Description
Lemon Dijon Chicken & Green Bean Skillet
A bright, tangy, one-pan chicken dinner ready in 25 minutes.
Ingredients
For the Chicken & Veggies
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2 boneless, skinless chicken breasts, sliced into cutlets or strips
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Salt & black pepper, to taste
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1 tbsp olive oil
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1 shallot, finely sliced (or ¼ sweet onion)
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2 tsp Dijon mustard
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1 tsp lemon zest
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2 tsp lemon juice
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1 tsp fresh thyme leaves (or ½ tsp dried)
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1 cup green beans, trimmed
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1 cup cherry tomatoes, halved
Instructions
1. Prep the Chicken
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Pat chicken dry.
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Season well with salt and pepper.
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Heat a large skillet over medium heat.
2. Sear
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Add olive oil to the hot skillet.
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Sear chicken 3–4 minutes per side until golden and cooked through.
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Transfer to a plate.
3. Build the Sauce
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In the same skillet, add sliced shallots.
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Cook 2 minutes until softened.
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Add Dijon mustard, lemon zest, lemon juice, and thyme.
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Stir 30 seconds.
4. Cook the Vegetables
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Add green beans and toss to coat in the sauce.
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Cook 3–4 minutes until tender-crisp.
5. Bring It All Together
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Add cherry tomatoes and return chicken (with juices) to the skillet.
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Cook 2–3 minutes until tomatoes soften and chicken is heated through.
6. Serve
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Taste and adjust with salt, pepper, or extra lemon.
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Serve hot right from the pan.
Notes
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Creamy version: Stir in ¼ cup heavy cream, chicken broth, or coconut milk.
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Protein swap: Salmon fillets or shrimp cook beautifully with this sauce.
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Extra veggies: Add mushrooms with shallots, or spinach/kale at the end.
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Herb twist: Replace thyme with dill or tarragon.
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Briny pop: Add 1 tsp capers with the shallots.
Nutrition
- Calories: 340 Cal Per Serving
- Carbohydrates: 14g
- Protein: 35g