Pan-Seared Chicken with Garlic Green Beans and Crispy Bacon
Ingredients
- 4 eachchicken breasts (boneless, skinless)
- 4 ouncesbacon
- 1 poundgreen beans
- 5 clovesgarlic
- 2 tablespoonbutter
- ½ cupchicken broth
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- 4 sprigsthyme (fresh)
Prep
- 01
Trim green beans by pinching off the stem ends.
- 02
Mince 5 cloves garlic.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large skillet over medium heat until crispy, about 6 minutes. Transfer to a plate and set aside.
- 02
Pat chicken breasts dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the bacon fat remaining in the skillet, sear chicken over medium-high heat for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 03
Add butter and green beans to the pan, stirring to coat. Cook for 3 minutes over medium-high heat until beans begin to soften.
- 04
Return chicken to the pan. Add minced garlic, cooked bacon, chicken broth, remaining salt and pepper, and thyme sprigs. Simmer for 2-3 minutes, until the sauce reduces slightly and beans are tender-crisp.
- 05
Serve immediately, spooning pan sauce over the chicken and beans.
Spice Tips
For depth, add 1/2 teaspoon smoked paprika or a pinch of red pepper flakes to the final simmer. A squeeze of fresh lemon juice at the end brightens the pan sauce without adding carbs.
The recipe cooks in about 25 minutes total. Bacon fat imparts rich flavor—don't drain it. Leftovers reheat well in a low oven.