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Garlic Butter Chicken and Green Beans Skillet

The chicken sears first and the green beans finish in the same garlicky butter — everything tastes like the pan drippings, which is the whole point of one-skillet cooking. I make this when I want dinner to feel a little fancy with zero extra effort.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts pounded to even 3/4-inch thickness
  • 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter divided
  • 5 cloves garlic minced
  • 12 oz fresh green beans, trimmed
  • 1/4 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season the chicken all over with salt, pepper, and garlic powder.
  2. Heat the oil in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side until golden and cooked through (165°F inside). Remove to a plate.
  3. Lower heat to medium. Melt 2 tbsp butter, add the garlic, and stir 30 seconds.
  4. Add the green beans and chicken broth. Cover and cook 4-5 minutes until crisp-tender.
  5. Uncover, add the remaining 2 tbsp butter and lemon juice. Toss until the butter melts into a glossy sauce.
  6. Slice the chicken, arrange over the green beans, and spoon the sauce over everything. Shower with parsley.