This Garlic Butter Green Bean Chicken is a one-pan wonder that delivers maximum flavor with minimal effort. The glossy, savory garlic butter sauce coats tender chicken and crisp green beans for a perfectly balanced meal. It’s a reliable, crowd-pleasing recipe that feels special without requiring special effort.
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Why You’ll Love This Garlic Butter Green Bean Chicken
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Ridiculously good sauce: A rich, savory garlic butter coats every ingredient.
- High-protein meal: Packed with lean protein and fresh vegetables.
- Perfect textures: Juicy chicken against crisp-tender green beans.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 lb (450 g) fresh green beans, ends trimmed
- 6 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup (120 ml) chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional, for color)
- To taste: salt and freshly ground black pepper
- For garnish: fresh parsley, chopped
Tools: A large (12-inch) skillet with deep sides, tongs, a microplane or garlic press, and a sharp knife.
Notes: Use unsalted butter for best flavor control, and choose bright, snappy green beans for optimal texture.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 9 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. If your chicken breasts are particularly thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, preventing the dreaded dry, overcooked edges.
- Don’t skimp on the garlic. It might seem like a lot, but garlic is the heart of this dish. It mellows and sweetens as it cooks in the butter, creating a deep, aromatic base for the sauce. Trust me on this one.
- Use fresh green beans for the best texture. Frozen beans will work in a pinch, but they often release more water and can become a bit mushy. Fresh beans hold their beautiful snap and vibrant color much better.
- Have all your ingredients prepped and ready. This recipe comes together fast once you start cooking. Having your garlic minced, beans trimmed, and chicken seasoned means you won’t be scrambling and risk burning anything.
How to Make Garlic Butter Green Bean Chicken
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful, golden sear. Season both sides generously with salt, black pepper, and the Italian seasoning. If you’re using the paprika, now is the time to sprinkle it on; it adds a lovely color but not a ton of heat.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Let them cook undisturbed for about 5-7 minutes, until a golden-brown crust forms on the bottom. Flip them over and cook for another 5-7 minutes on the other side. The chicken doesn’t need to be fully cooked through at this point, as it will finish cooking later. Remove the chicken to a clean plate and set aside.
Step 3: In the same skillet, you’ll now have all those delicious browned bits from the chicken. Reduce the heat to medium and add the butter. Once it’s melted and foaming slightly, add the minced garlic. Stir constantly for about 30-60 seconds—you just want to cook it until it’s fragrant, but be careful not to let it burn, or it will turn bitter. The aroma at this stage is just incredible.
Step 4: Add the trimmed green beans to the garlic butter. Toss them well to coat, and then let them cook for about 4-5 minutes, stirring occasionally. You’re looking for them to become bright green and start to get a few blistered spots. They should still have a good crunch at this stage.
Step 5: Pour in the chicken broth and fresh lemon juice. Use your spatula to scrape up all those flavorful browned bits from the bottom of the pan—this is called deglazing, and it’s where a ton of the sauce’s flavor comes from. Let the liquid come up to a simmer.
Step 6: Return the chicken breasts and any accumulated juices from the plate back into the skillet, nestling them amongst the green beans. Reduce the heat to medium-low, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it simmer for 5-8 minutes. This allows the chicken to finish cooking through and the green beans to become perfectly tender-crisp.
Step 7: To check for doneness, the internal temperature of the chicken should read 165°F (74°C) on an instant-read thermometer. The sauce should have thickened slightly. Give everything a final toss to coat in the glorious garlic butter sauce. Taste and adjust seasoning with more salt or pepper if needed. Garnish with a generous sprinkle of fresh parsley right before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not recommended; green beans become mushy and sauce may separate.
- Reviving: Reheat gently in a skillet; beans will soften slightly.
Serving Suggestions
Complementary Dishes
- Cauliflower Mash — The creamy, mild flavor is the perfect vehicle for sopping up every last drop of that garlic butter sauce. It’s a classic low-carb pairing for a reason.
- A Simple Arugula Salad — Tossed with a light lemon vinaigrette, the peppery arugula provides a fresh, crisp contrast that cuts through the richness of the dish beautifully.
- Zucchini Noodles (Zoodles) — Sauté them lightly with a pinch of salt and they’ll twirl up wonderfully with the chicken and beans, making the meal feel even more substantial.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic match for the lemon and garlic in the sauce, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory, buttery elements of the meal.
- Light Pale Ale — The slight bitterness and carbonation in a pale ale can stand up to the robust garlic and butter flavors without overwhelming the dish.
Something Sweet
- Mixed Berry Parfait — A few fresh berries with a dollop of whipped cream or Greek yogurt is a light, refreshing way to end the meal without feeling too heavy.
- Dark Chocolate Square — Just a single square of high-quality dark chocolate (70% or higher) provides a rich, bittersweet finish that contrasts nicely with the savory main course.
- Lemon Sorbet — It’s bright, clean, and palate-cleansing. The lemon flavor echoes the hint of lemon juice in the sauce, creating a lovely, cohesive meal experience.
Top Mistakes to Avoid
- Crowding the pan when searing the chicken. If you put all the chicken in a skillet that’s too small, they’ll steam instead of sear. You won’t get that beautiful golden crust, which is key for flavor. Cook in batches if necessary.
