One-Skillet Lemon Chicken and String Beans
When times are busy, one pan dinners are the way to go, like this One-Skillet Lemon Chicken and String Beans. It’s super fast, super simple and super delish too! Plus cleanup is a breeze!
And it’s healthy too, without being the least bit boring—so it fits right in with our plan to keep things on the lighter side for January. It’s got just the right amount of tangy citrusy sauce to wake up your tastebuds!
The key thing is to make sure your skillet is piping hot so that the thinly sliced chicken gets that nice golden caramelization on the outside, while still remaining tender and juicy inside.
Put on a pot of rice just as you’re starting to brown the chicken and in 30 minutes tops, you’ve got yourself a healthy and delicious meal that will satisfy without weighing you down! It’s the perfect weeknight dinner solution!😀😀
One-Skillet Lemon Chicken and String Beans
Makes 4 servings
Prep Time: Under 30 minutes
Ingredients
¾ cup chicken broth
The zest and juice of 1 lemon
1 ½ tablespoons cornstarch
2 tablespoons canola oil
2 pounds skinless, boneless chicken breasts, thinly sliced
Pinch or two kosher salt
1 pound fresh string beans, ends snipped off
¼ cup water
The Recipe
1. In a small bowl, whisk together the broth, lemon zest and juice and cornstarch and set aside.
2. Heat a large deep skillet over medium-high heat and add the oil once it’s hot. Add the chicken and push it around so that it’s basically in a single layer. Sprinkle with the salt and let cook for 2-3 minutes before turning so that it has a chance to brown. Use tongs to turn the chicken and cook till nearly cooked through.
3. Add the string beans and cook for 2-3 minutes, tossing often. Pour in the water and cover the skillet. Let cook for a couple of minutes until string beans are crisp tender and water has evaporated. Now add the broth mixture and cook, stirring constantly, until the sauce thickens and coats the chicken and beans. Serve immediately. Rice or pasta is a natural with this.
Enjoy!
Note: Recipe adapted from Dinner Uncomplicated by Claire Tansey. I subbed in string beans for the sugar snap peas, increased the amount of chicken and sauce ingredients and added a little water to help steam the beans.
