Lemon-Garlic Chicken with Green Beans

Lemon-Garlic Chicken with Green Beans

2 Reviews
From: EatingWell Magazine, October 2019

This easy lemon-garlic chicken recipe calls for cutlets, which cook in less than 10 minutes! Can't find them? Make your own from chicken breasts. Place each breast on a cutting board and, with your knife parallel to the board, slice into the skinny side of the chicken breast in a single smooth motion. The side of green beans is cooked right in the same pan as the chicken, so this 20-minute easy, healthy dinner is not just a snap to prepare—the cleanup is a cinch too.

Ingredients 4 servings

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  • 1 pound chicken breast cutlets
  • 1 teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 cups green beans (about 1 pound), trimmed
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped fresh thyme, plus leaves for garnish
  • ¼ cup unsalted chicken broth
  • ¼ cup dry white wine
  • 1 tablespoon lemon juice
  • ¼ cup toasted pine nuts (see Tip)
  • Lemon wedges for garnish


  • Prep

  • Ready In

  1. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 4 minutes per side. Transfer to a plate.
  2. Add the remaining 1 tablespoon oil and green beans to the pan. Sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in garlic, lemon zest and thyme; cook, stirring, until fragrant, about 1 minute. Add broth, wine and lemon juice and return the chicken and any accumulated juices to the pan. Cook, stirring occasionally, until the liquid is reduced by half, about 1 minute more.
  3. Serve topped with pine nuts, more thyme and lemon wedges, if desired.
  • Tip: Pine nuts add buttery texture and a little crunch to this simple chicken dish. Got extra? Toss them onto soups or salads or refrigerate in an airtight container for up to 1 month or freeze for up to 6 months.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 296 calories; 16 g fat(2 g sat); 4 g fiber; 11 g carbohydrates; 27 g protein; 44 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 812 IU vitamin A; 17 mg vitamin C; 64 mg calcium; 3 mg iron; 652 mg sodium; 519 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2½ fat, 1½ vegetable

Reviews 2

October 19, 2019
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By: Jaime Lee
This was great - easy and delicious. I’ll make it again & may try with chicken thighs
September 24, 2019
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By: Wendy
This was quick and easy to make. Perfect for the fall. We did not like the pine nuts in it. Next time I will add some cut up red potatoes. I used 1/2 a cup of chicken broth and no wine. We both enjoyed the rest of it.
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