Pan-Seared Chicken with Charred Green Beans and Lemon-Garlic Butter
Ingredients
- 4 (6 oz each)chicken breasts (boneless, skinless)
- 1 lbgreen beans
- 4 clovesgarlic
- 1lemon
- 3 tablespoonbutter
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the ends from 1 lb green beans.
Method
- 01
Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer to a plate and tent with foil.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and green beans. Cook for 5–6 minutes, stirring occasionally, until beans are charred and tender-crisp. Season with a pinch of salt and pepper.
- 04
Reduce heat to low. Add butter and minced garlic to the skillet, cooking gently for 1 minute until fragrant—don't let the garlic brown.
- 05
Squeeze juice from the lemon over the green beans and stir to combine. Taste and adjust salt and pepper.
- 06
Divide green beans among plates, top with chicken, and drizzle with any pan sauce. Serve immediately.
Spice Tips
To add depth, stir in 1/4 teaspoon red pepper flakes when you add the garlic for gentle heat. A splash of white wine or chicken broth in the lemon-garlic butter creates a more luxurious pan sauce.
For extra richness, finish with a grating of Parmesan. Leftovers keep refrigerated for 2 days and reheat gently in a 350°F oven.