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.