Description
A simple and flavorful recipe featuring tender oven-baked chicken breasts paired with vibrant garlic lemon green beans. This healthy meal combines seared and baked chicken seasoned with paprika and thyme, complemented by sautéed green beans tossed in a zesty lemon butter sauce.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 cup chicken broth
- 1 tablespoon butter
Green Beans
- 1 pound fresh green beans, trimmed
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Optional
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Season the Chicken: Season the chicken breasts thoroughly on both sides with salt, pepper, paprika, and dried thyme for flavorful meat.
- Sear the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat, then add the chicken breasts and sear them for 3-4 minutes on each side until golden brown.
- Bake the Chicken: Transfer the skillet with the seared chicken into the preheated oven and bake for 15-20 minutes until fully cooked, reaching an internal temperature of 165°F (74°C).
- Cook the Green Beans: While the chicken bakes, bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until they turn bright green and are tender-crisp, then drain and set aside.
- Sauté Garlic: In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat, add minced garlic, and sauté for about 30 seconds until fragrant.
- Combine Green Beans and Broth: Add the cooked green beans and chicken broth to the skillet with garlic, tossing to coat, and cook for an additional 2-3 minutes.
- Add Lemon and Butter: Stir in lemon juice and butter, letting the butter melt and coat the green beans evenly for a bright, buttery finish.
- Rest the Chicken: Remove the chicken from the oven and allow it to rest for 5 minutes to retain juices.
- Serve: Slice the rested chicken breasts and plate them alongside the garlic lemon green beans.
- Garnish and Serve: Optionally garnish with fresh parsley and serve with lemon wedges to add extra citrus brightness.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) to be safely cooked.
- Blanching the green beans helps retain their vibrant color and crisp texture.
- For a spicier kick, sprinkle additional paprika or add red pepper flakes when seasoning the chicken.
- This dish pairs well with a side of rice or roasted potatoes for a heartier meal.
- Leftover chicken and green beans can be refrigerated for up to 3 days.
