Easy Chicken Breast and Green Beans

There are days when one cannot expend the energy required to prepare a full-on meal, and would like something tasty, yet not apparently pre-prepped, interspersed with doing do many other things. That’s where my easy chicken breast and green bean dish come in.

Simple, comforting, and yet leaving a taste in my mouth that says, “Home-cooked dinner”-and it really doesn’t wear me out. Every time I make this, I am reminded how sometimes the simplest meals are just the best one.

A Quick Intro to the Recipe

Juicy chicken breasts are seasoned and partnered with juicy beans; they all come together so perfectly in a frying pan or sheet pan setup. ‘Tis all very easy to do; you are not going to be whisking up things with some complicated sauces or doing an inordinate amount of chopping. Seasoning makes it perfect, good fresh ingredients, and the cooking itself.

Why This Recipe Is Special

What I like about this above all is how versatile it is in recipes. You can bring some pop to this with some garlic and lemon, or great restraint in just salt, pepper, and olive oil. Some days demand a very easy weekday dinner that has nothing to do with fussing. These meals are also great for meal prep for the long, long week. The best part, only a few pots, pans, and pantry staples are involved.

Why You’ll Love This Recipe

Here’s why I think you’ll come back to this one again and again:

• Quick & Easy: Ready in about 30 minutes, no complicated steps.
• Healthy Balance: Lean protein plus fresh veggies makes it a meal you can feel good about.
• One-Pan Friendly: Less cleanup, less hassle.
• Customizable: Swap spices, add a sauce, or change up the veggies.
• Family-Friendly: Mild flavors, but easily adaptable for spice lovers.

Tools You’ll Need

I like to keep things simple, but here are the essentials:

• Large Skillet or Sheet Pan – A skillet gives you that nice golden sear; a sheet pan makes it more hands-off.
• Cutting Board & Sharp Knife – For trimming chicken and prepping green beans.
• Tongs or Spatula – Makes flipping chicken easy without tearing it.
• Measuring Spoons – For seasoning, though honestly, I often eyeball it!
• Meat Thermometer (optional but handy) – Ensures perfectly cooked, juicy chicken every time.

Ingredients

(Serves 4)

• 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
• 1 lb (450 g) fresh green beans, trimmed
• 2 tbsp (30 ml) olive oil, divided
• 2 cloves garlic, minced (optional, for flavor)
• 1 tsp (5 g) salt (adjust to taste)
• ½ tsp (2 g) black pepper
• 1 tsp (2 g) paprika (smoky or sweet—your choice)
• ½ tsp (1 g) onion powder
• Juice of ½ lemon (optional, for brightness)

Step-by-Step Instructions

1. Prep the chicken.
   Pat the chicken breasts dry with a paper towel-this helps them to brown beautifully. Rub with 1 tbsp olive oil, salt, pepper, onion powder, and paprika. Personal note: Do not be stingy here; chicken can be rather bland when it is not seasoned enough.
2. Heat your skillet (or oven).
   • Stovetop: Heat a large skillet with a drizzle of olive oil over medium-high heat.
   • Oven: Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper.
3. Cook the chicken.
   place the chicken in the skillet or on the sheet pan. Cook until golden brown and its internal temperature reaches a high of 165°F (74°C), about 6-7 minutes per side in the skillet, or 20 to 25 minutes in the oven. Tip: For thick chicken breasts, try butterflying them for even quicker, more even cooking.
4. Add the green beans.
   Toss green beans with the remaining olive oil, garlic, and a pinch of salt.
   • If stovetop: Add them to the pan once you flip the chicken so that they’ll finish cooking together.
   • If oven: Spread beans on the sheet pan around the chicken for the last 12-15 minutes.
   • Finish with lemon.
5. Finish with lemon.
   Squeeze fresh lemon juice over everything just before serving.

Serving Ideas

• Serve with mashed potatoes, rice, or quinoa for a fuller meal.
• Drizzle a little honey mustard or balsamic glaze on top for extra flavor.
• Add a side of garlic bread if you want something cozy.

Variations & Customizations

• Spicy Kick: Add red pepper flakes or cayenne to the seasoning.
• Italian Twist: Use Italian seasoning and finish with grated Parmesan.
• Asian-Inspired: Swap olive oil for sesame oil and add soy sauce + ginger.
• Low-Carb Meal Prep: Make a double batch and portion into containers with cauliflower rice.

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container up to 4 days.
• Freezer: Freeze cooked chicken (without beans) for 3 months. Reheat on low.
• Make-Ahead: Season chicken in the morning and refrigerate—making dinner even quicker.

Pro Tips & Mistakes to Avoid

These are the little things I wish someone told me sooner:

• Dry chicken is the enemy. Use a thermometer—165°F (74°C) is perfect. Don’t overcook.
• Don’t overcrowd the pan. It’ll steam instead of sear. Give the chicken breathing room.
• Trim those beans. It’s a small step, but no one likes chewing on tough ends.
• Let it rest. Rest chicken for 5 minutes before slicing to keep juices inside.

Quick Facts

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition (per serving, approx.):

• Calories: 280
• Protein: 34 g
• Carbs: 8 g
• Fat: 12 g
• Fiber: 3 g

Final Thoughts

If you were searching for a simple yet far-from-boring chicken and veggie supper that works as a go-to, this one is it. This is a recipe that I come back to over and over, and once you try it, you will see why! Please do give it a try and come back and tell me the ways in which you made it your own; perhaps you put in a sauce, swapped out the beans, or kicked it up a notch. That is the magic of recipes like this one—they are a foundation upon which you can build.