Quick Chicken Breast and Green Beans

Juicy, golden chicken and blistered green beans sizzle with garlic and lemon in this quick skillet meal.

Scale

600 g (1.3 lb) boneless skinless chicken breasts
1½ tsp (8 g) kosher salt
½ tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil (canola, grapeseed, or light olive oil)
250 g (8–10) green beans, trimmed
3 cloves garlic, minced
1 lemon, zested and juiced (about 30 ml)
120 ml (½ cup) low-sodium chicken stock or dry white wine
1 tbsp (15 g) unsalted butter or 15 ml (1 tbsp) extra-virgin olive oil for dairy-free finish
1 tsp (2 g) red pepper flakes, optional
Fresh herbs (parsley or thyme), chopped for garnish

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Ready the chicken: Pat chicken dry and season with salt and pepper. Butterfly or pound to 1.5 cm (½ inch) thickness.
Heat the pan and sear the chicken: Warm oil in a skillet over medium-high heat. Add chicken and sear without moving for 3–4 minutes; flip and sear 2–3 minutes more.
Add the green beans and garlic: Push chicken to the pan edge, add green beans and garlic; sauté for 3–4 minutes until beans are blistered.
Deglaze and finish the sauce: Pour in chicken stock and lemon juice; scrape the fond and simmer to reduce. Add butter and swirl until glossy.
Check doneness and rest: Check chicken temperature and remove to rest for 3–5 minutes before slicing. Serve over beans with sauce.

Use an instant-read thermometer to ensure chicken reaches 74°C (165°F). Avoid overcrowding the pan for searing.