- Burning the garlic. Garlic cooks very quickly and can go from fragrant and golden to acrid and bitter in seconds. Keep the heat at medium and stir constantly once you add it to the butter. If it burns, it’s best to start over.
- Overcooking the green beans. You want them tender-crisp, not mushy and dull green. They continue to cook a little even after you turn off the heat, so err on the side of slightly underdone during the active cooking time.
- Not letting the sauce reduce. After you add the broth and return the chicken, that covered simmering time is crucial. It allows the sauce to thicken slightly and the flavors to meld together. Don’t rush this step.
Expert Tips
- Tip: Let your chicken sit at room temperature for 15-20 minutes before cooking. A cold chicken breast hitting a hot pan will seize up and can cook unevenly. Letting it take the chill off ensures a more even cook from edge to center.
- Tip: For an extra flavor boost, brown the butter. Before adding the garlic, let the butter cook a little longer until it turns a nutty golden brown and smells toasty. This adds a incredible depth of flavor to the entire dish.
- Tip: Use an instant-read thermometer. This is the single most reliable way to know your chicken is perfectly cooked and juicy. Aim for 165°F (74°C) in the thickest part, and remember it will carryover cook a few degrees after being removed from the heat.
- Tip: Finish with a fresh herb. While parsley is classic, a sprinkle of fresh chopped thyme, chives, or even a little tarragon right at the end can add a wonderful new layer of aroma and freshness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re actually more forgiving because their higher fat content keeps them juicy. Just note that they may require a slightly longer cooking time to ensure they’re cooked through. The rich flavor of the thighs pairs beautifully with the garlic butter sauce.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced to your liking, you have a couple of options. The easiest is to remove the chicken and beans, turn the heat up to medium-high, and let the sauce simmer rapidly for a few minutes until it reduces and thickens. Alternatively, you can make a quick slurry by mixing a teaspoon of arrowroot powder or xanthan gum with a tablespoon of cold water and stirring it into the simmering sauce.
Can I make this dish ahead of time?
You can prep the components ahead to save time. Trim the green beans, mince the garlic, and season the chicken, storing them separately in the fridge. For the best texture and flavor, however, I recommend cooking it fresh. Leftovers will keep for 3-4 days in an airtight container, though the green beans will soften a bit upon reheating.
What can I use if I don’t have fresh green beans?
Frozen cut green beans are your best substitute. There’s no need to thaw them; just add them directly to the pan. Be aware that they will release more water as they cook, so you might need to let the sauce simmer for an extra minute or two to reduce. Asparagus spears, cut into 2-inch pieces, are also a fantastic alternative.
Is this recipe freezer-friendly?
I wouldn’t recommend freezing the completed dish. The texture of the green beans becomes very watery and mushy upon thawing and reheating. The dairy-based sauce can also separate, resulting in a grainy texture. This is one of those meals that is truly best enjoyed fresh.
Garlic Butter Green Bean Chicken
Make this easy Garlic Butter Green Bean Chicken in one pan for a flavorful, high-protein meal. Ready in 30 minutes! Get the simple recipe now.
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 lb fresh green beans (ends trimmed, 450 g)
-
6 cloves garlic (minced)
-
4 tbsp unsalted butter
-
2 tbsp olive oil
-
1/2 cup chicken broth (120 ml)
-
1 tbsp fresh lemon juice
-
1 tsp Italian seasoning
-
1/2 tsp paprika (optional, for color)
-
salt and freshly ground black pepper (to taste)
-
fresh parsley (chopped, for garnish)
Instructions
-
Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful, golden sear. Season both sides generously with salt, black pepper, and the Italian seasoning. If you’re using the paprika, now is the time to sprinkle it on; it adds a lovely color but not a ton of heat.01
-
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Let them cook undisturbed for about 5-7 minutes, until a golden-brown crust forms on the bottom. Flip them over and cook for another 5-7 minutes on the other side. The chicken doesn’t need to be fully cooked through at this point, as it will finish cooking later. Remove the chicken to a clean plate and set aside.02
-
In the same skillet, you’ll now have all those delicious browned bits from the chicken. Reduce the heat to medium and add the butter. Once it’s melted and foaming slightly, add the minced garlic. Stir constantly for about 30-60 seconds—you just want to cook it until it’s fragrant, but be careful not to let it burn, or it will turn bitter. The aroma at this stage is just incredible.03
-
Add the trimmed green beans to the garlic butter. Toss them well to coat, and then let them cook for about 4-5 minutes, stirring occasionally. You’re looking for them to become bright green and start to get a few blistered spots. They should still have a good crunch at this stage.04
-
Pour in the chicken broth and fresh lemon juice. Use your spatula to scrape up all those flavorful browned bits from the bottom of the pan—this is called deglazing, and it’s where a ton of the sauce’s flavor comes from. Let the liquid come up to a simmer.05
-
Return the chicken breasts and any accumulated juices from the plate back into the skillet, nestling them amongst the green beans. Reduce the heat to medium-low, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it simmer for 5-8 minutes. This allows the chicken to finish cooking through and the green beans to become perfectly tender-crisp.06
-
To check for doneness, the internal temperature of the chicken should read 165°F (74°C) on an instant-read thermometer. The sauce should have thickened slightly. Give everything a final toss to coat in the glorious garlic butter sauce. Taste and adjust seasoning with more salt or pepper if needed. Garnish with a generous sprinkle of fresh parsley right before serving.07
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