Pan-Seared Chicken with Garlic Green Beans and Lemon
Ingredients
- 4 pieceschicken breasts (about 6 ounces each)
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 4 clovesgarlic
- 1 poundgreen beans
- 1lemon
- ½ cupchicken broth
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the ends off 1 pound green beans.
- 03
Cut 1 lemon in half.
Method
- 01
Pat the chicken breasts dry and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and sear for 6–7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the same skillet. Add the garlic and cook for 30 seconds until fragrant.
- 04
Add the green beans and chicken broth. Stir, cover, and simmer for 5–6 minutes until the beans are tender-crisp and the liquid has reduced by half.
- 05
Return the chicken to the skillet. Squeeze the lemon juice over everything, toss gently, and cook uncovered for 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- 06
Serve the chicken with the garlic green beans and any pan juices spooned over.
Spice Tips
For brightness, add a pinch of red pepper flakes when cooking the garlic. A touch of Italian seasoning (½ teaspoon) brings herbaceous depth. A small handful of fresh parsley or basil scattered over at the end elevates the fresh flavor.
Leftovers keep refrigerated for up to 3 days. You can substitute bone-in chicken thighs if preferred; add 2–3 minutes to the searing time.