Pan-Seared Chicken with Lemon Butter and Green Beans
Ingredients
- 4 (6 oz each)chicken breasts (boneless, skinless)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 3 tablespoonsunsalted butter
- 1lemon
- 4 sprigsfresh thyme
- 3 clovesgarlic
- 1½ poundsgreen beans
- ½ cupvegetable broth
Prep
- 01
Trim the ends off 1.5 pounds green beans.
- 02
Mince 3 cloves garlic.
- 03
Juice 1 lemon into a small bowl.
Method
- 01
Pat chicken dry with paper towels and season both sides with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken and sear 6 to 7 minutes per side, until golden and an instant-read thermometer registers 165°F. Transfer to a plate.
- 03
To the same skillet, add 1 tablespoon butter, garlic, and thyme sprigs. Cook for 1 minute until fragrant.
- 04
Add green beans and vegetable broth. Cover and simmer 5 to 6 minutes until beans are tender-crisp.
- 05
Uncover, return chicken to pan, and finish with remaining 2 tablespoons butter and the juice of 1 lemon. Toss gently, taste, and adjust salt and pepper. Serve warm.
Spice Tips
For brightness, add 1/4 teaspoon red pepper flakes with the garlic. For subtle warmth, finish with a pinch of smoked paprika. Fresh mint or dill can replace thyme for a different herbaceous note.
Make ahead: trim the green beans up to 1 day in advance and store in an airtight container. The dish is best served immediately, but leftovers keep refrigerated for 2 days.