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Lemon Garlic Chicken & Green Beans - Bright, Simple, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
  • 1 pound green beans, trimmed (fresh preferred; see Alternatives for frozen)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter (optional but recommended for richness)
  • 5 cloves garlic, minced
  • 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
  • 1/2 cup low-sodium chicken broth (or water, in a pinch)
  • 1 teaspoon Dijon mustard (for a subtle tang and body)
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried thyme)
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken: Pat chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and the Italian seasoning. Add half the lemon zest and toss to coat.
  2. Blanch the green beans (optional but best for texture): Bring a pot of salted water to a boil. Cook beans 2–3 minutes until bright green and crisp-tender. Drain and rinse under cool water. Set aside.
  3. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5–7 minutes, turning occasionally, until golden and just cooked through. Transfer to a plate and tent loosely with foil.
  4. Build the sauce base: Lower heat to medium. Add remaining 1 tablespoon olive oil and the butter. Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  5. Deglaze and season: Add chicken broth, lemon juice, remaining lemon zest, and Dijon. Scrape up any browned bits. Simmer 2–3 minutes to slightly reduce.
  6. Add the beans: Stir in green beans. Cook 2–3 minutes until heated through and coated in sauce. Season with a pinch of salt and pepper.
  7. Finish with chicken: Return chicken and any juices to the skillet. Toss to coat. Simmer 1–2 minutes until everything is hot and the sauce lightly clings.
  8. Taste and adjust: Add more lemon juice for brightness, salt for depth, or butter for silkiness. Garnish with parsley.
  9. Serve: Plate with extra lemon wedges. Great with rice, quinoa, or a slice of crusty bread to catch the sauce.