Name: Lemon Garlic Butter Chicken and Green Beans Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 pieces boneless, skinless chicken breasts (or thighs) (patted dry); 1 teaspoon salt (divided, adjust to taste); 1/2 teaspoon black pepper (divided); 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon olive oil (for searing); 1 tablespoon butter (for searing, room temperature); 2 cups fresh green beans (trimmed (ends removed)); 2 tablespoons butter (for sautéing green beans, room temperature); 4 cloves garlic (minced (about 1 tablespoon)); 1/2 teaspoon red pepper flakes (optional); 3 tablespoons butter (for the sauce, room temperature); 3 tablespoons fresh lemon juice ((about 1-2 lemons)); 1/2 cup chicken broth (low-sodium preferred); 1 teaspoon Italian seasoning; 1 slices lemon (for garnish, optional); 2 tablespoons fresh chopped parsley (for garnish)

Jump to Recipe

Creamy, juicy, and bursting with bright lemon and garlicky butter flavor, this Lemon Garlic Butter Chicken and Green Beans Skillet is the kind of weeknight dinner that feels like a warm hug. It comes together quickly in one pan, needs minimal cleanup, and delivers restaurant-worthy taste without the fuss. Fun fact: lemon and garlic have been kitchen superheroes for centuries — they brighten and deepen flavors in the same bite. If you love simple comfort-food dinners that still feel special, this recipe is for you.

This skillet is wonderfully straightforward, perfectly suited for busy evenings and picky eaters alike. If you like hearty, saucy chicken dinners, try pairing this with my garlic butter chicken with lemon parmesan pasta for an extra comforting meal idea: https://recipesfiber.com/garlic-butter-chicken-with-lemon-parmesan-pasta/. It’s family-friendly, quick to make, and sure to become a go-to on repeat. Ready to cook? Let’s get into it!

What is Lemon Garlic Butter Chicken and Green Beans Skillet?

What’s in a name? This dish puts the star players right in the title: lemon, garlic, butter, chicken, and green beans — all sizzling together in one skillet. Is it a fancy bistro dish or simple home cooking? It’s both. Think bright lemon cutting through rich butter and garlic, coating tender seared chicken and crisp-tender green beans. Why might it be called this way — because who wouldn’t want a descriptive, mouthwatering name that tells you exactly what to expect?

Here’s a playful thought: maybe someone once said, “the way to a man’s heart is through his stomach,” then added butter and garlic to speed things up. Try making this and you’ll see why that old saying sticks — everyone ends the meal smiling. Give it a go and let the aroma do the convincing.

Why You’ll Love This

This skillet is irresistible for three big reasons. First, the main highlight: the lemon-garlic butter sauce — silky, tangy, and rich — turns simple seared chicken and green beans into something memorable. Second, cost-saving benefits: one-pan meals mean fewer ingredients, minimal cleanup, and fewer side dishes to buy. You get a full, balanced meal without reaching for expensive restaurant takeout. Third, the flavorful finishing touches — fresh lemon juice, Italian seasoning, and parsley — elevate the dish, adding brightness and herbaceous depth.

If you enjoyed other comfort-ready chicken dishes on the blog, like the lemon garlic butter chicken bites with savory parmesan linguine, you’ll love how this skillet keeps things low-fuss while still tasting luxurious: https://recipesfiber.com/lemon-garlic-butter-chicken-bites-with-savory-parmesan-linguine/. Make it tonight — your family will thank you.

How to Make

Quick Overview

This recipe is easy, fast, and deeply satisfying. You’ll sear seasoned chicken until golden, stir-fry green beans until tender-crisp, then bring everything together in a luscious lemon butter sauce. Prep time is about 10 minutes and cooking time about 20-25 minutes, so total time is roughly 35 minutes. The standout element is the tangy, buttery sauce that coats both chicken and veggies for a balanced, craveable finish.

