This Skillet Garlic Butter Chicken and Green Beans comes together in one pan with a simple garlic butter sauce and a blend of flavorful seasonings. It’s a 30 minute meal that’s perfect for a busy weeknight.
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This easy Garlic Butter Chicken skillet has been a lifesaver for me more than once. It’s the kind of simple, reliable recipe you can turn to when you’re feeling overworked, overloaded, or just plain exhausted.
I love to serve it with Almond Rice Pilaf (the rice pictured in this post) for a dinner I can tackle any night of the week.
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Recipe Highlights
- Ready in about 30 minutes: Perfect for busy nights when you need dinner on the table fast without skimping on nutrition.
- One pan, easy cleanup: Everything cooks in a single skillet. Less dishes to clean = less stress!
- Big flavor with very little effort: Simple seasonings, a quick garlic butter sauce, and a squeeze of fresh lemon bring the flavor.
- Lean protein and veggies: A satisfying, well-balanced meal with plenty of protein.
- Flexible serving options: Serve it over rice, with pasta, or enjoy it on its own for a low-carb meal.
Ingredient Notes
- Chicken: I make this recipe lean and fast with boneless, skinless chicken breasts cut into even-sized pieces so they cook quickly.
- Olive oil: Used for searing and sautéing the chicken.
- Green beans: Fresh green beans are best for that crisp-tender texture. Trim the ends and cut them in half if they’re long for easier eating.
- Seasoning: This simple blend of salt, Italian seasoning, onion powder, paprika, and black pepper adds savory flavor with a hint of herbiness and color. It complements the garlic butter without overpowering it.
- Garlic: Finely mince for the best texture. Fresh garlic is key here since it’s the main flavor in the butter sauce.
- Butter: Just enough to coat everything and carry the garlic flavor. You can add a little more if you’d like it extra rich.
- Lemon juice: A squeeze of fresh lemon juice brightens the dish at the end and balances the richness of the butter.
- Parsley: Adds a fresh pop of color and flavor at the end.
How to Make Garlic Butter Chicken and Green Beans
- Season the chicken: Add the chicken to a skillet and sprinkle with the seasoning blend. Toss to coat.
- Cook the chicken: Cook over medium-high heat until browned and cooked through. Transfer to a plate.
- Cook the green beans: Sauté the green beans in the same skillet, then add a little water, cover, and cook until tender-crisp.
- Finish and serve: Melt the butter with the garlic in the microwave, then return the chicken to the skillet. Add the garlic butter and parsley, and toss to coat. Finish with fresh lemon juice.
Variations
Swap the protein. For richer flavor, boneless, skinless chicken thighs work well too.
Add a little heat. Sprinkle in some red pepper flakes with the garlic butter for a subtle kick.
Try different veggies. Asparagus, broccoli, or zucchini are all great options in place of the green beans.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat: Warm gently in the microwave or in a skillet over low heat until heated through. Add a splash of water if needed to loosen the sauce.
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Skillet Garlic Butter Chicken and Green Beans
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces fresh green beans, trimmed and halved
- 3 tablespoons olive oil, divided
Seasoning
- ¾ teaspoon kosher salt, plus additional for green beans
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper, plus additional for green beans
Garlic Butter Sauce
- 4 to 5 cloves garlic, very finely minced
- 2 tablespoons butter, or to taste (see Notes below)
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fresh lemon juice, about ½ lemon
Instructions
Cook the Chicken
- Pat the chicken dry with paper towels. In a small bowl, combine the salt, Italian seasoning, onion powder, paprika, and black pepper.
- Heat 2 tablespoons olive oil in a large skillet over MEDIUM-HIGH heat. Add the chicken, sprinkle the seasoning evenly over the top, and toss to coat. Spread it out in an even layer and cook, undisturbed, for about 2 minutes to develop browning.
- Stir and continue cooking until cooked through, about 4 to 5 minutes total. Transfer the chicken to a plate and set aside.
Cook the Green Beans
- Add the remaining tablespoon of olive oil to the same skillet over MEDIUM-HIGH heat. Add the green beans and cook, tossing frequently, for 2 to 3 minutes. Season lightly with a pinch of salt and pepper. Reduce heat to MEDIUM-LOW and add 3 tablespoons of water. Cover and cook for 4 to 7 minutes, until tender-crisp.
Make the Garlic Butter and Finish
- In a microwave-safe bowl, combine the butter (see Notes below) and minced garlic. Microwave for 1 minute, stir, then microwave for another minute, watching closely so the garlic doesn’t burn.
- Return the chicken to the skillet with the green beans and increase the heat to MEDIUM. Pour the garlic butter over the top, add the parsley, and toss gently to coat. Cook, stirring, for 1 to 2 minutes.
- Remove from the heat and finish with the fresh lemon juice.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Love the receipe, always looking for something different.
Thanks. danddnort@yahoo.com.
Great. So happy you loved it!. Thanks, Dorothy.