As the evening rush hits, dinner must come together fast. I turn to this one-pan dish. It balances savory garlic with fresh green beans. Garlic Chicken with Green Beans offers tender chicken and vibrant veggies. Lemon and thyme brighten everything. The meal feels light but satisfying. This recipe simplifies weeknights. It keeps flavor intact.
What draws me in? It reheats easily for next-day lunch. Crisp texture holds up well. Busy moms like the quick cleanup. The healthy side fits daily life. Plus, it’s flexible. Adjust herbs for picky eaters.
Why We Love This Recipe
- Quick Weeknight Win: Ready in just 20 minutes, this one-pan meal saves time on busy evenings without skimping on taste.
- Fresh and Healthy: Crisp green beans and lean chicken deliver a nutritious dinner packed with bright lemon and garlic flavors.
- Easy Cleanup: Everything cooks in a single skillet, making it ideal for tired home cooks who want less mess.
- Family Favorite: The subtle thyme and zest appeal to all ages, turning simple ingredients into a cozy, shared plate.
Ingredients to make One-Pan Garlic Chicken with Green Beans
These ingredients create a savory, bright blend. They elevate simple chicken dinner. Choose high-quality olive oil always. Pick fresh herbs too. Then, garlic shines bright. It won’t overpower tender veggies.
- Chicken breast cutlets – pounded thin for even, quick cooking and juicy results.
- Salt – seasons the chicken and beans to enhance natural flavors.
- Ground black pepper – adds a subtle kick to balance the dish’s freshness.
- Extra-virgin olive oil – provides a smooth base for sautéing without overpowering other tastes.
- Green beans – trimmed fresh for crisp texture and vibrant color in every bite.
- Garlic cloves – thinly sliced to release aromatic essence as they cook.
- Lemon zest – grated fine for a zesty lift that brightens the overall profile.
- Fresh thyme – chopped for an herby depth that complements the garlic.
- Unsalted chicken broth – forms the base of the sauce for subtle richness.
- Dry white wine – optional for a touch of acidity, or swap with extra broth.
- Fresh lemon juice – squeezed in at the end for a tangy finish.
- Toasted pine nuts – optional garnish for nutty crunch on top.
- Lemon wedges – served alongside for squeezing fresh brightness.
Scroll down for tips and steps. Full instructions follow soon. Check the recipe card below for exact amounts.
How to Make One-Pan Garlic Chicken with Green Beans
Step 1: Season the Chicken
Pat chicken cutlets dry first. Season both sides evenly. Use half the salt and pepper. This lets flavors soak in. It creates a good sear too. Pound to even thickness if needed. Then, it cooks uniformly.
Step 2: Cook the Chicken
Heat one tablespoon olive oil in a large skillet. Set heat to medium-high. Wait until oil shimmers. Add chicken now. Cook three to four minutes per side. Flip once only. Check for 165 degrees Fahrenheit inside. Move pieces to a plate. Let them rest. Keep pan hot.
Step 3: Sauté the Green Beans
Add remaining oil to the skillet. Toss in trimmed green beans. Sprinkle rest of salt and pepper. Stir occasionally. Cook about two minutes. They turn tender-crisp. Keep some bite. This method keeps veggies bright. It avoids sogginess.
Step 4: Add Aromatics
Stir sliced garlic into beans. Add grated lemon zest too. Include chopped thyme now. Cook one minute gently. Stir as you go. Garlic gets fragrant. It softens without browning. Zest and thyme add bright notes. Herbs infuse the pan well.
Step 5: Build the Sauce and Simmer
Pour in chicken broth. Add white wine if using. Include lemon juice too. Return chicken to skillet. Add juices from plate. Simmer all together. Stir occasionally. Do this for one minute. Liquid reduces by half. It thickens a bit. Flavors come together nicely.
Step 6: Serve Immediately
Plate chicken with green beans. Spoon sauce over top. Do it right away. Capture fresh smells. Garnish with thyme. Add pine nuts if you like. Serve lemon wedges aside. Squeeze for extra zing. Eat hot for best taste. Texture shines then.
