Chicken with Green and Yellow Beans
Transform weeknight dinners with this vibrant and wholesome recipe for Chicken with Green and Yellow Beans, a one-pan wonder that combines tender, golden-seared chicken breasts with a colorful medley of crisp-tender green and yellow beans. Infused with the zesty brightness of fresh lemon juice, aromatic garlic, and a touch of thyme, this dish strikes the perfect balance between comfort and freshness. The light butter and chicken broth sauce ties all the flavors together, making it an ideal low-carb, gluten-free option that’s as easy to make as it is satisfying. Ready in just 40 minutes and garnished with a sprinkle of fresh parsley, this is a crowd-pleasing, nourishing meal that’s perfect for busy evenings or a cozy family dinner. Serve it warm with crusty bread or your favorite grain for a complete feast!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 200 grams Green beans, trimmed
- 200 grams Yellow beans, trimmed
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Dried thyme
- 1 tablespoon Butter
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until they are golden brown and fully cooked (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Add the green and yellow beans to the skillet. Cook for 3-4 minutes, stirring occasionally, until the beans are slightly tender but still crisp.
Pour the chicken broth into the skillet and bring it to a gentle simmer. Stir in the lemon juice, dried thyme, and butter, allowing the flavors to combine, about 2 minutes.
Return the cooked chicken breasts to the skillet, nestling them among the beans. Spoon some of the sauce over the chicken to coat. Cook for an additional 3-4 minutes to reheat the chicken and meld the flavors together.
Sprinkle fresh parsley over the dish before serving. Plate the chicken breasts with the green and yellow beans on the side, drizzling any remaining sauce from the pan over the top.
Serve warm and enjoy!
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 15.0 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
