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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.