This Chicken and Green Beans recipe is a one-pan wonder that delivers juicy, crispy chicken and tender green beans in a savory garlic-lemon sauce. It’s a wholesome, flavorful meal perfect for busy weeknights or casual entertaining. The aroma alone is pure comfort food.

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Why You’ll Love This Chicken and Green Beans

• One-pan wonder: Everything cooks together for minimal cleanup.
• Perfect textures: Crispy chicken skin and tender-crisp green beans.
• Versatile & adaptable: Easy to customize with ingredients you have.
• Simple, flavorful sauce: Garlic, lemon, and pan drippings create a glossy finish.

Ingredients & Tools

• 4 bone-in, skin-on chicken thighs
• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ cup chicken broth or dry white wine
• To taste kosher salt and black pepper
• For garnish fresh parsley, chopped

Tools: Large oven-safe skillet or sheet pan, tongs, small bowl for mixing

Notes: Using bone-in, skin-on chicken thighs is key here—they stay incredibly juicy during cooking, and the skin becomes wonderfully crisp. And don’t skip the fresh lemon zest; it adds a bright, aromatic note that really lifts the entire dish.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Pat that chicken dry. This is the single most important step for crispy skin. Use paper towels to thoroughly dry the chicken thighs before seasoning. Any surface moisture will steam the skin instead of letting it sear and crisp up beautifully.
• Don’t overcrowd the pan. If your skillet is too small, cook the chicken in two batches. Crowding leads to steaming, and you’ll miss out on that gorgeous, golden-brown color and texture we’re after.
• Trim your green beans properly. Instead of just lopping off the ends, line up a handful and trim them all at once for speed. It’s a small thing, but it makes prep so much faster and more uniform.
• Let the chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, ensuring the inside is done without the outside overcooking.

How to Make Chicken and Green Beans

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container for up to 2 months (texture may soften).
• Reviving: Reheat in a skillet over medium heat to help crisp the skin.

Serving Suggestions

Complementary Dishes

• Fluffy mashed potatoes — They are the ultimate comfort food vehicle for soaking up every last drop of that delicious pan sauce.
• Buttery egg noodles — A simple, neutral base that lets the chicken and green beans be the star, while adding a lovely, soft texture to the meal.
• Crusty, warm bread — Perfect for tearing and dipping into the savory, lemony sauce left on your plate. It’s a must for sauce lovers.

Drinks

• A crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish, creating a really harmonious pairing that cleanses the palate.
• A light-bodied Pinot Noir — For red wine drinkers, this offers subtle red fruit flavors that complement the chicken without overpowering the green beans and garlic.
• Sparkling water with lemon — A non-alcoholic option that adds a refreshing fizz and continues the citrus theme, making each bite taste brighter.

Something Sweet

• Lemon sorbet — A light, palate-cleansing dessert that echoes the citrus notes from dinner and feels refreshing after a savory meal.
• Almond biscotti — Their nutty, crunchy texture is a lovely contrast, and they’re not too sweet, making them a perfect, simple ending.
• Vanilla panna cotta — Its cool, creamy simplicity is the perfect way to end the meal on a smooth and soothing note.

Top Mistakes to Avoid

• Mistake: Using a non-oven-safe pan. You’ll have to transfer everything to a baking dish mid-recipe, which is messy and can cause you to lose all those delicious pan juices. A cast-iron or stainless steel skillet is ideal.
• Mistake: Moving the chicken too soon. When you first place the chicken in the hot pan, let it sear undisturbed. If you try to move it early, the skin will tear and stick, and it won’t get that perfect crispness.
• Mistake: Overcooking the green beans. They continue to cook a bit after coming out of the oven. You want them tender-crisp, not mushy. Pull them when they’re bright green and slightly wrinkled.
• Mistake: Skipping the pan sauce. Those browned bits at the bottom of the pan are pure flavor gold! Deglazing with broth and lemon creates a simple sauce that ties the whole dish together.

Expert Tips

• Tip: Score the chicken skin. Use a sharp knife to make a few shallow cuts through the chicken skin and fat (but not into the meat) before seasoning. This helps render the fat more efficiently, leading to an even crispier result.
• Tip: Blanch your green beans for extra vibrancy. For an even brighter color and a slight head start, you can drop the trimmed beans in boiling water for 60 seconds, then transfer them to an ice bath before tossing with oil. This step is optional but gives a professional touch.
• Tip: Let the chicken rest. After you take it out of the oven, let the chicken sit for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
• Tip: Use the residual heat. After you’ve plated the chicken and beans, the pan will still be hot enough to make the sauce. You don’t necessarily need to turn the burner back on—just add the liquid and scrape. It’s a great energy and time saver.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts will work, but the cooking time will need to be adjusted. Since they cook faster and can dry out more easily, sear them for 3-4 minutes per side and then reduce the initial oven time to about 10 minutes before adding the green beans. I’d recommend using a meat thermometer to ensure they reach 165°F internally without overcooking.

My green beans are still tough. What happened?
This usually means they were either too crowded in the pan (steaming instead of roasting) or your oven temperature was a bit low. Make sure your oven is fully preheated and that the beans are in a single layer around the chicken. If they’re still too crisp for your liking after cooking, you can pop the skillet back in the oven for another 5 minutes.

Can I make this dish ahead of time?
You can do some prep ahead to save time! Trim the green beans and make the seasoning mix for the chicken the day before. However, I don’t recommend fully cooking and reheating, as the chicken skin will lose its crispness and the green beans can become mushy. It’s truly best enjoyed fresh from the oven.

What can I use if I don’t have an oven-safe skillet?
No problem! Simply sear the chicken in a regular skillet, then transfer the chicken and green beans to a baking dish for the oven portion. When it’s time to make the sauce, pour a little of the pan drippings from the baking dish into the original skillet to deglaze.

Is it okay to use frozen green beans?
You can, but the texture will be different. Frozen green beans contain more water, so they’ll release liquid as they cook and won’t get that lovely caramelized, slightly blistered texture. If you must use frozen, thaw them completely and pat them very dry with towels before tossing with oil to help mitigate sogginess.