Lemon Herb Chicken with Sautéed Wax Beans
Lemon Herb Chicken with Sautéed Wax Beans
Ingredients
For the Lemon Herb Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Sautéed Wax Beans
- 1 pound yellow wax beans, trimmed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 lemon, juiced, for finishing (optional)
Instructions
- 1
In a medium bowl, combine the lemon zest, lemon juice, 2 tablespoons of olive oil, chopped fresh thyme, chopped fresh rosemary, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk well to create the marinade.
⏱️ 3 min
- 2
Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover the bowl and let the chicken marinate at room temperature for 15-20 minutes, or refrigerate for up to 30 minutes.
⏱️ 20 min
- 3
Heat a large skillet (cast iron or stainless steel works best) over medium-high heat. Once hot, add the marinated chicken breasts, shaking off any excess marinade. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F with a meat thermometer and the chicken is golden brown and cooked through.
⏱️ 15 min
- 4
Remove the cooked chicken from the skillet and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender.
⏱️ 5 min
- 5
While the chicken is cooking and resting, bring a pot of lightly salted water to a boil. Add the trimmed yellow wax beans and blanch for 3 to 4 minutes, until they are tender-crisp. Drain the beans thoroughly in a colander.
⏱️ 8 min
- 6
In the same skillet used for the chicken (or a separate one if preferred), melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the 1 minced garlic clove and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min
- 7
Add the blanched and drained wax beans to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté for 3 to 5 minutes, tossing occasionally, until the beans are heated through and slightly tender. If desired, squeeze 1/2 a lemon over the beans for a fresh finish.
⏱️ 5 min
- 8
Slice the rested chicken breasts against the grain, if desired. Serve the lemon herb chicken immediately alongside the sautéed wax beans. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken with Sautéed Wax Beans
Ingredients
For the Lemon Herb Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Sautéed Wax Beans
- 1 pound yellow wax beans, trimmed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 lemon, juiced, for finishing (optional)
Instructions
- 1
In a medium bowl, combine the lemon zest, lemon juice, 2 tablespoons of olive oil, chopped fresh thyme, chopped fresh rosemary, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk well to create the marinade.
⏱️ 3 min - 2
Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover the bowl and let the chicken marinate at room temperature for 15-20 minutes, or refrigerate for up to 30 minutes.
⏱️ 20 min - 3
Heat a large skillet (cast iron or stainless steel works best) over medium-high heat. Once hot, add the marinated chicken breasts, shaking off any excess marinade. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F with a meat thermometer and the chicken is golden brown and cooked through.
⏱️ 15 min - 4
Remove the cooked chicken from the skillet and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender.
⏱️ 5 min - 5
While the chicken is cooking and resting, bring a pot of lightly salted water to a boil. Add the trimmed yellow wax beans and blanch for 3 to 4 minutes, until they are tender-crisp. Drain the beans thoroughly in a colander.
⏱️ 8 min - 6
In the same skillet used for the chicken (or a separate one if preferred), melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the 1 minced garlic clove and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min - 7
Add the blanched and drained wax beans to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté for 3 to 5 minutes, tossing occasionally, until the beans are heated through and slightly tender. If desired, squeeze 1/2 a lemon over the beans for a fresh finish.
⏱️ 5 min - 8
Slice the rested chicken breasts against the grain, if desired. Serve the lemon herb chicken immediately alongside the sautéed wax beans. Enjoy!
⏱️ 2 min