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Garlic Butter Chicken & Green Beans - A Simple, Comforting Skillet Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 12 ounces fresh green beans, trimmed
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 5 cloves garlic, finely minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1/3 cup low-sodium chicken broth (or water)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional but brightens the sauce)
  • 2 tablespoons chopped fresh parsley (or chives), for garnish

Method
 

  1. Season the chicken: Pat the chicken dry. Toss with salt, pepper, paprika, and onion powder until evenly coated.
  2. Blanch or quick-steam the beans (optional but helpful): For extra crisp-tender beans, microwave them with a splash of water for 2 minutes, or blanch in boiling salted water for 1 to 2 minutes. Drain and set aside. This jump-starts the cooking so they stay bright.
  3. Brown the chicken: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and foamy, add the chicken in a single layer. Cook 4 to 6 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate and tent loosely with foil.
  4. Sauté the green beans: Reduce heat to medium. Add another tablespoon of butter to the same skillet. Add green beans and a pinch of salt. Cook 3 to 5 minutes, stirring, until they’re crisp-tender and slightly blistered.
  5. Build the sauce: Push beans to the edges. Add remaining 2 tablespoons butter to the center, then add the garlic and red pepper flakes. Cook 30 seconds, stirring, just until fragrant. Pour in the chicken broth and scrape up browned bits. Simmer 1 to 2 minutes to reduce slightly.
  6. Bring it together: Return chicken and any juices to the pan. Add lemon juice (and zest if using). Toss everything to coat in the garlic butter sauce. Taste and adjust salt and pepper.
  7. Finish and serve: Sprinkle with parsley. Serve right away with rice, mashed potatoes, crusty bread, or cauliflower rice to catch the sauce.