Name: Weeknight Lemon-Garlic Chicken with Green Beans
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 servings
Ingredients: 1 pound chicken breast cutlets; 1 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 2 tablespoons extra-virgin olive oil, divided; 6 cups green beans (about 1 pound), trimmed; 4 cloves garlic, thinly sliced; 1 teaspoon grated lemon zest; 1 teaspoon chopped fresh thyme, plus leaves for garnish; 0.25 cup unsalted chicken broth; 0.25 cup dry white wine; 1 tablespoon lemon juice; 0.25 cup toasted pine nuts (see Tip); Lemon wedges for garnish

Directions

Tip: Tap steps to mark as completed

1 Season the chicken cutlets on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground pepper.

2 Warm 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side, turning once, until an instant-read thermometer placed in the thickest part reaches 165 degrees F. Move the cooked chicken to a plate.

3 Pour the remaining 1 tablespoon oil into the same skillet, then add the green beans. Season them with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about 2 minutes, stirring occasionally, until the beans are tender-crisp.

4 Add the sliced garlic, lemon zest, and chopped thyme to the beans. Stir for about 1 minute, until fragrant. Pour in the chicken broth, dry white wine, and lemon juice, then return the chicken and any juices from the plate to the skillet. Cook for about 1 minute more, stirring occasionally, until the liquid has reduced by half.

5 Divide the chicken and green beans among plates. Finish with the toasted pine nuts, additional thyme leaves, and lemon wedges, if desired.

Weeknight Lemon-Garlic Chicken with Green Beans

Table of Contents

The Story Behind This Dish