30 min
Sesame-Ginger Chicken Cucumber Rice Bowls
Juicy sliced chicken, cool cucumber, jammy eggs, and a glossy sesame-ginger sauce over hot rice.
30-Minute Dinners
Lemon Butter Chicken & Green Beans
Golden chicken cutlets and snappy green beans in a bright pan sauce that tastes far fancier than its 30-minute timeline.
Directions
Dredge
Season chicken with salt and pepper, then coat lightly in flour. Shake away excess.
Sear
Heat olive oil in a large skillet over medium-high. Cook chicken 3 to 4 minutes per side until golden and 160°F; transfer to a plate.
Cook the beans
Add green beans and 2 tablespoons water. Cover for 3 minutes, then uncover and cook until bright green with browned spots.
Make the pan sauce
Add garlic for 30 seconds. Pour in broth, lemon zest, and 2 tablespoons lemon juice. Scrape up browned bits and simmer until reduced by about one-third.
Gloss and serve
Lower heat and whisk in cold butter one tablespoon at a time. Return chicken and juices to the skillet, warm through, and finish with parsley.
Why this works
Why it worksA whisper of flour gives the chicken color and lightly thickens the sauce.
Why it worksCold butter whisked in off high heat makes the sauce glossy rather than greasy.
Why it worksThin cutlets cook before the exterior can burn.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonHeavy half-sheet panA rigid rimmed pan carries the yogurt-marinated chicken safely beneath the broiler without warping or spilling hot drips.See current options →
Compare on Amazon6-quart Dutch ovenA broad heavy pot softens the onion evenly and keeps the tomato-cream sauce at a gentle, steady simmer.See current options →
Compare on AmazonInstant-read thermometerVerify the thickest chicken pieces reach 165°F without cutting through the browned yogurt coating.See current options →
Swaps & notes
Easy swaps
- Use asparagus or broccolini instead of green beans.
- Gluten-free cup-for-cup flour works for dredging.
- Add capers for a piccata-style finish.
Cook notes
- If your chicken breasts are thick, slice them horizontally and pound to even thickness.
- Taste the sauce before adding extra salt; broth varies widely.
Storage
Refrigerate up to 3 days. Reheat over low heat with a splash of broth; high heat can split the butter sauce.
Questions
Can I skip the flour?
Yes. The chicken will be less crusty and the sauce thinner, but the recipe still works.
How do I know the chicken is done?
Pull it from the pan around 160°F; carryover heat should bring it to 165°F while it rests.
Can I add pasta?
Serve over angel hair or buttered orzo and double the sauce ingredients.
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Lemon Butter Chicken & Green Beans
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1. DredgeSeason chicken with salt and pepper, then coat lightly in flour. Shake away excess.
2. SearHeat olive oil in a large skillet over medium-high. Cook chicken 3 to 4 minutes per side until golden and 160°F; transfer to a plate.
3. Cook the beansAdd green beans and 2 tablespoons water. Cover for 3 minutes, then uncover and cook until bright green with browned spots.
4. Make the pan sauceAdd garlic for 30 seconds. Pour in broth, lemon zest, and 2 tablespoons lemon juice. Scrape up browned bits and simmer until reduced by about one-third.
5. Gloss and serveLower heat and whisk in cold butter one tablespoon at a time. Return chicken and juices to the skillet, warm through, and finish with parsley.