Garlic Herb Chicken & Green Beans – Simple, Fresh, and Flavorful

This is the kind of weeknight dinner you’ll make once and keep coming back to. Garlic Herb Chicken & Green Beans is bright, savory, and deeply satisfying without being heavy. It uses simple ingredients you probably have on hand and comes together in under 30 minutes.

The chicken is juicy, the green beans keep a little snap, and everything gets coated in a buttery garlic-herb sauce. It’s real food that tastes great, looks good on a plate, and doesn’t require a sink full of dishes.

Garlic Herb Chicken & Green Beans - Simple, Fresh, and Flavorful

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Green beans: 1 pound fresh green beans, trimmed
• Garlic: 4 cloves, minced
• Fresh herbs: 2 tablespoons chopped parsley; 1 tablespoon chopped thyme or rosemary (or a mix)
• Lemon: Zest of 1 lemon and 1–2 tablespoons lemon juice
• Butter: 2 tablespoons
• Olive oil: 2 tablespoons
• Chicken broth: 1/3 cup (or water)
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional), pinch of red pepper flakes (optional)

Instructions

 

• Prep the chicken and beans: Pat the chicken dry and season with salt, pepper, and smoked paprika if using. Trim the green beans. Zest and juice the lemon. Chop the herbs.
• Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add half the chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and repeat with remaining chicken, adding a bit more oil if needed.
• Blister the green beans: Reduce heat to medium. Add 1 tablespoon olive oil and the green beans. Cook 4–5 minutes, stirring occasionally, until bright and slightly blistered. Season with a pinch of salt.
• Add garlic and deglaze: Push beans to the edges. Add butter to the center; when melted, add the minced garlic. Cook 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits.
• Bring it together: Return chicken to the skillet. Add lemon zest, 1 tablespoon lemon juice, and the chopped herbs. Toss to coat and warm through, 1–2 minutes. Taste and adjust salt, pepper, and lemon as needed.
• Finish and serve: Sprinkle red pepper flakes if you like a little heat. Serve hot with rice, quinoa, mashed potatoes, or crusty bread to catch the juices.

What Makes This Recipe So Good

• Quick and approachable: Minimal prep, one skillet, and everyday ingredients mean dinner is done fast.
• Balanced flavors: Garlic, lemon, butter, and herbs bring brightness and depth without overpowering the chicken.
• Great texture: Tender chicken with a light sear and crisp-tender green beans keep the meal lively.
• Flexible and forgiving: Swap herbs, use frozen beans in a pinch, or scale up for meal prep.
• Better-for-you comfort: High protein, veggie-forward, and not swimming in sauce or cream.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Green beans: 1 pound fresh green beans, trimmed
• Garlic: 4 cloves, minced
• Fresh herbs: 2 tablespoons chopped parsley; 1 tablespoon chopped thyme or rosemary (or a mix)
• Lemon: Zest of 1 lemon and 1–2 tablespoons lemon juice
• Butter: 2 tablespoons
• Olive oil: 2 tablespoons
• Chicken broth: 1/3 cup (or water)
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional), pinch of red pepper flakes (optional)

Step-by-Step Instructions

1. Prep the chicken and beans: Pat the chicken dry and season with salt, pepper, and smoked paprika if using. Trim the green beans.

   Zest and juice the lemon. Chop the herbs.

2. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add half the chicken in a single layer.

   Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and repeat with remaining chicken, adding a bit more oil if needed.

3. Blister the green beans: Reduce heat to medium. Add 1 tablespoon olive oil and the green beans.

   Cook 4–5 minutes, stirring occasionally, until bright and slightly blistered. Season with a pinch of salt.

4. Add garlic and deglaze: Push beans to the edges. Add butter to the center; when melted, add the minced garlic.

   Cook 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits.

5. Bring it together: Return chicken to the skillet. Add lemon zest, 1 tablespoon lemon juice, and the chopped herbs.

   Toss to coat and warm through, 1–2 minutes. Taste and adjust salt, pepper, and lemon as needed.

6. Finish and serve: Sprinkle red pepper flakes if you like a little heat. Serve hot with rice, quinoa, mashed potatoes, or crusty bread to catch the juices.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over medium-low with a splash of water or broth until heated through.

