Crispy-Skin Chicken Breasts with Garlic Green Beans

Golden chicken breasts with crackling skin share a skillet with buttery green beans kissed with garlic and lemon. Everything happens in one pan, and you're eating in half an hour. The chicken stays juicy, the beans get a little char, and the lemony pan drippings tie it all together.

By TasteBuds

Recipe details

Yield
2 people
Prep time
10 minutes
Cook time
20 minutes
Total time
25 minutes

Ingredients

  • 2 large (about 1½ lb total) bone-in, skin-on chicken breasts
  • 1½ tsp kosher salt (divided)
  • ½ tsp black pepper, freshly ground
  • 1 tbsp olive oil
  • 12 oz green beans, trimmed
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 medium lemon (for juice)
  • ¼ tsp red pepper flakes (optional)

Instructions

  1. Pat 2 large bone-in, skin-on chicken breasts (about 1½ lb total) completely dry with paper towels, then season both sides with 1 tsp kosher salt and ½ tsp black pepper, freshly ground.
  2. Heat 1 tbsp olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers.
  3. Lay the 2 seasoned chicken breasts skin-side down in the hot skillet. Press gently with a spatula for the first 30 seconds to ensure even contact, then leave them alone to sear for 6 minutes. The skin should turn deep golden and release easily from the pan.
  4. Flip the chicken breasts skin-side up, reduce heat to medium, and cook for another 8 to 10 minutes until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and tent loosely with foil.
  5. While the chicken finishes cooking, trim 12 oz green beans.
  6. Mince 4 cloves garlic.
  7. Add 2 tbsp unsalted butter to the same skillet (still over medium heat) and let it melt, scraping up any browned bits from the chicken.
  8. Add the 12 oz green beans, trimmed and ½ tsp kosher salt to the skillet. Toss and cook for 4 to 5 minutes, stirring occasionally, until the beans are tender-crisp and lightly charred in spots.
  9. Add the 4 cloves garlic, minced (and ¼ tsp red pepper flakes if using) to the skillet. Stir for 30 seconds until fragrant.
  10. Squeeze the juice of 1 medium lemon over the beans, toss once more, then remove from heat.
  11. Nestle the rested chicken breasts back into the skillet among the beans, or plate the beans and set the chicken on top.