Lemon Garlic Chicken and Beans Skillet
Ingredients
The chicken
-
4
pieces
chicken breasts (5 oz each, cut or pounded to ½” thick)
-
1
teaspoon
paprika
-
1
teaspoon
onion powder
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
3
tablespoons
butter (divided)
-
½
cup
reduced sodium fat free chicken broth
-
1
tablespoon
lemon juice
The vegetables
-
1
pound
trimmed uncooked green beans
-
3
cloves
garlic (minced)
-
1
tablespoon
dried parsley flakes (or 2 tablespoons fresh)
-
¼
teaspoon
crushed red pepper flakes
Instructions
- Combine paprika, onion powder, salt, and pepper in a small dish.
- Season the chicken breasts with half of the spice mix on both sides.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Cook the chicken breasts for about 4 minutes on one side, then flip and cook for another 3-4 minutes until cooked through.
- Transfer the chicken to a plate and cover to keep warm.
- Add the remaining tablespoon of butter to the skillet and reduce heat to medium-low.
- Add the green beans, season with salt and pepper, and cook covered for 5-6 minutes, stirring halfway through.
- Remove the lid, add garlic, parsley, and crushed red pepper flakes, and cook for another minute until fragrant.
- Add chicken broth and lemon juice, cooking for another 2-3 minutes to reduce the sauce.
- Return the chicken to the skillet and spoon the sauce over it, cooking for an additional 1-2 minutes to warm the chicken before serving.
Nutrition Facts (estimated)
Servings
4
Calories
293
Total fat
13g
Total carbohydrates
10g
Total protein
35g
Sodium
0mg
Cholesterol
0mg
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