Pan-Seared Lemon Garlic Chicken with Sautéed Green Beans

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared with garlic and lemon, served alongside crisp sautéed green beans for a fresh, balanced meal. This chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 International cuisine 350 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp lemon juice
3 cloves, minced garlic cloves
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves
12 oz, trimmed fresh green beans
1 tbsp unsalted butter

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each), season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 2: In the last minute of cooking chicken, add 3 minced garlic cloves and 2 tbsp lemon juice to the skillet, spooning the mixture over the chicken to infuse flavor, then remove chicken and keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add 12 oz trimmed fresh green beans and 1 tsp fresh thyme leaves, sauté for 5-7 minutes until green beans are tender-crisp and lightly browned, seasoning with a pinch of salt to taste.
Step 4: Plate the chicken breasts and spoon the garlic lemon pan sauce over them, serving alongside the sautéed green beans.