Lemon Garlic Butter Chicken and Green Beans Skillet: A One-Pan Wonder

There’s something magical about a meal that comes together in a single pan. As someone who values both flavor and efficiency in the kitchen, I’ve perfected this Lemon Garlic Butter Chicken and Green Beans Skillet recipe over countless weeknight dinners. It combines juicy chicken breasts, crisp-tender green beans, and a sauce that will have everyone asking for seconds. The best part? It’s ready in under 30 minutes with minimal cleanup afterward.

Why You’ll Love This Recipe

When life gets hectic, this recipe becomes my secret weapon. The combination of bright lemon, aromatic garlic, and rich butter creates a sauce that transforms ordinary chicken and green beans into something extraordinary. I’m constantly amazed at how something so simple can taste so restaurant-worthy.

What makes this dish truly special is how the chicken and green beans cook in the same skillet, allowing the flavors to meld beautifully. The beans absorb the savory chicken juices while maintaining their vibrant color and slight crunch. It’s the perfect balance of protein and vegetables in every bite.

Ingredients You’ll Need

For this crowd-pleasing skillet dinner, gather these fresh ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon red pepper flakes (optional, for heat)

For the Green Beans:

• 1 lb fresh green beans, ends trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

For the Lemon Butter Sauce:

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Juice and zest of 1 large lemon
• 1/4 cup low-sodium chicken broth
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Essential Kitchen Tools

To prepare this delicious one-pan meal, you’ll need:

• 12-inch cast iron skillet or heavy-bottomed pan
• Sharp chef’s knife
• Cutting board
• Meat thermometer
• Tongs for flipping the chicken
• Microplane or zester for the lemon

Step-by-Step Instructions

Preparing the Chicken

1. Pat the chicken breasts dry with paper towels. This crucial step ensures proper browning.
2. If the chicken breasts are very thick, slice them horizontally to create thinner cutlets or pound them to an even thickness (about 1/2 inch).
3. Season both sides generously with salt and pepper.
4. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is melted and foaming.
5. Add the chicken breasts and cook undisturbed for 5-6 minutes until golden brown on the bottom.
6. Flip the chicken and continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C).
7. During the last 2 minutes of cooking, add 2 cloves of minced garlic and dried herbs, allowing them to become fragrant.
8. Transfer the chicken to a plate and tent loosely with foil to keep warm.

Cooking the Green Beans

1. In the same skillet (don’t clean it!), add 1 tablespoon olive oil over medium-high heat.
2. Add the trimmed green beans and toss them in the flavored oil, allowing them to pick up the browned bits from the chicken.
3. Season with salt and pepper, then cook for 3-4 minutes, tossing occasionally.
4. Add 2 cloves of minced garlic and cook for another 1-2 minutes, until the beans are bright green and crisp-tender.
5. Transfer the green beans to the plate with the chicken.

Creating the Lemon Garlic Butter Sauce

1. Reduce the heat to medium-low and add 4 tablespoons of butter to the skillet.
2. Once melted, add the remaining 3 cloves of minced garlic and cook for 30 seconds until fragrant.
3. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Add the lemon juice and zest, stirring to combine.
5. Let the sauce simmer for 2-3 minutes, until slightly reduced.
6. Taste and adjust seasonings as needed.

Bringing It All Together

1. Return the chicken and green beans to the skillet, nestling them into the sauce.
2. Spoon the sauce over the chicken and beans.
3. Allow everything to heat through for 1-2 minutes.
4. Sprinkle with fresh parsley before serving.

Pro Tips for Perfect Results

After making this dish countless times, I’ve discovered several tricks that take it from good to great:

• Don’t overcrowd the pan when cooking the chicken. If necessary, cook in batches to ensure proper browning.
• Keep an eye on the garlic. It can burn quickly and turn bitter. If you notice it browning too fast, lower the heat immediately.
• For extra tender chicken, brine it first in a solution of 4 cups water and 1/4 cup salt for 30 minutes, then rinse and pat dry.
• Blanch the green beans for 2 minutes in boiling water, then shock in ice water before adding them to the skillet if you prefer them more tender.
• Meyer lemons work beautifully in this recipe when in season, offering a sweeter, more complex citrus flavor.
• Use chicken thighs instead of breasts for even juicier results (they’ll need slightly longer cooking time).

Nutritional Information

I believe in knowing what’s on my plate, so here’s a breakdown of the nutritional content per serving (recipe serves 4):

Variations to Try

This versatile recipe can be adapted in numerous ways:

Mediterranean Twist

• Add halved cherry tomatoes, Kalamata olives, and crumbled feta cheese at the end
• Use oregano as your primary herb
• Finish with a sprinkle of fresh dill

Spicy Cajun Version

• Replace the Italian herbs with 1-2 teaspoons of Cajun seasoning
• Add sliced bell peppers along with the green beans
• Finish with a dash of hot sauce

Asian-Inspired Adaptation

• Substitute the lemon with lime and add 1 tablespoon of soy sauce to the sauce
• Add 1 teaspoon of grated ginger along with the garlic
• Garnish with sliced green onions and sesame seeds

Herb Garden Delight

• Increase the herbs by using 2 tablespoons of fresh herbs instead of dried (rosemary, thyme, and sage work wonderfully)
• Add 1/4 cup of white wine to the sauce
• Finish with an extra handful of fresh herbs

Storage and Reheating Instructions

This dish makes excellent leftovers! Here’s how to store and reheat for the best results:

Storage:

• Refrigerate in an airtight container for up to 3 days.
• For longer storage, you can freeze portions for up to 2 months, though the texture of the green beans may change slightly.

