Skillet Chicken and Green Beans
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
- 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
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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.
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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.
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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.
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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.
Serving: 1serving, Calories: 392kcal, Carbohydrates: 11g, Protein: 51g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 161mg, Sodium: 736mg, Potassium: 1143mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1315IU, Vitamin C: 21mg, Calcium: 63mg, Iron: 2mg
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.
