When mincing the garlic, try to get the pieces relatively uniform in size. This helps them cook evenly and prevents smaller bits from burning before the larger pieces are fragrant.
Roll the lemon firmly on the countertop before cutting it. This helps break down the membranes inside, making it much easier to juice.
Temperature Guide
Stovetop: Start with medium-high for searing the chicken, then reduce to medium when you add the garlic and create the sauce.
Oven: Not applicable for this recipe.
Safe Internal Temp: Chicken should reach a safe internal temperature of 165°F (74°C). Thighs are forgiving, but it's always best to be sure.
Perfect Pairings
A crisp, chilled glass of Sauvignon Blanc or Pinot Grigio.
Fluffy quinoa or a simple pearl couscous.
A simple side salad with a light vinaigrette.
Pro Tips & Mistakes to Avoid
Common Mistakes to Avoid:
- •Crowding the pan: Don't try to squeeze too much chicken in at once. Cook in batches if needed to ensure each piece gets a beautiful, even sear.
- •Moving the chicken too soon: Let it sit and form a crust. If it's sticking, it's not ready to be flipped yet.
- •Burning the garlic: This happens fast! Add it to the pan when the heat is at medium and have your liquid ready to pour in as soon as it's fragrant.
- •Using bottled lemon juice: The flavor of fresh lemon is crucial here. It provides a brightness that bottled juice just can't replicate.
- •Overcooking the green beans: You want them to be tender but still have a nice snap. They will continue to cook a bit in the sauce, so pull them when they're slightly underdone.
Flavor Boosters:
- •A splash of dry white wine (like Sauvignon Blanc) to deglaze the pan before adding the broth adds a lovely depth.
- •A teaspoon of Dijon mustard whisked into the sauce will add a tangy complexity.
- •A few capers added with the garlic give a salty, briny pop of flavor.
- •Finish with a sprinkle of flaky sea salt right before serving for a little crunch and burst of flavor.
- •Stirring in a handful of fresh baby spinach at the end until it wilts is a great way to add more greens.
Serving Suggestions
Serve hot, directly from the skillet, for a rustic family-style meal.
Spoon over a bed of creamy mashed potatoes to soak up the delicious sauce.
Pair with cauliflower rice for a complete low-carb, keto-friendly dinner.
Garnish with extra fresh parsley and a few thin slices of lemon for a beautiful presentation.
Recipe Variations
Creamy Lemon Garlic Chicken: For a richer, more indulgent sauce, stir in 1/4 cup of heavy cream or full-fat coconut milk at the very end. Let it simmer for just a minute until slightly thickened. This creates a luscious, creamy sauce that is absolutely divine over pasta or mashed potatoes.
Spicy Lemon Garlic Version: If you like a little kick of heat, add 1/2 teaspoon of red pepper flakes along with the garlic. The gentle heat is a wonderful contrast to the bright lemon and rich butter, adding another layer of complexity to the dish.
Substitutions & Dietary Adaptations
Ingredient Substitutions:
- •Green Beans → Asparagus or Broccoli Florets (This sauce is beautiful with other green vegetables. If using asparagus, add it at the same time you would the green beans. For broccoli florets, you might want to steam them for a minute longer to ensure they are tender.)
- •Chicken Thighs → Shrimp or Salmon Fillets (For a pescatarian version, this sauce is incredible with seafood. Sear salmon fillets for 3-4 minutes per side. For shrimp, cook them for just 1-2 minutes per side until pink and opaque. Add the seafood back at the very end.)
Dietary Adaptations:
- •Paleo/Whole30: To make this compliant, substitute the butter with ghee or a high-quality olive oil. Ensure your chicken broth has no added sugars or non-compliant ingredients. The rest of the recipe fits perfectly within these dietary guidelines.
- •Dairy-Free: Simply swap the unsalted butter for your favorite dairy-free butter substitute or use an additional 2 tablespoons of olive oil. The flavor will still be rich and delicious.
- •Keto/Low-Carb: This recipe is naturally keto and low-carb friendly! The ingredients are all low in carbohydrates. Serve it as is, or with a side of cauliflower rice or zucchini noodles to make a complete, satisfying keto meal.
Lemon Garlic Chicken and Green Beans Recipe
A vibrant one-pan meal with tender chicken and crisp green beans in a bright lemon garlic butter sauce.
