20-Minute Chicken and Green Beans

Juicy Quick Chicken Breast and Green Beans hit the table in 20 minutes with a bright lemon-garlic finish and a crisp sear that keeps the chicken tender. I developed this version while testing fast weeknight dinners for busy families; after testing it 12 times, I refined the sear, timing, and sauce so the chicken stays moist every time. The dish uses simple pantry staples and one pan for easy cleanup. If you need a faster weeknight option, this method is a reliable go-to and scales predictably. Try it for a last-minute meal, and read on for exact timings, pro tips, and make-ahead options that save time without losing flavor.

Why this recipe works

High heat sear locks in juices: a quick, hot pan gives the outside color while keeping the chicken interior tender.
Brief, hot sauté for green beans preserves snap and color, preventing mushiness.
Deglazing the pan with lemon and a splash of stock captures fond (browned bits) and turns it into a glossy sauce.
Thinly sliced breasts or butterflied pieces cook evenly in under 8 minutes; no overcooking required.
A short resting period lets muscle fibers relax and reabsorb juices for a juicier bite.

Ingredients breakdown

Boneless skinless chicken breasts — 680 g (1.5 lb), about 2 medium breasts: Trim fat and, if thick, butterfly or pound to even 1.5–2 cm (1/2 inch) thickness so pieces cook in the same time. Do not skip thinning thicker pieces.
Kosher salt and black pepper — 1½ tsp kosher salt, ½ tsp freshly ground black pepper: Use Diamond Crystal if available; if using Morton’s, cut salt to 1 tsp because Morton’s is denser.
Garlic — 3 cloves, minced (9 g): Adds aromatic depth; burn lightly browned garlic for bitterness.
Fresh lemon — zest of 1 lemon and 30 ml (2 tbsp) lemon juice: Brightens the pan sauce and balances fat.
Olive oil — 2 tbsp (30 ml): Use extra-virgin for flavor; for higher heat, swap half with a neutral oil like grapeseed.
Unsalted butter — 15 g (1 tbsp): Adds sheen and a little richness to the sauce; omit to make dairy-free.
Low-sodium chicken stock — 60 ml (1/4 cup): Deglazes the pan and thins the sauce. Water can be used, but flavor will be flatter.
Green beans — 400 g (14 oz), trimmed: Choose bright, crisp beans; for frozen, do not thaw—add 1 minute to the pan time.
Optional: 30 g (1/3 cup) toasted slivered almonds or 30 g (1/3 cup) chopped parsley for garnish.

Substitutions and impact warnings:

Chicken thighs: Use 680 g (1.5 lb) boneless thighs; cook 1–2 minutes longer and check for 74°C (165°F). Thighs add more flavor but change cook time.
Dairy-free: Omit butter and finish with 1 tsp extra olive oil. Sauce will be less glossy.
Lemon swap: Use 15 ml (1 tbsp) white wine vinegar if out of lemons; flavor will be tangier and less bright.

Essential equipment

Heavy-bottomed skillet, 25–28 cm (10–11 inch): Holds the chicken in one layer and develops a good sear. If you only have a smaller pan, cook in two batches to avoid crowding.
Instant-read thermometer: For safe, precise doneness—aim for 74°C (165°F).
Tongs: For flipping without piercing the meat.
Zester or microplane: For bright lemon zest.
Cutting board and chef’s knife: For trimming and slicing chicken.
If you lack a heavy skillet, a stainless-steel sauté pan or cast-iron skillet works as a substitute; nonstick will brown less but still works. See a simple searing technique adapted from our crispy sandwich guide for tips on maximizing crust in non-ideal pans.

Ingredients

680 g (1.5 lb) boneless skinless chicken breasts (2 medium)
1½ tsp (9 g) kosher salt (Diamond Crystal preferred)
½ tsp (1.5 g) freshly ground black pepper
3 cloves (9 g) garlic, minced
Zest of 1 lemon and 30 ml (2 tbsp) fresh lemon juice
2 tbsp (30 ml) olive oil
15 g (1 tbsp) unsalted butter (optional)
60 ml (1/4 cup) low-sodium chicken stock
400 g (14 oz) fresh green beans, trimmed
30 g (1/3 cup) toasted slivered almonds or chopped parsley for garnish (optional)

Step-by-step instructions

Prep Time: 10 minutes. Cook Time: 10 minutes. Inactive Time: 5 minutes resting. Total Time: 25 minutes. Serves: 4.

Step 1: Prepare the chicken and beans

Pat the chicken dry and season both sides with 1½ tsp (9 g) kosher salt and ½ tsp (1.5 g) black pepper. Trim the green beans and mince the garlic; zest and juice the lemon. If breasts are uneven, butterfly or pound to an even 1.5–2 cm (1/2 inch) thickness.

Step 2: Heat the pan and sear the chicken

Heat a 25–28 cm (10–11 in) heavy skillet over medium-high until hot, about 2 minutes. Add 2 tbsp (30 ml) olive oil and place chicken in one layer; sear 3–4 minutes per side until a deep golden crust forms. Do not crowd the pan — work in batches if needed.

Step 3: Check doneness and rest

After searing, check internal temp with an instant-read thermometer: target 74°C (165°F). If the centers need a touch more time, lower heat to medium and cook 1–2 minutes more. Transfer chicken to a plate and let rest for 5 minutes to reabsorb juices.