  Microwave in short bursts, stirring between, to avoid drying out.

• Freeze: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge, then reheat as above. Note: green beans may soften slightly after freezing.

Benefits of This Recipe

• Protein-rich and veggie-forward: Chicken provides lean protein while green beans add fiber, vitamins, and a satisfying crunch.
• Low effort, big flavor: Garlic, herbs, lemon, and butter create a restaurant-quality taste with minimal work.
• Budget-friendly: Uses affordable ingredients and makes 4 generous servings.
• Meal-prep friendly: Holds well in the fridge, reheats cleanly, and pairs with many sides.
• Gluten-free as written: No flour or breading required for the sear.

Pitfalls to Watch Out For

• Crowding the pan: Overcrowding steams the chicken instead of searing it.

  Cook in batches for better browning and flavor.

• Overcooking garlic: Garlic burns fast. Add it after the beans have cooked a bit and keep it moving in butter for just 30 seconds.
• Skipping the deglaze: Those browned bits are pure flavor. Use broth or water to release them into the sauce.
• Underseasoning: Taste at the end.

  A little extra salt, pepper, or lemon can make everything pop.

• Soggy beans: For crisp-tender beans, cook over medium to medium-high heat and don’t cover the pan.

Recipe Variations

• Creamy version: Stir in 1/4 cup cream or half-and-half at the end and simmer 1–2 minutes for a silky sauce.
• Parmesan finish: Add 1/4 cup grated Parmesan with the herbs for a savory, cheesy boost.
• Spicy lemon: Use extra red pepper flakes and add 1 teaspoon hot sauce or harissa with the broth.
• Mediterranean twist: Add cherry tomatoes, olives, and oregano; finish with feta and a drizzle of extra-virgin olive oil.
• Sheet pan method: Toss chicken and beans with oil, garlic, herbs, salt, and pepper. Roast at 425°F (220°C) for 18–22 minutes, stirring once. Finish with lemon and butter.
• Swap the protein: Use turkey cutlets, pork tenderloin medallions, or firm tofu (pressed and cubed) with the same seasoning.
• Use frozen beans: No need to thaw; sauté a minute longer to evaporate moisture before adding garlic.

FAQ

Can I use bone-in chicken?

Yes, but it will take longer to cook.

For a quick version, stick to boneless, skinless pieces. If you use bone-in thighs, sear them, then finish in the oven at 400°F (205°C) until they reach 165°F (74°C), and cook the beans separately.

How do I know when the chicken is done?

Use an instant-read thermometer. The internal temperature should reach 165°F (74°C).

If you don’t have one, cut into the thickest piece; the juices should run clear and the meat should be opaque.

What herbs work best?

Parsley adds freshness, thyme and rosemary add earthiness, and basil or dill bring brightness. Use what you have, but keep total chopped herbs around 2–3 tablespoons for balance.

Can I add potatoes or another vegetable?

Absolutely. Small diced potatoes or halved baby potatoes work well—parcook them in the microwave for a few minutes or roast them on a sheet pan, then toss with the chicken and beans.

Bell peppers, zucchini, or asparagus are also great.

Is there a dairy-free option?

Yes. Replace butter with more olive oil or a dairy-free butter. The dish will still be flavorful thanks to the garlic, herbs, and lemon.

What should I serve with it?

Rice, quinoa, couscous, or mashed potatoes make a simple base.

Crusty bread is perfect for sopping up the garlicky juices. A light side salad also rounds out the plate.

Can I make it ahead?

You can cook it up to 3 days in advance and reheat gently. For best texture on the beans, undercook them slightly if you plan to reheat later.

Wrapping Up

Garlic Herb Chicken & Green Beans is the kind of reliable, no-fuss dinner that still feels special.

It’s bright, garlicky, and loaded with fresh herb flavor, all in one skillet. Keep the ingredients on hand, and you can have a balanced, satisfying meal on the table any night of the week. Simple techniques, everyday pantry items, and a few smart touches make this one a repeat-worthy classic.

Enjoy it as-is or make it your own with the variations above.