Skillet Chicken and Green Beans is the perfect one-pan meal for busy nights! Juicy, seasoned chicken cooks up golden and flavorful alongside crisp-tender green beans. It’s wholesome, low-carb, high-protein, and makes the perfect weeknight dinner that comes together in no time!
A hearty, nutritious meal doesn’t have to mean a sink full of dishes. This skillet chicken and green beans bring everything together in one pan, making dinnertime a breeze.
While the green beans and chicken get started separately at first, everything comes together for a quick and seamless meal. Ready in just 20 minutes, including prep, this easy chicken and green beans recipe uses simple, wholesome ingredients for a dish that’s both flavorful and satisfying!
Ingredients you’ll need
- Chicken thighs or breasts: Juicy and protein-packed, choose thighs for extra tenderness or breasts for a leaner option.
- Green beans: Crisp and fresh, they add a vibrant, nutritious touch.
- Seasonings: A flavorful blend of paprika, garlic powder, onion powder and oregano or Italian seasoning enhances the dish with warmth and depth.
- Garlic: Adds an aromatic, savory kick.
- Sriracha or sweet chili sauce: Optional for a touch of heat and sweetness. Add crushed red chili pepper flakes for even more spice!
- Chicken stock: Keeps everything juicy and adds a savory base.
- Lemon juice: Brightens the dish with a fresh, zesty finish.
Variations
- Use a different veggie: Try swapping the green beans for asparagus, broccoli, or zucchini. Keep in mind the cook time may vary.
- Spicy or mild: Skip the Sriracha and red pepper flakes for a milder dish, or add more for extra heat.
- Creamy sauce: Add about 1/4 to 1/2 cup heavy cream or half and half at the end of cooking to make the sauce creamy.
Recipe tips
- Size of chicken: For even cooking, use chicken pieces of similar size and thickness. If needed, pound thicker pieces to an even thickness so they cook at the same rate without drying out.
- Pat the chicken dry before cooking: This helps the chicken get a nice sear and prevents it from steaming in the skillet.
- Don’t overcrowd the pan: Make sure the chicken has enough space to cook evenly. If necessary, sear the chicken in batches.
More easy skillet recipes
- Mediterranean Chicken Skillet
- Spanish Chicken and Rice
- Chicken Shawarma and Rice
- Cilantro Lime Chicken and Rice
Skillet Chicken and Green Beans
Ingredients
- 4-6 chicken thighs or breasts, boneless, skinless
- 1 pound green beans, trimmed
- 2 tablespoons butter
- 1 tablespoon avocado oil
- 1 teaspoon EACH paprika, garlic powder, onion powder, oregano or Italian seasoning
- ½ teaspoon EACH salt & pepper
- 4 garlic cloves, minced
- 1 tablespoon Sriracha or sweet chili sauce, optional
- 1/4 teaspoon crushed red chili pepper flakes, optional
- 1/2 cup chicken stock
- 1 tablespoon lemon juice, or juice of ½ lemon
Instructions
- Pat the chicken dry to remove excess moisture. If using breasts, cut in half to make them thinner. In a small bowl, whisk the paprika, garlic powder, onion powder, oregano, salt & pepper. Season both sides of the chicken with the spice mixture.
- Place the green beans in a microwave-safe dish with 1/2 cup water and cook in the microwave for 8 minutes. While the beans are cooking, heat the butter and oil in a large heavy-duty pan over medium heat. Add the chicken and cook for about 5 minutes per side or until cooked through. Remove from the pan and set aside.
- Add garlic, sriracha, and chili flakes to the same skillet. Sauté for 1 minute, then add the green beans, chicken stock and lemon juice. Simmer for 5 minutes or until green beans are cooked to your desired consistency.
- Push the green beans to the side and return the chicken to the pan. Garnish with chopped parsley, lemon slices, or freshly grated parmesan cheese, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
Frequently asked questions
How to know when chicken is fully cooked?
To know precisely that your chicken is fully cooked and safe to eat, use a digital probe thermometer. The chicken is ready to eat when the thermometer registers at least 165ºF in the thickest part of the meat.
What should I serve with this dish?
This chicken and green bean skillet is a complete meal on its own, but it also pairs wonderfully with a variety of sides. The flavorful sauce it creates is perfect for spooning over rice or quinoa! It’s also delicious with mashed potatoes or pasta.
For a lower-carb option, serve it with cauliflower rice, cauliflower mashed potatoes, or more green veggies. A fresh side salad would complement the dish beautifully too—try a simple mix of kale, romaine, or spring greens with a light dressing of olive oil and fresh lemon juice or homemade lemon thyme dressing.
Storage recommendations
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Microwave for 1-2 minutes until heated through. If frozen, thaw overnight in the fridge before reheating in the microwave or in a covered pan in a preheated oven for 10 minutes.
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