Skillet Garlic Butter Chicken and Green Beans

Garlic butter chicken with green beans in a skillet with rice and lemon wedges on the side.

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Skillet Garlic Butter Chicken and Green Beans

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 372kcal

Author: Valerie Brunmeier

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

Butter: For a richer sauce, you can increase the butter to 3 tablespoons.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: 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.

Nutrition