Description
A quick and delicious skillet garlic lemon butter chicken recipe featuring parmesan-coated chicken breasts cooked to a crispy golden brown, paired with sautéed green beans and a tangy, buttery lemon garlic sauce. Perfect for a flavorful weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken and Coating
- ¼ cup all-purpose flour
- 2 tablespoons grated parmesan
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1¼ pounds boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
Sauce
- ¼ cup lemon juice
- 1 lemon, sliced
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 4 tablespoons cold butter, cubed into 4 pieces
Vegetables
- 12 ounces green beans, cut into 1-inch pieces
- Salt and pepper, to taste
- ¼ teaspoon garlic powder (for seasoning the green beans)
Instructions
- Prepare the Chicken Coating: In a shallow dish, whisk together the flour, grated parmesan, ¼ teaspoon garlic powder, salt, and pepper. Dredge each piece of chicken in the mixture, coating both sides evenly, then shake off any excess flour.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken breasts and cook for 4 to 6 minutes on each side, depending on thickness, until golden brown and cooked through. Remove the chicken to a plate and keep warm.
- Make the Garlic Butter Sauce: In a small saucepan over medium heat, combine lemon juice, minced garlic, red pepper flakes, and Italian seasoning. Cook until the mixture reduces to about 3 tablespoons. Remove from heat and add 1 tablespoon of cubed cold butter, swirling the pan until melted. Return to heat briefly and repeat this process with the remaining butter cubes, ensuring the sauce is rich and creamy. Set aside off heat.
- Sauté the Green Beans and Lemon: If needed, add a small drizzle of oil to the skillet used for the chicken. Add lemon slices and move them around with tongs to deglaze and pick up flavorful bits from the pan. Add the green beans and sauté for 3 to 5 minutes, or until tender but still crisp. Season with salt, pepper, and remaining garlic powder to taste.
- Assemble and Serve: Pile the cooked chicken on top of the sautéed green beans. Drizzle the prepared garlic lemon butter sauce over the chicken and vegetables, or serve it on the side for individual servings. Enjoy immediately.
Notes
- This recipe is perfect for a quick and easy dinner with minimal cleanup since everything is cooked in one skillet.
- The parmesan and flour coating on the chicken adds a wonderful crispy texture.
- The lemon butter sauce can be adjusted in spice by reducing or increasing the red pepper flakes.
- Sauté green beans to your preferred level of tenderness; they should retain a slight crunch for best texture.
- Leftover sauce can be stored in the refrigerator for up to 2 days; reheat gently to avoid breaking the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
