Here is another one pan dinner idea.
I used chicken thighs as that’s what I had but you can use chicken breasts. For the spices, I added salt, pepper and paprika. Use your favorite spices or blends.
I didn’t add cornstarch as I prefer to have some sauce, especially if I’m reheating the next day. But it’s personal preference. You can also dredge the chicken with some flour before adding to the pan.
One Pan Lemon Chicken with Green Beans
4 boneless chicken thighs or breasts
any other spices desired
1 Tablespoon olive oil
1 Tablespoon butter
2-3 cloves garlic, minced
1 lb green beans
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon cornstarch mixed with 1 Tablespoon water - optional
1 lemon (1/2 lemon juiced / 1/2 lemon sliced)
Heat oil and butter in a skillet. Sprinkle chicken with salt, pepper and any other spices on both sides. Cook for about 6-7 minutes on each side. Remove and set aside.
Lower the heat. Add garlic and green beans and sauté for a few minutes.
Add chicken broth. salt and pepper and simmer until green beans are tender, adding a cover if needed.
If sauce is too runny, add the cornstarch/ water mixture to thicken.
Add lemon juice/slices, and stir together. Return chicken to skillet and simmer for a few minutes until chicken is cooked through.