Quick Skillet Chicken and Green Beans
This quick skillet supper features boneless chicken breasts and green beans, making a healthy and satisfying weeknight meal in about 20 minutes.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 6–8 oz each) Use thin-cut or pounded breasts for quicker cooking.
- 2 cups green beans, trimmed Prefer fresh beans for best texture; frozen can work.
- 2 tablespoons olive oil Can substitute with avocado oil for a higher smoke point.
- Salt and pepper, to taste
- 1 teaspoon garlic powder Optional: toast in oil for deeper flavor.
- 1 teaspoon onion powder Optional: toast in oil for deeper flavor.
- 1 piece lemon Optional, for garnish.
Instructions
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Add the chicken to the hot skillet. Cook undisturbed for 5–7 minutes until golden brown.
- Flip the chicken and cook for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
- In the final 5 minutes, add the trimmed green beans to the skillet. Toss to cook through.
- Remove from heat, let chicken rest for 3 minutes, then slice and serve with a squeeze of lemon.
Notes
For best storage, keep chicken and beans together to retain flavor. Freezing chicken is recommended, but beans don't freeze well. Gently reheat to avoid drying the chicken.