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Pan-Roasted Chicken with Lemon Garlic Green Beans


Tonight I had to come up with a quick back-up plan for dinner -- my original plan failed due to me not having half of the ingredients on hand that I thought I did!

So, I had to come up with something involving chicken breasts and green beans -- so here we go! I found this on Real Simple, which was also posted on Pinterest. It's a really basic, full proof recipe in my opinion. I made a few adjustments, so the below is my take on this recipe.

For the original recipe, you can visit

This was tasty, but really heavy on the lemon flavor. I don't mind that, but some people might. I'd just keep that under consideration when making this dish. It's a nice go-to weeknight meal though - next time I think I would add the potatoes like the original called for.


6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

4 sprigs of thyme, to place on top of the lemon slices

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt-free Table Blend seasoning

3/4 pound trimmed green beans

4 chicken breasts (I used boneless, but bone-in would be great)


Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. Top with the sprigs of thyme.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 45-50 minutes. Remove the chicken from the dish or skillet. Place a chicken breast on each of 4 serving plates; divide the green beans equally. Serve warm.

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