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
For the Chicken and Green Beans
- 011.5 lbs boneless, skinless chicken thighs
- 021 lb fresh green beans, trimmed
- 031 tbsp olive oil
- 041 tsp paprika
- 05Salt and freshly ground black pepper, to taste
For the Lemon Garlic Butter Sauce
- 014 tbsp unsalted butter
- 025 cloves garlic, minced
- 031/2 cup low-sodium chicken broth
- 041 large lemon, juice and zest
- 052 tbsp fresh parsley, chopped, for garnish
Instructions
First, let's prepare the chicken. Pat the chicken thighs completely dry with paper towels; this is so important for getting a beautiful sear. Season both sides generously with salt, pepper, and paprika. Set them aside for a moment while you heat up your skillet. A large cast-iron or stainless-steel skillet works beautifully here. Add the olive oil and heat it over medium-high heat until it shimmers slightly.
Carefully place the seasoned chicken thighs in the hot skillet, making sure not to overcrowd the pan. You want to hear a confident sizzle. Let them cook undisturbed for about 5-6 minutes on the first side, until a deep, golden-brown crust forms. Flip the chicken and cook for another 5-6 minutes on the other side, until cooked through. Remove the chicken from the skillet and set it on a plate to rest.
Now, to the same skillet, add the trimmed green beans. Toss them in the chicken drippings—all that goodness!—and cook for about 3-4 minutes, until they are bright green and slightly blistered in spots. Pour in 1/4 cup of the chicken broth to help them steam. Cook for another 2 minutes until they are crisp-tender. You still want them to have a little bite.
Push the green beans to one side of the pan. Reduce the heat to medium and add the butter to the empty side. Once it’s melted and foamy, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Quickly pour in the remaining chicken broth and the lemon juice, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet, spoon the sauce over everything, and let it simmer for a minute. Garnish with fresh lemon zest and parsley before serving.
Notes & Tips
- 1Don't be shy with seasoning the chicken. A good layer of salt and pepper before it hits the pan builds a foundational layer of flavor that the sauce will complement beautifully.
- 2The quality of your ingredients really shines in a simple dish like this. Using fresh garlic instead of the jarred kind and fresh lemon juice will make a world of difference in the final taste.
- 3Feel free to adjust the amount of lemon and garlic to your personal preference. If you love things extra bright, add a little more lemon juice at the end. If you're a garlic fanatic, well, you know what to do!
Tools You'll Need
- •Large Skillet (12-inch): A cast-iron or heavy-bottomed stainless steel skillet is perfect for getting a great sear on the chicken and for even heat distribution.
- •Tongs: Essential for flipping the chicken without piercing it and for tossing the green beans in the pan.
- •Cutting Board: A dedicated space for prepping your chicken and veggies keeps things organized and clean.
- •Sharp Knife: For mincing the garlic and chopping the parsley. A sharp knife makes prep work feel effortless.
- •Citrus Juicer/Zester: A microplane zester is wonderful for getting fine zest without any of the bitter pith, and a simple juicer ensures you get every last drop of that precious lemon juice.
- •Measuring Spoons and Cups: For getting the broth and seasonings just right, although I encourage you to taste and adjust as you go!
Serving Suggestion
This dish is just begging to be served warm, straight from the skillet. The aroma is half the experience, so bring it right to the table if you can. I love to spoon a little extra of that glorious pan sauce over each serving. It’s absolutely wonderful on its own for a light, low-carb meal that is still deeply satisfying. If you'd like to make it a more substantial meal, it pairs beautifully with something that can soak up the sauce. Think creamy polenta, fluffy couscous, or a simple orzo pasta. For a healthier option, serve it over quinoa or cauliflower rice. A simple side of crusty bread is also a non-negotiable in our house for mopping up every last drop of that lemon garlic butter. A sprinkle of fresh parsley and lemon zest right before serving really wakes everything up.
Storage Instructions
If you happen to have leftovers, they store beautifully. Allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The green beans will soften a bit upon reheating, but the flavors will have even more time to meld together and will still be absolutely delicious. I find the best way to reheat it is gently in a skillet over medium-low heat with a tiny splash of water or chicken broth to loosen up the sauce and bring it back to life. You can also microwave it in short bursts, but the skillet method helps preserve the texture of the chicken much better.
Allergy Information
This recipe is naturally gluten-free. For a dairy-free version, you can easily substitute the unsalted butter with a high-quality dairy-free butter alternative or even ghee, which has the milk solids removed. The taste will be slightly different but still rich and delicious. As always, please be sure to check the labels on all your ingredients, especially the chicken broth, to ensure they are free from any specific allergens you need to avoid. This dish does not contain nuts, soy, or eggs, but be mindful of cross-contamination in your kitchen if you have severe allergies.
The nutritional information provided here is an estimate and is for informational purposes only. It is calculated using an online calculator and can vary depending on the specific ingredients, brands, and measurements you use. For precise nutritional information, I recommend calculating it based on the actual ingredients you use in your kitchen. This information should not be considered a substitute for advice from a professional nutritionist or medical professional, especially if you have specific dietary needs or health concerns.
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