Ingredients

4 boneless, skinless chicken breasts (or thighs), patted dry
1 teaspoon salt, divided (adjust to taste)
1/2 teaspoon black pepper, divided
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil, for searing
1 tablespoon butter, for searing (room temperature)
2 cups fresh green beans, trimmed (ends removed)
2 tablespoons butter, for sautéing green beans (room temperature)
4 cloves garlic, minced (about 1 tablespoon)
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste, for green beans
3 tablespoons butter, for the sauce (room temperature)
3 tablespoons fresh lemon juice (about 1-2 lemons)
1/2 cup chicken broth (low-sodium preferred)
1 teaspoon Italian seasoning
Lemon slices, for garnish (optional)
Fresh chopped parsley, for garnish (about 2 tablespoons)

Directions

Pat dry the chicken with paper towels. Season both sides of each chicken breast (or thigh) evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Swirl to heat until shimmering and butter is melted.
Add the seasoned chicken to the skillet in a single layer. Sear without moving for 5-6 minutes on the first side until golden brown. Flip and cook the other side for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C) for breasts or 170°F (77°C) for thighs.
Remove the cooked chicken from the skillet and transfer to a plate. Tent loosely with foil to keep warm.
In the same skillet, reduce heat to medium. Add 2 tablespoons butter and the minced garlic. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned.
Add the trimmed green beans to the skillet. Season with a pinch of salt, black pepper, and the optional 1/2 teaspoon red pepper flakes. Stir-fry or sauté the green beans for 3-4 minutes until they are bright green and tender-crisp.
Push the green beans to the sides of the skillet. Add 3 tablespoons butter to the center of the pan, then pour in 3 tablespoons fresh lemon juice and 1/2 cup chicken broth. Stir in 1 teaspoon Italian seasoning. Allow the sauce to simmer and reduce slightly for 2-3 minutes, scraping up any brown bits from the pan for extra flavor.
Return the seared chicken and any accumulated juices back to the skillet, nestling the pieces among the green beans. Spoon the lemon butter sauce over the chicken and green beans to coat.
Let everything simmer together for 2 minutes so the flavors meld and the chicken finishes warming through. Taste and adjust seasoning with salt and pepper as needed.
Garnish with fresh chopped parsley and lemon slices. Serve hot straight from the skillet.

Lemon Garlic Butter Chicken and Green Beans Skillet

What to Serve With

Steamed white rice or buttery mashed potatoes to soak up the lemon butter sauce.
Warm crusty bread or garlic bread for mopping the pan.
A light mixed green salad with a lemon vinaigrette for freshness.
Roasted baby potatoes or quinoa for a heartier grain option.
A chilled glass of Sauvignon Blanc or a citrusy iced tea for a refreshing drink pairing.

Top Tips for Perfecting

Use room-temperature chicken to ensure even cooking and better sear.
Pat the chicken very dry before seasoning to get that golden crust.
Don’t overcrowd the skillet when searing; work in batches if needed.
For extra flavor, spoon pan juices over the chicken while resting.
Swap green beans for asparagus or broccolini if you prefer a different veggie.
If the sauce is too tart, stir in a tiny pinch of sugar or an extra pat of butter to mellow acidity.
Avoid overcooking the green beans — aim for tender-crisp to retain color and texture.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep chicken and green beans together; the sauce helps preserve moisture.

Freezing: You can freeze the cooked chicken and green beans in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over low-medium heat with a splash of chicken broth or water to loosen the sauce, or microwave in short intervals, stirring between to maintain texture. Avoid high heat which can dry out the chicken.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work great and stay extra juicy. Adjust cooking time slightly if thighs are thicker.

Can I make this dairy-free?
Yes. Substitute butter with a dairy-free butter or extra olive oil, and the dish will still be flavorful.

How can I tell when the chicken is fully cooked?
Use an instant-read thermometer — 165°F (74°C) for breasts is safe. For thighs aim for 170°F (77°C) if you prefer tender texture.

Can I use frozen green beans?
Fresh is best for texture, but you can use frozen green beans. Thaw and pat dry first, and reduce sauté time slightly to avoid sogginess.

Is this recipe meal-prep friendly?
Yes. It reheats well for lunches and can be portioned with rice or quinoa for easy meals through the week.

Conclusion

This Lemon Garlic Butter Chicken and Green Beans Skillet is a fast, flavorful one-pan winner that proves simple ingredients can create something memorable. It’s easy enough for a busy weeknight and special enough to serve guests. If you enjoyed this version and want a slight twist using thighs, check out Lemon Garlic Butter Chicken Thighs Recipe with Green Beans … (https://www.eatwell101.com/lemon-garlic-butter-thighs-and-green-beans-skillet) for another delicious take. Give this skillet a try tonight — you’ll love the bright lemony sauce and buttery garlic goodness, and it’s an effortless way to bring the family together.