Lemon-Herb Pan-Seared Chicken with Garlic Green Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Juicy chicken breasts with bright lemon-garlic sauce and perfectly crisp-tender green beans, ready in 30 minutes. This american-inspired quick meals ready in about 30 minutes pairs boneless chicken breasts, green beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken breasts
• 12 oz green beans
• 2 tbsp olive oil
• 1 medium lemon
• 1 tbsp chopped fresh thyme
• 3 cloves minced garlic
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1 lb boneless chicken breasts dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat; add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
2. Step 2: While chicken cooks, trim ends off 12 oz green beans and cut into 1-inch pieces. Heat remaining 1 tbsp olive oil in the same skillet over medium heat; add green beans and cook for 4 minutes, stirring occasionally, until crisp-tender.
3. Step 3: Add 3 minced garlic cloves to skillet and cook for 30 seconds until fragrant. Pour in 1/4 cup dry white wine and 1/4 cup chicken stock, scraping up any browned bits; simmer for 2 minutes until liquid reduces by half.
4. Step 4: Squeeze juice from 1 medium lemon into skillet and stir in 1 tbsp chopped fresh thyme. Return chicken to skillet, spooning sauce over top, and cook for 2 more minutes to heat through.
5. Step 5: Remove from heat and stir in 1 tbsp unsalted butter until melted and glossy. Serve chicken and green beans immediately with extra lemon wedges.