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Lemon Garlic Butter Chicken served with green beans in a skillet.
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Lemon Garlic Butter Chicken and Green Beans Skillet

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Tongs
  • Serving Plate

Ingredients

Chicken

  • 4 pieces boneless, skinless chicken breasts (or thighs) patted dry

Seasoning

  • 1 teaspoon salt divided, adjust to taste
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Cooking Fat

  • 1 tablespoon olive oil for searing
  • 1 tablespoon butter for searing, room temperature

Vegetables

  • 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

Sauce Ingredients

  • 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

Garnish

  • 1 slices lemon for garnish, optional
  • 2 tablespoons fresh chopped parsley for garnish

Instructions

  • 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.

Notes

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.