Lemon Garlic Chicken and Green Beans

Thin chicken cutlets cook quickly, then finish in a lemon-garlic butter sauce with green beans. The sauce uses the browned bits in the skillet for extra flavor.

Ingredients

• 600 g chicken breast cutlets
• 400 g trimmed green beans
• 2 tbsp olive oil
• 30 g butter
• 3 garlic cloves, minced
• 120 ml chicken broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Pat chicken dry and season with salt and pepper. Use four evenly thin cutlets about 1.5 cm thick; slice thick breasts horizontally if needed.
2. Blanch green beans in boiling water for 3–4 minutes until bright and just tender, then drain.
3. Heat oil in a large skillet over medium-high heat. Cook chicken for about 4–5 minutes per side until golden and the thickest part reaches 74°C / 165°F. Transfer to a clean plate.
4. Lower heat to medium-low. Add butter and garlic to the skillet and stir for 30 seconds without browning the garlic.
5. Pour in broth and scrape up the browned bits. Simmer for 2–3 minutes, then stir in lemon juice and zest.
6. Add beans and return chicken with its juices. Turn gently in the sauce for 1–2 minutes until hot. Rest chicken briefly, then serve with sauce spooned over; cooking time varies with cutlet thickness.
7. Refrigerate leftovers within two hours for up to three days. Reheat chicken to 74°C / 165°F, adding a splash of water to keep the sauce from drying out.

Use even cutlets

A thin, even thickness helps the chicken cook at the same pace. Thick whole breasts need longer than the time given here.

Blanch the beans briefly

A short separate boil ensures the beans are tender without overcooking the chicken while waiting for them.

Add lemon after reducing

Lemon juice goes in after the broth simmers. Taste the sauce before adding any extra, since lemons vary in sharpness.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Add beans and return chicken with its juices. Turn gently in the sauce for 1–2 minutes until hot. Rest chicken briefly, then serve with sauce spooned over; cooking time varies with cutlet thickness.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat chicken to 74°C / 165°F, adding a splash of water to keep the sauce from drying out.