Reheating:

• For best results, reheat gently in a skillet over medium-low heat with a splash of chicken broth to refresh the sauce.
• Microwave in 30-second intervals at 70% power, covering the dish to retain moisture.
• If frozen, thaw overnight in the refrigerator before reheating.

Serving Suggestions

To turn this one-pan wonder into a complete meal, consider these complementary sides:

• Fluffy basmati rice or cauliflower rice to soak up the delicious sauce
• Crusty artisan bread for dipping
• A simple side salad with a light vinaigrette
• Roasted baby potatoes with herbs
• Creamy polenta or mashed potatoes
• Quinoa tossed with a little olive oil and lemon zest

For a special touch, serve with:

• A wedge of lemon on each plate
• A sprinkle of toasted pine nuts
• A drizzle of high-quality extra virgin olive oil
• Fresh herb garnish (parsley, basil, or chives)

Perfect Occasions for This Dish

I’ve served this dish for numerous occasions, and it always fits the bill:

• Weeknight Family Dinner: Quick enough for busy evenings yet special enough to feel like you put in extra effort.
• Casual Entertaining: Impressive for guests without requiring constant attention.
• Meal Prep: Makes excellent planned leftovers for lunch the next day.
• Date Night In: Elegant enough for a romantic dinner but not so complex that you’ll stress over preparation.
• Sunday Meal Prep: Double the recipe and enjoy throughout the week in different variations.

Common Issues and Solutions

How to Scale This Recipe

Feeding a crowd? Here’s how to adjust:

For 2 servings:

• Use 2 chicken breasts and halve all other ingredients
• Use a smaller (10-inch) skillet

For 6 servings:

• Use 6 chicken breasts and 1.5 times all other ingredients
• Cook in batches to avoid overcrowding
• Consider using two skillets or a larger roasting pan

For 8+ servings:

• Double all ingredients
• Definitely cook in batches
• Consider finishing in the oven: transfer partially cooked components to a large baking dish, pour sauce over, and bake at 350°F for 10-15 minutes until heated through

Frequently Asked Questions

Q: Can I use frozen green beans instead of fresh? A: Yes, but the texture won’t be quite the same. Thaw and pat them dry before adding to the skillet, and reduce the cooking time by about 2 minutes.

Q: What can I substitute for chicken breasts? A: Boneless chicken thighs work wonderfully and are more forgiving (cook for about 2-3 minutes longer). For a vegetarian version, try extra-firm tofu or portobello mushrooms.

Q: How can I make this dish dairy-free? A: Substitute the butter with olive oil or a high-quality dairy-free butter alternative. The flavor will be slightly different but still delicious.

Q: Can I make this ahead of time for a dinner party? A: Yes! Prepare the dish up to the point of making the sauce. When ready to serve, reheat the sauce, then add back the chicken and green beans to warm through.

Q: What if I don’t have a cast-iron skillet? A: Any heavy-bottomed, oven-safe pan will work. Stainless steel is a good alternative. Avoid non-stick pans if you want to develop those flavorful browned bits.

Q: My family doesn’t like green beans. What can I use instead? A: Asparagus, broccoli, or zucchini all work well. Adjust cooking times accordingly (asparagus and zucchini need less time, broccoli slightly more).

Q: How spicy is this dish? A: As written, it’s very mild. The red pepper flakes add a gentle warmth rather than heat. Adjust to your preference by adding more or leaving them out entirely.

Q: Can I add other vegetables to this dish? A: Absolutely! Bell peppers, cherry tomatoes, spinach, and sliced mushrooms all complement the flavors beautifully. Add harder vegetables with the green beans and more delicate ones toward the end.

A Personal Note

I first created this recipe on a busy Thursday evening when I needed something quick yet impressive for unexpected dinner guests. What began as a practical solution has become one of my signature dishes, requested time and again by family and friends.

The beauty of this dish lies in its perfect balance – the brightness of lemon against rich butter, the tenderness of chicken complemented by the slight crunch of green beans. It exemplifies my cooking philosophy that simple, quality ingredients treated with care can create magic on a plate.

Whether you’re cooking for your family on a weeknight or hosting a casual dinner party, this skillet meal will never disappoint. The combination of vibrant flavors, practical one-pan preparation, and impressive presentation makes it a recipe I’m proud to share.

I hope this dish brings as much joy to your table as it has to mine!