What’s the best way to cook chicken breast and green beans together?

You’ll want to first sear the boneless, skinless chicken breast until it reaches an internal temperature of 165 °F (so it stays juicy), then add the green beans and sauté until they’re crisp-tender. This ensures both chicken and veggies finish at the same time and everything stays flavorful.

Can I use frozen green beans for this recipe?

Absolutely — you can use frozen green beans instead of fresh. Just thaw or drain excess water so the seasoning doesn’t get diluted, and adjust the cook time slightly so they don’t become soggy. In fact, many quick recipes for easy chicken breast and green beans rely on frozen beans for convenience.

How do I prevent the chicken breast from drying out when cooking with green beans?

To keep chicken breast from drying out, pat the chicken dry, season well, and avoid over-cooking it (stop once it hits 165 °F). Also make sure it isn’t overcrowded in the pan, and let it rest briefly after cooking before serving — doing this makes your easy chicken breast and green beans dish more tender and enjoyable.

Easy Chicken Breast and Green Beans – 5-Minute Flavorful Dinner Delight

Name: Easy Chicken Breast and Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (about 1.5 pounds total); 1 pound fresh green beans, trimmed; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning or dried thyme; ½ teaspoon paprika (optional); 2 tablespoons unsalted butter; Juice of ½ lemon (optional)

Description

A quick and flavorful one-pan dinner featuring juicy chicken breasts and crisp green beans cooked in garlic butter. This easy recipe comes together in just 30 minutes, making it perfect for busy weeknights or healthy meal prep.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1.5 pounds total)
1 pound fresh green beans, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning or dried thyme
½ teaspoon paprika (optional)
2 tablespoons unsalted butter
Juice of ½ lemon (optional)

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Instructions

Trim the green beans and pat the chicken breasts dry.
Season both sides of the chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken breasts for 6–7 minutes per side until golden brown and cooked through (internal temp 165°F).
Remove chicken from the skillet and set aside to rest.
In the same pan, add butter and minced garlic, sautéing for 30 seconds until fragrant.
Add green beans and cook for 5–6 minutes, stirring occasionally, until crisp-tender.
Return chicken to the skillet, add lemon juice, and cook everything together for 2–3 minutes before serving.

Notes

You can use frozen green beans if thawed and drained properly.

For lighter versions, substitute butter with extra olive oil.

Store leftovers in airtight containers for up to 4 days; reheat gently to maintain texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinne
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 310
Sugar: 3 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 90 mg