Description
This Skillet Garlic Lemon Butter Chicken is a quick, flavorful dish featuring crispy parmesan-coated chicken breasts cooked to perfection in a skillet and served with tender green beans sautéed in a zesty garlic lemon butter sauce. The sauce is rich and tangy, made by reducing lemon juice with garlic, red pepper flakes, and Italian seasoning, then whisking in cold butter cubes for a silky finish. Perfect for an easy yet elegant weeknight dinner that comes together in just 30 minutes with minimal cleanup.
Ingredients
Scale
Chicken & Coating
- ¼ cup all-purpose flour
- 2 tablespoons grated parmesan
- ½ teaspoon garlic powder (divided)
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 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
- 4 tablespoons cold butter, cubed into 4 pieces
Vegetables
- 12 ounces green beans, cut into 1-inch pieces
Instructions
- Prepare the Chicken: In a shallow dish, whisk together the flour, grated parmesan, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Dredge each piece of chicken in the flour mixture, coating both sides evenly, then lightly shake off any excess flour.
- Cook the Chicken: Heat a skillet over medium-high heat and add the olive oil. Place the coated chicken pieces into the skillet and cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Make the Garlic Butter Sauce: In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning. Allow the mixture to reduce until only about 3 tablespoons remain. Add 1 tablespoon of the cold butter and remove the pan from the heat, swirling to melt the butter. Return to heat for a few seconds and then swirl again to fully incorporate. Repeat with the remaining butter cubes until the sauce is smooth and glossy, then remove from heat and set aside.
- Sauté the Green Beans and Lemon Slices: Add a small drizzle of oil to the skillet used to cook the chicken if needed. Add the lemon slices and move them around the pan with tongs to pick up any flavorful bits left by the chicken. Add the green beans and sauté for 3-5 minutes or until they reach your desired tenderness. Season with the remaining ¼ teaspoon garlic powder, salt, and pepper.
- Serve: Arrange the cooked chicken over the sautéed green beans in the skillet or plate them separately. Drizzle the garlic lemon butter sauce generously over the chicken and vegetables or serve on the side for individual portions. Enjoy your meal warm!
Notes
- This recipe is perfect for a quick and easy dinner with minimal cleanup since all the cooking is done in one skillet and a small saucepan.
- Using parmesan in the flour coating gives the chicken an extra crispy and flavorful crust.
- Adjust the amount of red pepper flakes in the sauce to control the heat level to your preference.
- If you want more green beans or other vegetables, feel free to add them when sautéing.
- Leftover sauce can be stored in the fridge and gently reheated for another meal.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with green beans and sauce)
- Calories: 420
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
