Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Skillet Chicken and Green Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 34 reviews

Skillet Chicken and Green Beans is a quick and flavorful one-pan meal perfect for busy weeknights. Tender boneless, skinless chicken thighs or breasts are seasoned with a vibrant spice blend, seared to golden perfection, and simmered with fresh green beans in a buttery, garlicky sauce enhanced with a touch of heat and lemon brightness. This wholesome dish delivers a satisfying balance of protein and vegetables in only 20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4-6 boneless, skinless chicken thighs or breasts

Vegetables & Aromatics

  • 1 pound green beans, trimmed
  • 4 garlic cloves, minced

Seasonings & Sauces

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano or Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Sriracha or sweet chili sauce (optional)
  • ¼ teaspoon crushed red chili pepper flakes (optional)
  • 1 tablespoon lemon juice (or juice of ½ lemon)

Fats & Liquids

  • 2 tablespoons butter
  • 1 tablespoon avocado oil
  • ½ cup chicken stock

Instructions

  1. Prepare and season the chicken: Pat the chicken dry with paper towels to remove any excess moisture. If using chicken breasts, cut each breast in half horizontally to make thinner pieces for quicker cooking. In a small bowl, mix together paprika, garlic powder, onion powder, oregano (or Italian seasoning), salt, and pepper. Season both sides of the chicken thoroughly with this spice mixture.
  2. Cook the green beans: Place the trimmed green beans in a microwave-safe dish with ½ cup of water. Microwave on high for 8 minutes to tenderize while you cook the chicken.
  3. Sear the chicken: Meanwhile, heat the butter and avocado oil in a large heavy-duty skillet over medium heat. When the fats are hot, add the seasoned chicken pieces. Cook for about 5 minutes on each side or until the chicken is cooked through and golden brown. Remove the chicken from the pan and set it aside on a plate.
  4. Sauté aromatics and simmer: In the same skillet, add the minced garlic, Sriracha (or sweet chili sauce, if using), and crushed red chili flakes, sautéing for 1 minute until fragrant. Then add the partially cooked green beans along with the chicken stock and lemon juice. Simmer for 5 minutes, allowing the green beans to finish cooking and the sauce to reduce slightly.
  5. Combine and garnish: Push the green beans to one side of the skillet and return the cooked chicken to the pan to warm through. Garnish with optional chopped parsley, lemon slices, or freshly grated Parmesan cheese to add freshness and a finishing touch before serving.

Notes

  • Using thinner chicken breasts or thighs ensures quicker and more even cooking.
  • Microwaving green beans before adding them to the skillet helps speed up the cooking process and maintains a nice texture.
  • Sriracha and chili flakes are optional for a spicy kick; omit for a milder dish.
  • Substitute chicken stock with vegetable broth to make it lighter or for personal preference.
  • Serve with rice, mashed potatoes, or crusty bread for a complete meal.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://ellarecipe.com/skillet-chicken-and-green-beans-recipe/