Description
A quick and wholesome weeknight winner featuring juicy chicken with a golden crust paired with crisp green beans.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 30 ml (2 tbsp) olive oil
- 15 g (1 tbsp) unsalted butter
- Zest and 15 ml (1 tbsp) fresh lemon juice
- 2 cloves garlic, minced
- 450 g (1 lb) green beans, trimmed
- 120 ml (½ cup) chicken broth or low-sodium stock
- Optional: pinch of red pepper flakes or 1 tsp honey
Instructions
- Prep the chicken and beans: Pat chicken breasts dry and season with salt and pepper. Trim and wash green beans; snap off ends. Butterfly or pound chicken if uneven.
- Blanch the green beans: Boil water with salt, add beans, and cook for 2–3 minutes. Transfer to ice water to stop cooking, then drain.
- Sear the chicken: Heat olive oil in a skillet over medium-high. Add chicken, cooking for 3–4 minutes per side until golden and cooked through.
- Rest and slice: Transfer chicken to a plate, tent with foil for 5 minutes before slicing.
- Make the quick pan sauce: Deglaze skillet with chicken broth, adding butter, garlic, and lemon juice. Toss in beans and sauté until heated through.
- Plate and serve: Slice chicken and arrange with green beans. Spoon sauce over chicken and serve immediately.
Notes
Use an instant-read thermometer to ensure chicken reaches 74°C (165°F). Prevent overcrowding the pan for better browning.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 95mg