Quick Chicken Breast and Green Beans

A quick and easy lemon-garlic chicken and green beans dish ready in just 20 minutes, perfect for busy weeknights.

Scale

680 g (1.5 lb) boneless skinless chicken breasts (about 2 medium)
1½ tsp kosher salt
½ tsp freshly ground black pepper
3 cloves garlic, minced
Zest of 1 lemon and 30 ml (2 tbsp) fresh lemon juice
2 tbsp 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)

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Prep the chicken and beans: Pat the chicken dry and season both sides with salt and pepper. Trim the green beans and mince the garlic; zest and juice the lemon. If breasts are uneven, butterfly or pound to an even thickness.
Heat the pan and sear the chicken: Heat a heavy skillet over medium-high until hot, about 2 minutes. Add olive oil and place chicken in one layer; sear 3–4 minutes per side until a deep golden crust forms.
Check doneness and rest: Check internal temperature with a thermometer for 74°C (165°F). If more time is needed, lower heat to medium and cook 1–2 minutes more. Transfer chicken to a plate and let rest for 5 minutes.
Cook the green beans: In the same skillet, add green beans and sauté 3–4 minutes, stirring often. Add minced garlic in the last 30 seconds.
Make the pan sauce: Reduce heat to medium, add chicken stock and lemon juice, deglazing for 30–45 seconds. Stir in butter and lemon zest until glossy, then return chicken to the pan and spoon sauce over.
Plate and garnish: Divide chicken and beans among plates, finish with almonds or parsley, and serve immediately.

For best results, make sure the chicken is an even thickness and do not overcrowd the pan during searing.