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Garlic Chicken and Green Beans

Garlic Chicken and Green Beans is an easy skillet dinner.Tender chicken is simmered in a savory garlic herb sauce.Served with buttery green beans and fresh lemon.

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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Chicken

  • 2 chicken breasts butterflied into 4 pieces
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1½ teaspoons cornstarch
  • 2 teaspoons fresh thyme finely chopped, or ¾ teaspoon dried thyme

For the Green Beans

  • 1 pound fresh green beans
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • Pinch red pepper flakes optional
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup water
  • 1 lemon divided

Instructions
 

  • Place the chicken breasts on a cutting board and butterfly them into four thinner pieces. Pat dry and season both sides with salt and pepper.
  • Heat a large skillet over medium-high heat. Add olive oil.
  • Add the chicken and cook without moving for 4 minutes. Flip and cook another 4 to 5 minutes until the internal temperature reaches 165°F (74°C). Transfer to a plate.
  • In the same skillet, melt the butter.
  • Add chopped onion and sauté for about 3 minutes until softened and lightly golden.
  • Stir in the garlic and cook for 30 seconds.
  • Pour in the chicken broth while scraping up the browned bits from the bottom of the pan.
  • Add thyme and bring to a gentle simmer. Reduce heat to medium-low and simmer for 5 minutes.
  • While the sauce simmers, prepare the green beans. Heat a separate skillet over medium-high heat.
  • Melt the butter and add garlic. Cook for 30 seconds until fragrant.
  • Add green beans, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
  • Pour in water and immediately cover the skillet.
  • Reduce heat to low and cook for 10 to 12 minutes, stirring occasionally.
  • Remove the lid and squeeze juice from half the lemon over the green beans. Stir and remove from heat.
  • In a small bowl, whisk cornstarch with 1 tablespoon water until smooth.
  • Stir the slurry into the chicken sauce and mix until slightly thickened.
  • Return the chicken to the skillet and spoon the sauce over the top.
  • Simmer for 2 minutes until heated through.
  • Serve the Garlic Chicken and Green Beans together with lemon wedges from the remaining half lemon.

Notes

  • Serve with rice, mashed potatoes, quinoa, or crusty bread.
  • Add extra lemon juice for a brighter finish.
  • Substitute asparagus or broccoli for green beans if desired.
  • Increase red pepper flakes for additional heat.