Pro Tips for Success
- Check Chicken Temp: Always use an instant-read thermometer to confirm 165 degrees Fahrenheit and avoid overcooking for juicy results.
- Trim Beans Evenly: Snip the ends uniformly so they cook at the same rate and stay crisp-tender throughout.
- Skip Wine if Needed: Replace it with extra broth to keep the dish alcohol-free while maintaining the bright, saucy finish.
- Don’t Overcrowd Pan: Cook in batches if your skillet is small to ensure even browning and prevent steaming the chicken.
How to Serve One-Pan Garlic Chicken with Green Beans
Garnishes
I sprinkle toasted pine nuts often. They add crunch to tender chicken. Or, toss on extra thyme. It gives a herby pop. Place lemon wedges nearby. Everyone adjusts brightness. Each bite feels personal. It’s lively and fun.
Side Dishes
Pair with simple quinoa. Or try brown rice. They soak up garlicky sauce well. Grains add heartiness. Don’t overwhelm the plate though. Add a green salad too. Use light vinaigrette. It contrasts warm flavors nicely.
Creative Ways to Present
Arrange for family style. Fan chicken slices over beans. Use a large platter. Drizzle pan juices freely. Sometimes, I add roasted potatoes. Nestle them in. It brings golden warmth. The meal rounds out cozily.
Make Ahead and Storage
Storing Leftovers
Put extras in airtight containers. Store in fridge. They last up to three days. Green beans keep snap. Avoid overcrowding. Portion right away. Quality stays high.
Freezing
Cool the dish fully first. Transfer to freezer bags. Press out air well. This stops ice crystals. It freezes for two months. Beans may soften slightly. Thaw carefully.
Reheating
Reheat in skillet over medium heat. Add a splash of broth. Stir gently for even warmth. Revives the sauce nicely. Or use microwave. Cover with damp towel. Heat one to two minutes. Keeps moisture in. No drying out.
Print
One-Pan Garlic Chicken with Green Beans
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A quick and flavorful one-pan meal featuring tender chicken cutlets cooked with crisp green beans, garlic, lemon zest, and thyme for a fresh, healthy dinner.
Ingredients
- 1 lb chicken breast cutlets, pounded to even thickness if needed
- 1 tsp salt, divided
- ½ tsp ground black pepper, divided
- 2 tbsp extra-virgin olive oil, divided
- 6 cups green beans (about 1 lb), trimmed
- 4 cloves garlic, thinly sliced
- 1 tsp grated lemon zest
- 1 tsp chopped fresh thyme, plus extra for garnish
- ¼ cup unsalted chicken broth
- ¼ cup dry white wine (optional, or use more broth)
- 1 tbsp fresh lemon juice
- Optional: ¼ cup toasted pine nuts, for garnish
- Lemon wedges, for garnish
Instructions
- Season the chicken cutlets on both sides with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken, flipping once, until an instant-read thermometer shows 165°F in the thickest part, roughly 3-4 minutes per side. Transfer the cooked chicken to a plate.
- Add the remaining 1 tablespoon of olive oil and the trimmed green beans to the same skillet. Sprinkle with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, until the green beans are tender-crisp, about 2 minutes.
- Stir in the thinly sliced garlic, lemon zest, and chopped thyme. Cook for about 1 minute until fragrant.
- Pour in the chicken broth, white wine (if using), and lemon juice. Return the cooked chicken and any accumulated juices from the plate to the pan.
- Simmer, stirring occasionally, until the liquid reduces by about half, approximately 1 minute.
- Serve the chicken and green beans immediately, garnished with toasted pine nuts, fresh thyme leaves, and lemon wedges if desired.
Notes
- This recipe is quick and uses one pan for easy cleanup.
- White wine is optional; substitute with more broth for an alcohol-free version.
- Ensure chicken reaches 165°F for food safety.
