This Chicken and Green Beans recipe is a dependable weeknight dinner that’s ready in about 20 minutes. A single skillet brings together tender chicken, crisp green beans, and juicy cherry tomatoes in a bright, tangy pan sauce that’s both simple and satisfying.
Reasons to Love Chicken & Green Beans
This skillet is a go-to when you want a fast, flavorful family meal made with everyday ingredients.
- 20-minute main. From prep to plate in about 20 minutes — perfect for busy weeknights.
- Simple, wholesome ingredients. A few pantry staples deliver big flavor without fuss.
- Big flavor. Lemon zest and juice, balsamic vinegar, and fresh thyme turn humble chicken and green beans into something special.
- Diet-friendly. Naturally low in fat, gluten-free, nut-free, and low in carbs. Skip the Parmesan for a dairy-free option.
Happy cooking! xo Kristen
Notes on Ingredients
- Chicken: Boneless, skinless breasts, tenders, or thighs all work — cut into 1-inch pieces for quick cooking.
- Tomatoes: Cherry or grape tomatoes are ideal because they’re sweet and don’t need deseeding.
- Green beans: Fresh are best. If using frozen, choose thin-cut green beans and fully defrost before cooking.
- Flavorings: Salt, pepper, lemon zest and juice, a splash of balsamic, and thyme give the dish its bright, layered flavor.
- Parmesan: Optional — it’s a nice finish but can be omitted for dairy-free, paleo, or Whole30-friendly meals.
How to Make Chicken and Green Beans Skillet
This one-skillet dinner comes together quickly. A few simple steps produce juicy chicken and crisp-tender green beans with a bright pan sauce.
- Brown the chicken. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper, then brown the pieces about 2 minutes per side until golden.
- Add green beans and tomatoes. When the chicken is browned, add the green beans and halved tomatoes. Sauté 1–2 minutes so the beans begin to soften.
- Add garlic. Stir in minced garlic and cook about 1 minute until fragrant.
- Simmer briefly. Add 1/4 cup low-sodium chicken stock, lemon zest, a sprig of thyme (or leaves), and 1 tablespoon balsamic vinegar. Toss to coat, reduce heat to medium, cover, and cook about 5 minutes, until chicken is cooked through and beans are crisp-tender.
- Finish and serve. Remove from heat, squeeze in fresh lemon juice, and sprinkle with Parmesan if desired. Serve immediately.
Complete Dinner
This skillet is a balanced meal on its own, but you can stretch it or round it out with a simple side.
- Add a starch: Serve over brown rice or quinoa, or alongside roasted red potatoes or orzo to make the meal more filling.
- Add a salad: Pair with a green salad or a crisp chopped salad to add more vegetables and freshness to the plate.
Recipe Variations & Substitutions
- Use dry white wine: Substitute a splash of dry white wine (Pinot Grigio or Sauvignon Blanc) for the chicken stock for extra depth. If you use wine, omit the balsamic to avoid excess acidity.
- No fresh thyme: The dish still shines with lemon and balsamic if you skip the thyme.
- No tomatoes: Omit them — the chicken and green beans work beautifully on their own.
- Softer green beans: If you prefer very soft beans, blanch or steam them briefly before adding to the skillet.
More Easy Skillet Dinner Ideas
- Tex‑Mex Chicken and Sweet Potatoes
- Turkey Taco Skillet
- Honey Lemon Chicken
- Skillet Lasagna
Did you make this recipe?
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Chicken and Green Beans
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 pound fresh green beans, trimmed
- 1 pint cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- ¼ cup low-sodium chicken stock (or dry white wine)
- 1 sprig fresh thyme, optional
- 1 medium lemon, zest and juice
- 1 tablespoon balsamic vinegar
- Parmesan cheese, optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Add the chicken and brown about 2 minutes per side.
- Add the green beans and tomatoes; sauté 1–2 minutes. Add the garlic and cook 1 minute until fragrant.
- Pour in the chicken stock (or wine), add lemon zest, thyme, balsamic vinegar, and a pinch of salt and pepper. Reduce heat to medium, cover, and cook 5 minutes, until chicken is cooked through and beans are crisp-tender.
- Remove from heat, stir in fresh lemon juice, and top with Parmesan if desired. Serve immediately.
Notes
Wine substitute: Replace the chicken stock with a dry white wine and omit the balsamic to avoid too much acidity.
Lemon: Use fresh lemon juice and zest for best flavor. If you don’t have fresh lemons, add an extra teaspoon of balsamic instead of jarred lemon juice.
Frozen green beans: Defrost thin-cut frozen beans before using; thick-cut frozen beans won’t cook to the same texture.
Softer beans: Blanch or steam green beans briefly before adding to the skillet if you prefer them very soft.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended.
Nutrition
Carbs: 14 g
Protein: 9 g
Fat: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally published in 2016 and updated in 2025.