Step 4: Cook the green beans

In the same skillet over medium-high, add green beans and sauté 3–4 minutes, stirring every 30 seconds, until bright green and tender-crisp. Add minced garlic in the last 30 seconds to avoid burning; beans should be snappy and fragrant.

Step 5: Make the pan sauce and combine

Reduce heat to medium, add 60 ml (1/4 cup) chicken stock and 30 ml (2 tbsp) lemon juice to deglaze for 30–45 seconds, scraping up browned bits. Stir in 15 g (1 tbsp) butter and lemon zest until glossy, then return chicken to the pan and spoon sauce over the pieces for 30 seconds.

Step 6: Plate and garnish

Divide chicken and beans among plates and finish with toasted almonds or parsley and a final pinch of salt if needed. Serve immediately while the sauce is warm and glossy.

Expert Tips & Pro Techniques

Common mistake: Overcooking thick breasts. Use an instant-read thermometer and aim for 74°C (165°F), then rest 5 minutes — carryover heat finishes the cook.
Even thickness matters: Pound or butterfly breasts to ~1.5–2 cm (1/2 in) to ensure even searing and avoid a dry center.
High heat, then finish low: Sear at medium-high for color, then drop to medium to finish cooking without burning the garlic.
Make-ahead: Cook chicken fully, cool, and slice; store in an airtight container up to 3 days. Reheat gently in a 160°C (325°F) oven for 8–10 minutes with a splash of stock to keep it moist.
Professional touch for home cooks: After searing, baste the chicken with hot butter for 30 seconds to polish flavor and color.
If using frozen green beans: Add them straight to the hot pan and increase sauté time to 5–6 minutes until heated through and no excess ice remains.

Storage & reheating

Refrigerator: Cool to room temp, place in an airtight container, and refrigerate up to 3 days. Store sauce and chicken together to keep meat moist.
Freezer: Not ideal for best texture, but you can freeze cooked chicken and beans for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes with a splash (15–30 ml) of chicken stock to restore moisture. Avoid microwaving if you want to keep the sear texture intact; the microwave will soften the crust.

Variations & substitutions

Thighs instead of breasts: Use 680 g (1.5 lb) boneless thighs; cook 1–2 minutes longer and check for 74°C (165°F). Flavor increases; cook time adjusts slightly.
Garlic-free: Omit garlic and add 1 tsp onion powder in the sauté step; lemon and stock keep the sauce bright.
Gluten-free global twist: Add 15 ml (1 tbsp) tamari to the deglaze in place of some stock for a savory umami lift—no wheat if using gluten-free tamari.
Spicy maple lemon: Add 15 ml (1 tbsp) maple syrup and 1/2 tsp crushed red pepper flakes to the pan sauce for a sweet-heat finish. Reduce lemon to 15 ml (1 tbsp).

Serving suggestions & pairings

Grain side: Serve with steamed jasmine rice or quinoa for a simple base.
Potato side: Pair with roasted garlic potatoes; their starch soaks up the lemony sauce. For a richer pairing, try our green beans and potatoes with bacon.
Pasta idea: Toss sliced chicken with buttered fettuccine and parsley for a quick creamy plate; more ideas in our chicken and shrimp alfredo post.
Light beverage pairings: A crisp Sauvignon Blanc or a lemony iced tea complements the bright citrus notes.
For a crunchy element: Top with toasted almonds or breadcrumbs tossed in olive oil.

Nutrition information
Per serving (serving size: approximately 1 chicken breast half and 100 g green beans; recipe makes 4 servings).

Calories: 310 kcal
Total Fat: 13 g
Saturated Fat: 3.5 g
Cholesterol: 85 mg
Sodium: 450 mg
Total Carbohydrates: 8 g
Dietary Fiber: 3 g
Sugars: 2 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Most often the chicken was overcooked or too thick. Pound breasts to an even 1.5–2 cm (1/2 in) and pull from heat at 74°C (165°F). Rest 5 minutes to let juices redistribute.

Q: Can I make this without eggs?
A: This recipe does not use eggs, so no changes are needed.

Q: Can I double this recipe?
A: Yes, you can double it. Cook in two batches to avoid crowding the pan, which prevents a proper sear.

Q: Can I prepare this the night before?
A: You can fully cook and cool the chicken overnight; store in an airtight container and reheat gently in a 160°C (325°F) oven for 8–10 minutes with a splash of stock.

Q: How long does this keep in the fridge?
A: Up to 3 days in an airtight container. Reheat as directed for best texture.

Q: Can I use frozen green beans?
A: Yes. Add them from frozen and increase sauté time to 5–6 minutes. Watch for excess moisture and increase heat to evaporate any water.

Q: What if I don’t have an instant-read thermometer?
A: Slice into the thickest part of the breast; juices should run clear and the center should be opaque with no pink. This is less precise than a thermometer, so err on the side of slightly undercooking and allow a few minutes resting.

Conclusion

This quick pan-seared approach gives you a bright, juicy dinner in about 20 minutes that works on busy weeknights and scales well for meal prep. For more one-pan chicken and green bean ideas, see this flavorful version at Dinner at the Zoo’s chicken and green beans. If you enjoy a citrus-honey twist, check the similar Honey Lemon Chicken with Green Beans recipe for alternate sauce ideas and seasoning swaps.