Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb fresh green beans, trimmed
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 lemon (juiced and zested)
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1/4 cup chicken broth (optional)
- Fresh parsley for garnish
Instructions
- Pat the chicken breasts dry and season generously with salt, black pepper, paprika, and oregano.
- Heat a large skillet over medium-high heat and melt 2 tbsp of butter. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the remaining butter, minced garlic, and green beans. Sauté for 3-4 minutes until the beans are tender-crisp. If needed, deglaze with a splash of chicken broth.
- Return the chicken to the skillet, squeeze lemon juice over everything, and sprinkle with lemon zest. Simmer for 1-2 minutes to meld the flavors. Garnish with fresh parsley before serving.
Notes
- Use fresh lemon juice for the brightest flavor.
- Don’t overcrowd the skillet—cook in batches if needed.
- For extra richness, add a splash of heavy cream at the end.
- Swap green beans for asparagus or broccoli if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg